The Feasibility of Manufacturing Low Fat Pizza Cheese by Use of Pre- Gelatinized Corn Starch

Abbasi, S.; Nateghi, L.

doi:10.30495/jfbt.2022.19731

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	The Feasibility of Manufacturing Low Fat Pizza Cheese by Use of Pre- Gelatinized Corn Starch
Journal of Food Biosciences and Technology
دوره 12، شماره 3، مهر 2022، صفحه 51-66 اصل مقاله (528.43 K)
نوع مقاله: Research Paper
شناسه دیجیتال (DOI): 10.30495/jfbt.2022.19731
نویسندگان
S. Abbasi¹؛ L. Nateghi^* ²
¹MSc of the Department of Food Sciences and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin,
²Associate Professor of the Department of Food Sciences and Technology, Faculty of Agriculture, Varamin- Pishva Branch, Islamic Azad University, Varamin, Iran
چکیده
In this study pre-gelatinized corn starch was used in order to improve the sensory and physicochemical properties of low fat pizza cheese. Therefore, the effect of three independent variables including low fat milk powder (45-100%), fat (0-45%) and pregelatinized corn starch (0-10%) on physicochemical properties of low fat pizza cheese was evaluated using mixture statistical design by design expert software. Fifteen treatments were tested and according to the results the used statistical design was successfully applied for evaluation and optimization of the formulation of low fat pizza cheese. All physicochemical properties were significantly affected by the mixture components. As the results showed 67.56% low fat milk powder, 27.93% fat and 4.5% starch were the optimal quantities in the formulation. Melt ability, acidity, elasticity, firmness, total soil matters, flavor, texture and total acceptance were measured and indicated at highest acceptability among the treatments, 4.08, 0.46, 13.91, 14.11, 49.68, 3.85, 4.26 and 3.78 respectively. The closeness of estimated and measured values of responses for optimized formulation suggested the fitness of the selected models and their high predictability.
کلیدواژه‌ها
Low-Fat؛ Pizza Cheese؛ Pre-Gelatinized Corn Starch

مراجع
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سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب

پیوندهای مفید

آمار

The Feasibility of Manufacturing Low Fat Pizza Cheese by Use of Pre- Gelatinized Corn Starch

Carson, C. F., Mee, B. J. & Riley, T. V. (2002). Mechanism of action of Melaleuca alternifolia (tea tree) oil on Staphylococcus aureus determined by time-kill, lysis, leakage and salt tolerance assays and electron microscopy. Antimicrobial Agents and Chemotherapy, 46, 1914-1920.

Dai, Z., Huang, M., Chen, Y., Siewers, V. & Nielsen, J. (2018). Global rewiring of cellular metabolism renders Saccharomyces cerevisiae Crabtree negative. Nat Commun, 9(1), 3059.

Fu, W. & Nakamura, T. (2018). Effects of starches on the mechanical properties and microstructure of processed cheeses with different types of casein network structures. Food Hydrocolloids, 79, 587-595.

Metzger, L. E., Barbano, D. M., Kindstedt, P. S., & Guo M. R. (2001). Effect of Milk Preacidification on Low Fat Mozzarella Cheese:II. Chemical and Functional Properties During Storage. Journal dairy science, 84, 1348–1356.

Shabani, J., Mirzaei, A., Habibi Najafi, M. B., Jafari, S., Deziani, M., Ezati, R. & Najafzadeh Shadnoosh, M. (2012). Modeling the physicochemical properties of processed cheese Spread based on Iranian feta cheese. Iranian Food Magazine, 7(2), 355-362.

Wadhwani, R., McManus, W. R. & McMahon, D. J. (2011). Improvement in melting and baking properties of low-fat Mozzarella cheese. Journal of Dairy Science , 94(4), 1713-1723.

پیوندهای مفید

آمار

The Feasibility of Manufacturing Low Fat Pizza Cheese by Use of Pre- Gelatinized Corn Starch

Carson, C. F., Mee, B. J. & Riley, T. V. (2002). Mechanism of action of Melaleuca alternifolia (tea tree) oil on Staphylococcus aureus determined by time-kill, lysis, leakage and salt tolerance assays and electron microscopy. Antimicrobial Agents and Chemotherapy, 46, 1914-1920.

Dai, Z., Huang, M., Chen, Y., Siewers, V. & Nielsen, J. (2018). Global rewiring of cellular metabolism renders Saccharomyces cerevisiae Crabtree negative. Nat Commun, 9(1), 3059.

Fu, W. & Nakamura, T. (2018). Effects of starches on the mechanical properties and microstructure of processed cheeses with different types of casein network structures. Food Hydrocolloids, 79, 587-595.

Metzger, L. E., Barbano, D. M., Kindstedt, P. S., & Guo M. R. (2001). Effect of Milk Preacidification on Low Fat Mozzarella Cheese:II. Chemical and Functional Properties During Storage. Journal dairy science, 84, 1348–1356.

Shabani, J., Mirzaei, A., Habibi Najafi, M. B., Jafari, S., Deziani, M., Ezati, R. & Najafzadeh Shadnoosh, M. (2012). Modeling the physicochemical properties of processed cheese Spread based on Iranian feta cheese. Iranian Food Magazine, 7(2), 355-362.

Wadhwani, R., McManus, W. R. & McMahon, D. J. (2011). Improvement in melting and baking properties of low-fat Mozzarella cheese. Journal of Dairy Science, 94(4), 1713-1723.

Wadhwani, R., McManus, W. R. & McMahon, D. J. (2011). Improvement in melting and baking properties of low-fat Mozzarella cheese. Journal of Dairy Science , 94(4), 1713-1723.