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Use of alcoholic–alkaline treated starch citrates and lactates as fat and protein replacer in imitation Mozzarella cheese
Author(s) -
Butt Natasha A.,
Ali Tahira M.,
Arif Saqib,
Hasnain Abid
Publication year - 2019
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.13297
Subject(s) - casein , food science , chemistry , rheology , starch , mozzarella cheese , imitation , significant difference , mathematics , materials science , composite material , biology , statistics , neuroscience
The present study substituted (a) casein (CR) and (b) casein and fat (CR + FR) simultaneously with cold water‐soluble (CWS) rice starch citrates and lactates to control functional characteristics of imitation cheese (IC). Rheological analysis for cheese confirmed the dominancy of elastic component ( G ′ > G ″) and pseudoplastic behavior with flow behavior index less than 1. Lactic acid‐modified CWS displayed better structural alignment with progressive rise in frequency as evident by rise in G ′. Meltability of CR cheese samples containing modified starches showed no significant difference with respect to control. Cohesiveness significantly increased, whereas adhesiveness showed no difference for CR cheese samples when compared with control. These distinctive properties provide a scientific approach to control stretching, rheological/textural properties, and meltability of imitation cheese (IC) by using precise ratio of casein and fat along with modified starches. Practical applications Starches modified by safe chemicals were used to partially replace fat and casein simultaneously in IC. Therefore, the present study will lead to development of low‐cost cheese, which will ultimately generate higher revenues for industry. Also it will reduce load of calories while improving/retaining quality of cheese.