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MICROSTRUCTURE AND TEXTURE OF CHEESE ANALOGS CONTAINING DIFFERENT TYPES OF FAT

C. Lobato‐CallerosDIPH and PDCB Universidad Autonoma Metropolitana-Iztapalapa Michoacan y Purisima s/n Col. La Vicentina, Mexico D.F. 09340E.J. Vernon‐CarterDIPH and PDCB Universidad Autonoma Metropolitana-Iztapalapa Michoacan y Purisima s/n Col. La Vicentina, Mexico D.F. 09340Y. HORNELAS‐URIBEInstituto de Ciencias del Mar y Limnologia Universidad Nacional Autonoma de Mexico

1998en

ABI

Annotatsiya

ABSTRACT The texture of cheese analogs, whose fat fraction was composed of butterfat, soybean oil or soybean fat and their blends was measured by instrumental Texture Profile Analysis (TPA), and sensorially by a trained panel and the results were subjected to Response Surface Methodology (RSM). The microstructure was examined by Scanning Electron Microscopy (SEM). The models showed that the diverse fat types differently influenced the instrumental characteristics of hardness and springiness, and the sensory characteristics of firmness, elasticity, shear resistance, mouthfeel and creaminess of the cheese analogs. Scanning electron micrographs indicated that the morphology, size and distribution of fat droplets also varied with the fat type.

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Identifikatorlar

DOI: 10.1111/j.1745-4603.1998.tb00184.x

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