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Viscoelastic Properties of Reduced‐fat and Full‐fat Cheddar Cheeses
Author(s) -
MA L.,
DRAKE M.A.,
BARBOSACÁNOVAS G.V.,
SWANSON B.G.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb12210.x
Subject(s) - lecithin , viscoelasticity , food science , chemistry , fat substitute , strain (injury) , creep , chromatography , materials science , composite material , biology , anatomy
Viscoelastic properties of cheeses with and without 0.2% or 0.5% (w/w) lecithin were studied using oscillatory dynamic experiments and creep tests. Elastic and loss moduli of reduced‐fat cheese with lecithin were greater (p < 0.01) than reduced‐fat cheese without lecithin, but less (p < 0.01) than these values for full‐fat cheese. In creep/recovery tests, the residual strain of full‐fat cheese, reduced‐fat cheese with 0.5% or 0.2% lecithin, and reduced‐fat cheese without lecithin were 7.8, 7.9, 8.1, and 15.4%, respectively. There was good agreement in terms of compliance behavior of the four types of cheese between experimental data and prediction by the generalized Kelvin model with six elements.