Effects of starches on the mechanical properties and microstructure of processed cheeses with different types of casein network structures

Effects of starches on the mechanical properties and microstructure of processed cheeses with... We investigated the effects of tapioca starch (TS) and potato starch (PS) on the viscosity, mechanical properties and the microstructure of processed cheese with different casein network structures and discussed the casein network structure relating to the firmness and viscosity. Different casein network structures of processed cheese were produced using two types of pre-cooked cheeses (PCs): PC1 and PC2. In the PC1 group, the casein network structure represented a random type. The addition of TS caused the casein network structure to become dispersed, leading to increased firmness, and the addition of PS caused the casein network structure to become fine-stranded and brought the most firmness. In the PC2 group, the casein network structure was a fine-strand type. Both TS and PS had no obvious impact on the casein network structure and the firmness. The results of this study will help us to understand the roles of different textural starches contributing to the viscosity and mechanical properties in processed cheese with different types of casein network structures. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Hydrocolloids Elsevier

Effects of starches on the mechanical properties and microstructure of processed cheeses with different types of casein network structures

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Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0268-005X
eISSN
1873-7137
D.O.I.
10.1016/j.foodhyd.2017.12.001
Publisher site
See Article on Publisher Site

Abstract

We investigated the effects of tapioca starch (TS) and potato starch (PS) on the viscosity, mechanical properties and the microstructure of processed cheese with different casein network structures and discussed the casein network structure relating to the firmness and viscosity. Different casein network structures of processed cheese were produced using two types of pre-cooked cheeses (PCs): PC1 and PC2. In the PC1 group, the casein network structure represented a random type. The addition of TS caused the casein network structure to become dispersed, leading to increased firmness, and the addition of PS caused the casein network structure to become fine-stranded and brought the most firmness. In the PC2 group, the casein network structure was a fine-strand type. Both TS and PS had no obvious impact on the casein network structure and the firmness. The results of this study will help us to understand the roles of different textural starches contributing to the viscosity and mechanical properties in processed cheese with different types of casein network structures.

Journal

Food HydrocolloidsElsevier

Published: Jun 1, 2018

References

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