Development of baked snack with fats and proteins powder mixtures as a fresh cheese substitute

The objective of this study was to evaluate powder mixtures as substitutes fresh cheese in traditional manufacturing a baked snack, due the variability its quality properties and high cost. In substitute mixtures, protein varied with sodium caseinate/whey ratios ranges from 7.33 13.29 fat lecithin/microencapsulated vegetable (MVF) 1.5 4. optimal formulation according textural one composed ratio 7.84 lecithin/MVF optimum compared snack control sample prepared way using porosity, specific volume, texture, microstructure, composition sensory characteristics were measured, well texture during 30 days storage. Significant differences found regarding volume microstructure. During storage hardness both samples increased; however, always showed less resistance cutting puncture. Snacks made mixture had higher content fat; acceptance by consumers lower samples.