Physiochemical and sensory properties of functional low fat cheesecake manufactured using cottage cheese
نویسندگان
چکیده
منابع مشابه
physical, chemical and sensory properties of low-fat mozzarella cheese made from blend of two fat replacers
in this research, the effect of different levels of carrageenan gum (0.05– 0.2%) and whey protein concentrate (0.5 - 1.5%) on physical, chemical and sensory properties of low fat mozzarella cheese have been investigated. use of these fat replacers cause significant differences (p ≤ 0.05) on chemical properties as increase in gum and wpc resulted moisture and protein content to increase but ph t...
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BACKGROUND: Fat replacers are ingredients that can replace fat in many foods, therefore,many consumers have limited their dietry intake of fat and calories due to diet and health concerns. OBJECTIVES: The present study investigated the effect of modified starch on some physico-chemical and sensory properties of low fat Hamburger. METHODS: In this research, modified starch potato, tapioca (Acety...
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saturated fat consumption increases the risk of both coronary and cancer diseases. therefore, fat reduction in uf-feta cheese (≈ 45% fdm) is favorable but, unfortunately, it has some negative effects on the texture and sensory characteristics of the cheese. in this research, response surface methodology was employed to study the probably improving effects of wpc80 (0-20 gr kg-1), lecithin (0-2 ...
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Background and Objectives: In this study, due to the ability of polysaccharides to modify rheological, physical and chemical properties of food products, the effect of feijoa leaf polysaccharides (FLPs) on the physical, chemical and sensory properties of low-fat yogurt during 20 days of storage was investigated. Materials and Methods: Different concentrations of FLPs (1.5, 2.5 and 3.5% w/w) wer...
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ژورنال
عنوان ژورنال: Annals of Agricultural Sciences
سال: 2013
ISSN: 0570-1783
DOI: 10.1016/j.aoas.2013.01.009