马苏里拉奶酪和切达奶酪的混合对比萨奶酪混合物的烘焙性能、粘度和微观结构的影响

IF 0.6 4区生物学 Q3 AGRICULTURE, MULTIDISCIPLINARY

Journal of Animal and Plant Sciences Pub Date : 2020-01-01 DOI:10.36899/japs.2020.1.0024

N. Gulzar, A. Sameen, S. Rafiq, N. Huma, M. Murtaza

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引用次数: 2

摘要

马苏里拉奶酪与2个月和4个月半熟切达奶酪的混合比例分别为75:25、50:50和25:75。研究了不同奶酪配比对比萨奶酪烘焙性能、粘度和微观结构的影响。结果表明:随着干酪添加量的增加和发酵时间的延长，蒸煮前后L*(白度)和-ve *(绿色)值显著(P<0.05)降低;75:25马苏里拉奶酪和2个月半熟切达奶酪蒸煮前后的白度L*分别为(79.45,83.30)。在25:75的温度下，马苏里拉奶酪和4个月半熟切达奶酪的白度值分别降至62.41和79.68。粘弹性特性表明，随着切达奶酪比例的增加和成熟度的提高，热表观粘度(HAV)显著降低(971.67cP, 655.33cP)，而5000 cP粘度(T5)时间显著增加(8.09S, 10.34S) (P<0.05)。显微结构表明，随着切达干酪水平的提高和成熟度的提高，血清通道的大小逐渐减小。综上所述，新鲜奶酪和陈年奶酪的熟化和掺合对批萨奶酪的烘焙性能、粘度和微观结构都有影响。

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INFLUENCE OF MOZZARELLA AND CHEDDAR CHEESE BLENDING ON BAKING PERFORMANCE, VISCOSITY AND MICROSTRUCTURE OF PIZZA CHEESE BLENDS

Various blends of Mozzarella with 2 and 4 months semi-ripened Cheddar cheese were mixed at levels of 75:25, 50:50 and 25:75 respectively. Effect of different blends of cheeses on baking performance, viscosity and microstructure of pizza cheese were studied. The results showed that L* (whiteness) and -ve a*-values (green color) before and after cooking were significantly (P<0.05) decreased with increasing level and age of Cheddar cheese. The whiteness L* before and after cooking at 75:25 Mozzarella and 2 months semi-ripened Cheddar cheese was (79.45, 83.30) respectively. The values of whiteness before and after cooking at 25:75 Mozzarella and 4 months semi-ripened Cheddar cheese was reduced to 62.41, 79.68 respectively. Viscoelastic behavior showed that “Hot Apparent Viscosity” (HAV) decreased (971.67cP, 655.33cP) while time at 5000 cP viscosity (T5) increased (8.09S, 10.34S) significantly (P<0.05) with increasing proportion and ripening of Cheddar cheese. Microstructure indicated that size of serum channels reduced with higher level and ripening of cheddar cheese. In conclusion baking performance, viscosity and microstructure of Pizza cheese blends are affected by the ripening and blending of fresh and aged cheeses.

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来源期刊

Journal of Animal and Plant Sciences Multiple-

CiteScore

1.50

自引率

0.00%

发文量

128

审稿时长

6 months

期刊介绍： The Journal of Animal and Plant Sciences (JAPS) is a bi-monthly publication and is being published regularly since 1991 by the Pakistan Agricultural Scientists Forum (PAS FORUM). It publishes original research papers, review, extension/clinical articles on all aspects of animal (including fisheries/wildlife) and plant sciences, agricultural economics, rural sociology and other related subjects. The journal is read, abstracted and indexed by the abstracting/indexing agencies of international repute.