메뉴 건너뛰기




Volumn 10, Issue 2, 2012, Pages 46-54

Optimization of textural properties and formulation of reduced fat Cheddar cheeses containing fat replacers

Author keywords

Cheddar cheese; Fat mimetic; Fat replacer; Full factorial; Low fat; Optimization; Reduced fat; Sodium caseinate; Surface plot; Textural profile analysis (TPA); Xanthan gum

Indexed keywords

CARBOHYDRATE; CASEINATE; FAT; PROTEIN; SODIUM; UNCLASSIFIED DRUG; XANTHAN;

EID: 84862161134     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (33)

References (30)
  • 1
    • 77957139975 scopus 로고    scopus 로고
    • Nutritional aspects of cheese
    • In Fox, P. F., McSweeney, P. L. H., Cogan, T. M. and Guinee, T. P. (eds). Elsevier, New York
    • O'Brien, N. M. and O'Connor, T. P. 2004. Nutritional aspects of cheese. In Fox, P. F., McSweeney, P. L. H., Cogan, T. M. and Guinee, T. P. (eds). Cheese: Chemistry, Physics and Microbiology. 3rd edn. General Aspects. Elsevier, New York, 1:573-581.
    • (2004) Cheese: Chemistry, Physics and Microbiology. 3rd edn. General Aspects , vol.1 , pp. 573-581
    • O'Brien, N.M.1    O'Connor, T.P.2
  • 2
    • 2142795878 scopus 로고    scopus 로고
    • Use of a β-glucan-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheeses: Textural properties by instrumental methods and sensory panels
    • Konuklar, G., Inglett, G. E., Warner, K. and Carriere, C. J. 2004. Use of a β-glucan-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheeses: Textural properties by instrumental methods and sensory panels. Food Hydrocolloid. 18:535-545.
    • (2004) Food Hydrocolloid. , vol.18 , pp. 535-545
    • Konuklar, G.1    Inglett, G.E.2    Warner, K.3    Carriere, C.J.4
  • 3
    • 1042299826 scopus 로고    scopus 로고
    • Carbohydrate and fiber recommendations for individuals with diabetes: A quantitative assessment and meta-analysis of the evidence
    • Anderson, J. W., Randles, K. M., Kendall, C. W. C. and Jenkins, D. J. A. 2004. Carbohydrate and fiber recommendations for individuals with diabetes: A quantitative assessment and meta-analysis of the evidence. J. Am. Coll. Nutr. 23:5-17.
    • (2004) J. Am. Coll. Nutr. , vol.23 , pp. 5-17
    • Anderson, J.W.1    Randles, K.M.2    Kendall, C.W.C.3    Jenkins, D.J.A.4
  • 5
    • 8744276394 scopus 로고    scopus 로고
    • The technology of low-fat cheese manufacture
    • Banks, J. M. 2004. The technology of low-fat cheese manufacture. Int. J. Dairy Technol. 57:199-205.
    • (2004) Int. J. Dairy Technol. , vol.57 , pp. 199-205
    • Banks, J.M.1
  • 6
    • 0345020414 scopus 로고    scopus 로고
    • Recent advances in the development of low-fat cheeses
    • Rodriguez, J. 1998. Recent advances in the development of low-fat cheeses. Trends Food Sci. Tech. 9:249-254.
    • (1998) Trends Food Sci. Tech. , vol.9 , pp. 249-254
    • Rodriguez, J.1
  • 7
    • 29144441459 scopus 로고    scopus 로고
    • Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: Texture and melting properties
    • Awad, S., Hassan, A. and Muthukumarappan, K. 2005. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: Texture and melting properties. J. Dairy Sci. 88:4204-4213.
    • (2005) J. Dairy Sci. , vol.88 , pp. 4204-4213
    • Awad, S.1    Hassan, A.2    Muthukumarappan, K.3
  • 8
    • 0029052432 scopus 로고
    • In Malin, E. L. and Tunick, M. H. (eds). Chemistry of Structure-Function Relationships in Cheese. Plenum Press, New York
    • Johnson, M. E. and Chen, C. M. 1995. Technology of manufacturing reduced-fat Cheddar cheese. In Malin, E. L. and Tunick, M. H. (eds). Chemistry of Structure-Function Relationships in Cheese. Plenum Press, New York, pp. 331-337.
    • (1995) Technology of manufacturing reduced-fat Cheddar cheese , pp. 331-337
    • Johnson, M.E.1    Chen, C.M.2
  • 9
    • 0041014553 scopus 로고    scopus 로고
    • Use of fat replacers in low-fat Mozzarella cheese
    • McMahon, D. J., Alleyne, M. C., Fife, R. I. and Oberg, C. J. 1996. Use of fat replacers in low-fat Mozzarella cheese. J. Dairy Sci. 79:1011-1021.
