Effect of plasma-modified rice starch on physicochemical and sensory properties of cheese

IF 3.6

Measurement: Food Pub Date : 2025-09-01 DOI:10.1016/j.meafoo.2025.100250

Bara Yudhistira , Adila Rifa Mutia , Riyanti Ekafitri , Ahmad Ni’matullah Al-Baarri , Putri Widyanti Harlina , Fuangfah Punthi , Novita Indrianti , Lia Ratnawati , Achmat Sarifudin , Maulana Furqon , Dayu Dian Perwatasari

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引用次数: 0

Abstract

Processed cheese is a milk-based product that is widely consumed because it has a longer shelf life, stable texture, and adjustable taste. However, stabilizers are needed to improve its physicochemical and sensory characteristics. Rice starch can be a potential alternative as a natural stabilizer in processed cheese, but it has limitations such as low viscosity and retrogradation tendencies. This study aims to examine the effect of rice starch modified with dielectric barrier discharge (DBD) plasma on the physicochemical and sensory characteristics of processed cheese. Rice starch was extracted and modified using DBD plasma at 10 kV for 20 min to improve its functional properties. The modified starch was then applied to processed cheese with varying concentrations (4 %, 7 %, 10 %, 13 %, and 16 %). The analysis carried out included amylose content, pasting properties, hydration properties, texture, and sensory tests. DBD samples showed a swelling power reduction of 18.97 %, and an enhancement in amylose and solubility levels of 7.01 % and 31.77 %, respectively, compared to untreated samples. The application of 4–16 % DBD starch showed a cheese sample with an increase in hardness of 21.14 % and a decrease in water content of 4.14 %, ash of 47.76 %, fat of 16.40 %, protein of 16.52 %, and carbohydrate of 47.03 %. Sensory testing showed that the formulation with 10 % modified starch had the best acceptance by panelists. DBD plasma-modified rice starch has the potential as a natural stabilizer in processed cheese, offering an alternative for the food industry that is more environmentally friendly and healthy.

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血浆改性大米淀粉对奶酪理化及感官特性的影响

加工奶酪是一种以牛奶为基础的产品，因为它具有较长的保质期、稳定的质地和可调节的味道而被广泛消费。然而，需要稳定剂来改善其物理化学和感官特性。大米淀粉可以作为加工奶酪的一种潜在的天然稳定剂，但它具有低粘度和退化倾向等局限性。本研究旨在研究介质阻挡放电（DBD）等离子体改性大米淀粉对加工奶酪理化和感官特性的影响。采用DBD等离子体在10 kV下加热20 min对大米淀粉进行萃取和改性，以改善其功能特性。然后将改性淀粉以不同浓度（4%、7%、10%、13%和16%）应用于加工过的奶酪。进行的分析包括直链淀粉含量、糊化性能、水化性能、质地和感官测试。与未处理的样品相比，DBD样品的溶胀力降低了18.97%，直链淀粉和溶解度分别提高了7.01%和31.77%。添加4 - 16% DBD淀粉后，奶酪硬度增加21.14%，含水量减少4.14%，灰分减少47.76%，脂肪减少16.40%，蛋白质减少16.52%，碳水化合物减少47.03%。感官测试表明，添加10%变性淀粉的配方获得了小组成员的最佳接受度。DBD等离子体改性大米淀粉有潜力作为加工奶酪的天然稳定剂，为食品工业提供了一种更环保、更健康的替代品。

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来源期刊

Measurement: Food

CiteScore

3.10

自引率

0.00%

发文量