Influence of pre-gelatinised maize starch on the rheology, microstructure and processing of imitation cheese

Journal of Food Engineering

Volumn 84, Issue 1, 2008, Pages 57-64

  Mounsey, John S ^a   O'Riordan, E Dolores ^b  

^a TEAGASC   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Imitation cheese; Microscopy; Pre gelatinised maize starch; Processing conditions; Rheology

Indexed keywords

CONFOCAL MICROSCOPY; FOOD PROCESSING; MICROSTRUCTURE; PROTEINS; RHEOLOGY; STRESS RELAXATION; THERMOPLASTICS;

FLOW RESISTANCE; IMITATION CHEESE]; MAIZE STARCH; PROCESSING CONDITIONS;

STARCH;

ZEA MAYS;

EID: 34547508813     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.04.017     Document Type: Article

References (14)

1. Bourne M.C. Food Texture and Viscosity Second Edition: Concept and Measurement. 2nd ed. (2002), Academic Press, New York
2. Guinee T.P., Auty M.A.E., and Mullins C. Observations on the microstructure and heat-induced changes in the viscoelasticity of commercial cheeses. The Australian Journal of Dairy Technology 54 (1999) 84-89
3. Guinee T.P., Caric M., and Kalab M. Pasteurised processed cheese and substitute/imitation cheese products. Cheese: Chemistry Physics and Microbiology. Third ed. Major Cheese Groups vol. 2 (2004), Elsevier Press 349-394
4. Hennelly P.J., Dunne P.G., O'Sullivan M., and O'Riordan E.D. Textural, rheological and microstructural properties of imitation cheese containing inulin. Journal of Food Engineering 75 (2005) 388-395
5. Montesinos-Herrero C., Cottell D.C., O'Riordan E.D., and O'Sullivan M. Partial replacement of fat by functional fibre in imitation cheese: Effects on rheology and microstructure. International Dairy Journal 16 (2006) 910-919
6. Morris E.R. Mixed polymer gels. In: Harris P. (Ed). Food Gels (1991), Elsevier Applied Science, London, UK 291-359
7. Mounsey J.S., and O'Riordan E.D. Empirical and dynamic rheological data correlation to characterize melt characteristics of imitation cheese. Journal of Food Science 64 (1999) 701-703
8. Mounsey J.S., and O'Riordan E.D. Characteristics of imitation cheese containing native starches. Journal of Food Science 66 (2001) 586-591
9. Noel T.R., Ring S.G., and Whittam M.A. Physical properties of starch products: Structure and function. In: Dickinson E., and Walstra P. (Eds). Food colloids and polymers: Stability and mechanical properties (1993), Royal Society of Chemistry, Cambridge, UK 126-137
10. Song J.C., and Park H.J. Microstructural and melting characteristics of imitation cheese analog. Korean Journal of Food Science and Technology 18 (1986) 11-15
11. Tolstoguzov V.B. Functional properties of food proteins and role of protein-polysaccharide interactions. Food Hydrocolloids 4 (1991) 429-468
12. van Vliet T. Terminology to be used in cheese rheology. IDF Bulletin 268 (1991) 5-15
13. Yang C.S.T., and Taranto M.V. Textural properties of Mozzarella cheese analogs manufactured from soybeans. Journal of Food Science 47 (1982) 906-910
14. Zhou N., and Mulvaney S.J. The effect of milk fat, the ratio of casein to water, and temperature on the viscoelastic properties of rennet casein gels. Journal of Dairy Science 81 (1998) 2561-2571