Premium
Impact of pea protein isolate in partial substitution of milk protein concentrate on the microstructural, rheological, and sensory properties of bacteriologically acidified feta‐type cheese
Author(s) -
Mazinani Sedigheh,
Motamedzadegan Ali,
Naghizadeh Raeisi Shahram,
Alimi Mazdak
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14448
Subject(s) - pea protein , food science , rheology , dynamic mechanical analysis , legume , chemistry , microstructure , protein isolate , matrix (chemical analysis) , materials science , chromatography , crystallography , biology , botany , composite material , organic chemistry , polymer
The aim of this work is to study the impact of pea protein isolate (PPI) on the microstructural, textural, and rheological properties of bacteriologically acidified feta (BAF) cheese fortified with milk protein concentrate (MPC) during 30 days of storage. Various blends of MPC and PPI were mixed at levels of 12:0%, 10:2%, 9:3%, 8:4%, 7:5%, 6:6% (w/v dry basis), respectively. The results showed that substitution of MPC by PPI led to reduction G ′ (storage modulus) and G ″ (loss modulus), but the gain firmness, springiness, and gumminess were observed during the storage. Low PPI supplements (2% and 3%) did not have adverse effects on the sensory and textural characteristics. The images of microstructure indicated the homogenous and denser protein matrix networks, it was due to good cross‐linked protein matrix. However, a weak structure and more open network were observed at higher concentration of PPI (5% and 6%). Practical applications These days, there is a rapid increase in demand for legume proteins. Moreover, pea protein has a great potential so as to use in the food formulations as a substitution of animal proteins. For this purpose, PPI was used at different rates for producing BAF cheese fortified with MPC. The results showed that adding PPI and MPC changed the physicochemical properties of cheese samples and MPC could be replaced with 3% PPI in BAF cheese without the undesirable effects on the sensory and textural properties.