    • (1996) J. Dairy Sci. , vol.79 , pp. 1011-1021
    • McMahon, D.J.1    Alleyne, M.C.2    Fife, R.I.3    Oberg, C.J.4
  • 10
    • 0030460096 scopus 로고    scopus 로고
    • Fat mimetics in low-fat Cheddar cheese
    • Drake, M. A., Boylston, T. D. and Swanson, B. G. 1996. Fat mimetics in low-fat Cheddar cheese. J. Food Sci. 61:1267-1270.
    • (1996) J. Food Sci. , vol.61 , pp. 1267-1270
    • Drake, M.A.1    Boylston, T.D.2    Swanson, B.G.3
  • 11
    • 0042809762 scopus 로고    scopus 로고
    • Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat Cheddar cheese
    • Shakeel-Ur-Rehman, Farkye, N. Y., Considine, T., Schaffner, A. and Drake, M. A. 2003. Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat Cheddar cheese. J. Dairy Sci. 86:1608-1615.
    • (2003) J. Dairy Sci. , vol.86 , pp. 1608-1615
    • Shakeel-Ur-Rehman Farkye, N.Y.1    Considine, T.2    Schaffner, A.3    Drake, M.A.4
  • 12
    • 85052687768 scopus 로고
    • Protein and protein-polysaccharide microparticles
    • In Damodaran, S. (ed.), Marcel Dekker, New York
    • Sanchez, C. and Paquin, P. 1995. Protein and protein-polysaccharide microparticles. In Damodaran, S. (ed.). Food Proteins and Their Applications. Marcel Dekker, New York, pp. 503-528.
    • (1995) Food Proteins and Their Applications , pp. 503-528
    • Sanchez, C.1    Paquin, P.2
  • 13
    • 0002360847 scopus 로고    scopus 로고
    • Potential use of homogenized whey protein dispersions and process modification for the manufacture of low fat and reduced fat Cheddar type cheeses
    • Punidadas, P., Tung, M. A. and Feirtag, J. 2000. Potential use of homogenized whey protein dispersions and process modification for the manufacture of low fat and reduced fat Cheddar type cheeses. Int. J. Dairy Technol. 53:45-50.
    • (2000) Int. J. Dairy Technol. , vol.53 , pp. 45-50
    • Punidadas, P.1    Tung, M.A.2    Feirtag, J.3
  • 14
    • 0002832217 scopus 로고
    • Texture profile analysis
    • Bourne, M. 1978. Texture profile analysis. Food Tech. 32(72):62-66.
    • (1978) Food Tech. , vol.32 , Issue.72 , pp. 62-66
    • Bourne, M.1
  • 15
    • 78049425844 scopus 로고    scopus 로고
    • Investigation of the roasting conditions with minimal acrylamide generation in tropical almond (Terminalia catappa) nuts by response surface methodology
    • Lasekan, O. and Abbas, K. 2011. Investigation of the roasting conditions with minimal acrylamide generation in tropical almond (Terminalia catappa) nuts by response surface methodology. Food Chem. 125:713-718.
    • (2011) Food Chem. , vol.125 , pp. 713-718
    • Lasekan, O.1    Abbas, K.2
  • 17
    • 44349158551 scopus 로고    scopus 로고
    • Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion
    • Mirhosseini, H., Tan, C. P., Hamid, N. S. A. and Yusof, S. 2008. Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion. Food Hydrocolloid. 22:1212-1223.
    • (2008) Food Hydrocolloid. , vol.22 , pp. 1212-1223
    • Mirhosseini, H.1    Tan, C.P.2    Hamid, N.S.A.3    Yusof, S.4
  • 18
    • 0031462867 scopus 로고    scopus 로고
    • Rheology of full-fat and low-fat Cheddar cheeses as related to type of fat mimetic
    • Drake, M. A., Barbosa-CaNovas, G. V. and Swanson, B. G. 1997. Rheology of full-fat and low-fat Cheddar cheeses as related to type of fat mimetic. J. Food Sci. 62(4):748-752.
    • (1997) J. Food Sci. , vol.62 , Issue.4 , pp. 748-752
    • Drake, M.A.1    Barbosa-Ca Novas, G.V.2    Swanson, B.G.3
  • 19
    • 0036080514 scopus 로고    scopus 로고
    • Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: Chemical, physical and sensory attributes
    • Romeih, E. A., Michaelidou, A., Biliaderis, C. G. and Zerfiridis, G. K. 2002. Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: Chemical, physical and sensory attributes. Int. Dairy J. 12:525-540.
    • (2002) Int. Dairy J. , vol.12 , pp. 525-540
