Effect of κ- and λ-carrageenans as fat-replacers in low-fat Oaxaca cheese

被引：24

作者：

Totosaus, Alfonso ^{[1
]}

Guemes-Vera, Norma ^{[1
]}

机构：

[1] Univ Autonoma Estado Hidalgo Tulancingo, Food Sci & Technol Res Ctr, Tulancingo, Hidalgo, Mexico

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2008年 / 11卷 / 03期

关键词：

fat reduction; Oaxaca cheese; carrageenans; mixture design;

D O I：

10.1080/10942910701594111

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A mixture design approach was employed to determine the effect of - and -carrageenans of Oaxaca cheese fat reduction on melting (Schreiber and Melt Area), color, protein, moisture, and yielding. Melting was affected mainly by the fat content, but -carrageenan seems to improve this property. Color was affected by fat content, with a relatively profiting effect of -carrageenan, related to higher moisture content and higher cheese yielding. Incorporation of low concentrations of carrageenans allowed a considerable fat reduction with no detrimental effect on Oaxaca cheese overall quality.

引用

页码：656 / 668

页数：13

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