Development of rice starch‐based casein and fat mimetics and its application in imitation mozzarella cheese
Author(s) -
Butt Natasha Abbas,
Ali Tahira Mohsin,
Hasnain Abid
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.14928
Subject(s) - food science , rheology , gelatin , casein , imitation , starch , chemistry , mozzarella cheese , materials science , biochemistry , composite material , biology , neuroscience
Abstract From a rheological and physical perspective, protein–starch–fat interactions could be examined through imitation cheese. Pregelatinized starches (native and modified) were used to partially replace protein and fat in the production of imitation cheese and were compared with control imitation cheese (0% starch). The resultant imitation cheese replaced with pregelatinized starches were softer, more cohesive, and improved melting properties compared to control. The dominancy of the elastic component (G′ > G″) was confirmed by dynamic rheological analysis. All samples demonstrated pseudoplastic behavior (i.e., flow behavior index < 1). Inclusion of chemically modified pregelatinized starches (lactic and citric acid) in imitation cheese showed storage moduli (G′) near to control. These distinctive properties in the present study could be helpful to control the rheological and physical characteristics of imitation cheese by proper concentration of casein, fat, and modified starches. Practical applications Low calorie and cheap imitation cheese can be prepared with improved functional and rheological properties by partially replacing casein and fat with pregelatinized starch citrates and lactates. These pregels allowed easy simultaneous replacement of casein by 15% and fat by 10% in imitation mozzarella cheese.