Physicochemical and textural properties of reduced fat Cheddar cheese formulated with xanthan gum and/or sodium caseinate as fat replacers

Journal of Food, Agriculture and Environment

Volumn 10, Issue 2, 2012, Pages 59-63

  Nateghi, Leila ^a   Roohinejad, Shahin ^b   Totosaus, Alfonso ^c   Rahmani, Anosheh ^d   Tajabadi, Naser ^e,f   Meimandipour, Amir ^g   Rasti, Babak ^f   Manap, Mohd Yazid Abd ^f  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b UNIVERSITY OF OTAGO   (New Zealand)

^c Food Science Lab   (Mexico)

^d Institute of Standard and Industrial Research of Iran   (Iran)

^e ANIMAL SCIENCE RESEARCH INSTITUTE   (Iran)

^f UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^g NATIONAL INSTITUTE OF GENETIC ENGINEERING AND BIOTECHNOLOGY   (Iran)

Author keywords

Cheddar cheese; Electronic nose; Fat mimetic; Fat replacer; Low fat; Reduced fat; Sodium caseinate; Taguchi design; Textural properties; Xanthan gum

Indexed keywords

CASEINATE; FAT; SODIUM DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT; XANTHAN;

ARTICLE; CALORIE; CHEESE; CHEMICAL COMPOSITION; CONSUMER; FAT CONTENT; FLAVOR; FOOD TEXTURE; HARDNESS; MILK; PHYSICAL CHEMISTRY;

EID: 84862155620     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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