用天然增稠剂代替商业增稠剂在奶油奶酪中的应用

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-05-20 DOI:10.1080/15428052.2021.1929636

Rafaeli Remussi Treviso, E. Rigo, G. A. Sehn

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引用次数: 0

摘要

摘要本研究旨在评价罗勒种子胶(BSG)作为天然增稠剂部分替代商品增稠剂对不同混凝方式奶酪制成的奶油奶酪的质地、颜色参数和理化成分的影响。与对照配方相比，含BSG的奶油奶酪含水量更高，质地更软，粘性更小。BSG被证明是生产奶油奶酪的另一种增稠剂来源。然而，需要进一步的研究来评估功能特性和最终产品的感官接受度。

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Use of Natural Thickener to Replace Commercial Thickeners in Cream Cheese

ABSTRACT This study aimed to evaluate the effect of the partial replacement of commercial thickener by basil seed gum (BSG) as a natural thickening agent, on the texture profile, color parameters, and physicochemical composition of cream cheese made from cheese obtained by different coagulation methods. The cream cheese containing BSG exhibited higher moisture content, and was softer and less sticky when compared with the control formulation. BSG proved to be an alternative source of thickener for the production of cream cheese. However, further studies are needed to evaluate the functional properties and the sensory acceptance of the final product.

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations