APPLICATION OF XANTHAN AND TRAGACANTH GUM, MALTODEXTRIN AND RICE BRAN OIL FOR IMPROVING OF LOW FAT WHITE SOFT CHEESE ATTRIBUTES
AYAT AHMED AHMED KHDER;
Abstract
( Key Words :– Hydrocolloids, Rice bran oil, pickling, LFC, FFC)
ABSTRACT
The study was carried out to enhance the quality of low fat white soft cheese using three different hydrocolloids and Rice Bran Oil (RBO). All cheeses were analyzed chemically, microbiologically, rheologically (TPA) and organoleptically when fresh and during pickling in 11% NaCl for 90 days in the refrigerator. Results showed that Xanthan gum (0.07 & 0.1%) was the best hydrocolloid for LFC making either fresh or ripened for 60 days in refrigerator, while Tragacanth gum (0.75%) was the best for 90 days pickling. An acceptable white soft LFC could be also produced by mixing milk fat with RBO up to (1:3 or 75% RBO).
ABSTRACT
The study was carried out to enhance the quality of low fat white soft cheese using three different hydrocolloids and Rice Bran Oil (RBO). All cheeses were analyzed chemically, microbiologically, rheologically (TPA) and organoleptically when fresh and during pickling in 11% NaCl for 90 days in the refrigerator. Results showed that Xanthan gum (0.07 & 0.1%) was the best hydrocolloid for LFC making either fresh or ripened for 60 days in refrigerator, while Tragacanth gum (0.75%) was the best for 90 days pickling. An acceptable white soft LFC could be also produced by mixing milk fat with RBO up to (1:3 or 75% RBO).
Other data
| Title | APPLICATION OF XANTHAN AND TRAGACANTH GUM, MALTODEXTRIN AND RICE BRAN OIL FOR IMPROVING OF LOW FAT WHITE SOFT CHEESE ATTRIBUTES | Other Titles | إستخدام صموغ الزانثان و الكثيراء والمالتودكسترين وزيت رجيع الأرز لتحسين خواص الجبن الأبيض منخفض الدهن | Authors | AYAT AHMED AHMED KHDER | Issue Date | 2017 |
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