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.
Food Hydrocolloids – Elsevier
Published: Jun 1, 2018
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