    • Romeih, E.A.1    Michaelidou, A.2    Biliaderis, C.G.3    Zerfiridis, G.K.4
  • 20
    • 34250021285 scopus 로고    scopus 로고
    • Replacement of fat with functional fibre in imitation cheese
    • Noronha, N., O'Riordan, E. D. and O'Sullivan, M. 2007. Replacement of fat with functional fibre in imitation cheese. Int. Dairy J. 17:1073-1082.
    • (2007) Int. Dairy J. , vol.17 , pp. 1073-1082
    • Noronha, N.1    O'Riordan, E.D.2    O'Sullivan, M.3
  • 21
    • 84981467446 scopus 로고
    • Guide to training a texture profile panel
    • Civille, G. V. and Szczesniak, A. S. 1973. Guide to training a texture profile panel. J. Texture Stu. 4:204-210.
    • (1973) J. Texture Stu. , vol.4 , pp. 204-210
    • Civille, G.V.1    Szczesniak, A.S.2
  • 22
    • 84986462301 scopus 로고
    • Texture of Cheddar cheese as influenced by fat reduction
    • Bryant, A., Ustunol, Z. and Steffe, J. 1995. Texture of Cheddar cheese as influenced by fat reduction. J. Food Sci. 60(6):1216-1221.
    • (1995) J. Food Sci. , vol.60 , Issue.6 , pp. 1216-1221
    • Bryant, A.1    Ustunol, Z.2    Steffe, J.3
  • 23
    • 1542575989 scopus 로고    scopus 로고
    • Textural, melting and sensory properties of low-fat fresh Kashar cheeses produced by using fat replacers
    • Koca, N. and Metin, M. 2004. Textural, melting and sensory properties of low-fat fresh Kashar cheeses produced by using fat replacers. Int. Dairy J. 14:365-373.
    • (2004) Int. Dairy J. , vol.14 , pp. 365-373
    • Koca, N.1    Metin, M.2
  • 24
    • 0031523810 scopus 로고    scopus 로고
    • Bi-cyclical instrument for assessing texture profile parameters and its relationship to sensory evaluation of texture
    • Meullenet, J. F. C., Carpenter, J. A., Lyon, B. G. and Lyon, C. E. 1997. Bi-cyclical instrument for assessing texture profile parameters and its relationship to sensory evaluation of texture. J. Texture Stu. 28:101-118.
    • (1997) J. Texture Stu. , vol.28 , pp. 101-118
    • Meullenet, J.F.C.1    Carpenter, J.A.2    Lyon, B.G.3    Lyon, C.E.4
  • 25
    • 19744364639 scopus 로고    scopus 로고
    • Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter
    • Zisu, B. and Shah, N. P. 2005. Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter. Int Dairy J. 15:957-972.
    • (2005) Int Dairy J. , vol.15 , pp. 957-972
    • Zisu, B.1    Shah, N.P.2
  • 26
    • 84981845071 scopus 로고
    • Classification of textural characteristics
    • Szczesniak, A. S. 1963. Classification of textural characteristics. J. Food Sci. 28:385-389.
    • (1963) J. Food Sci. , vol.28 , pp. 385-389
    • Szczesniak, A.S.1
  • 28
    • 0036191785 scopus 로고    scopus 로고
    • Effect of moisture level and fat replacer on physicochemical, rheological and sensory properties of low fat soft cheeses
    • Zalazar, C. A., Zalazar, C. S., Bernal, S., Bertola, N., Bevilacqua, A. and Zaritzky, N. 2002. Effect of moisture level and fat replacer on physicochemical, rheological and sensory properties of low fat soft cheeses. Int. Dairy J. 12:45-50.
    • (2002) Int. Dairy J. , vol.12 , pp. 45-50
    • Zalazar, C.A.1    Zalazar, C.S.2    Bernal, S.3    Bertola, N.4    Bevilacqua, A.5    Zaritzky, N.6
  • 29
    • 0034347729 scopus 로고    scopus 로고
    • Viscoelastic properties of white fresh cheese filled with sodium caseinate
    • Lobato-Calleros, C. and Aguirre-Mandujano, E. 2000. Viscoelastic properties of white fresh cheese filled with sodium caseinate. J. Texture Stu. 31:379-390
    • (2000) J. Texture Stu. , vol.31 , pp. 379-390
    • Lobato-Calleros, C.1    Aguirre-Mandujano, E.2
  • 30
    • 47949129852 scopus 로고    scopus 로고
    • Effect of k and λ carrageenans as fat-replacers in low-fat Oaxaca cheese
    • Totosaus, A. and Guemes-Vera, N. 2008. Effect of k and λ carrageenans as fat-replacers in low-fat Oaxaca cheese. Int. J. Food Prop. 11:656-668.
    • (2008) Int. J. Food Prop. , vol.11 , pp. 656-668
    • Totosaus, A.1    Guemes-Vera, N.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.