Quality of casein based Mozzarella cheese analogue as affected by stabilizer blends

被引：18

作者：

Jana, A. H. ^{[1
]}

Patel, H. G. ^{[1
]}

Pinto, Suneeta ^{[1
]}

Prajapati, J. P. ^{[1
]}

机构：

[1] Anand Agr Univ, Dept Dairy Technol, SMC Coll Dairy Technol, Anand 388110, Gujarat, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2010年 / 47卷 / 02期

关键词：

Mozzarella cheese analogue; Carrageenan; Xanthan gum; Locust bean gum;

D O I：

10.1007/s13197-010-0034-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Suitability of xanthan gum (XG)-locust bean gum (LBG), carrageenan (CAR)-LBG, and XG-CAR in 1:1 proportion at 0.42% in the formulation was assessed in the manufacture of Mozzarella cheese analogue. The stabilizer blends did not significantly influence the composition, texture profile, organoleptic, baking qualities and pizza-related characteristics of cheese analogues. Considering the influence of stabilizer blend on the sensory quality of analogue and sensory rating of pizza pie, XG-LBG blend (1:1) was preferred over XG-CAR and CAR-LBG.

引用

页码：240 / 242

页数：3

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