Yogucheeses – yoghurts fortified with melted cheese: microstructural, textural and rheological characterisation

Detalhes bibliográficos
Autor(a) principal: Vilela, Tatiana Paula
Data de Publicação: 2021
Outros Autores: Gomes, Ana Maria, Ferreira, João Paulo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/34129
Resumo: Yoghurts are generally enriched with dairy protein powders. This research developed a cheese-fortified yoghurt – yogucheese. First, Emmental cheese was dispersed into submillimetre particles by melting it in a hot paste of gelatinised corn starch, or waxy rice starch, in milk, forming a melted cheese base (MCB). This MCB was mixed with further milk in different proportions, before addition of starter culture and fermentation. The products were then characterised in terms of macronutrient composition and physical properties. The new yoghurts had a firmer gel structure, lower syneresis and higher viscosity than controls, and were stable for 14 days.
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spelling Yogucheeses – yoghurts fortified with melted cheese: microstructural, textural and rheological characterisationCheese-fortified yoghurtMicroscopyRheologySyneresisTextural analysisYoghurts are generally enriched with dairy protein powders. This research developed a cheese-fortified yoghurt – yogucheese. First, Emmental cheese was dispersed into submillimetre particles by melting it in a hot paste of gelatinised corn starch, or waxy rice starch, in milk, forming a melted cheese base (MCB). This MCB was mixed with further milk in different proportions, before addition of starter culture and fermentation. The products were then characterised in terms of macronutrient composition and physical properties. The new yoghurts had a firmer gel structure, lower syneresis and higher viscosity than controls, and were stable for 14 days.Veritati - Repositório Institucional da Universidade Católica PortuguesaVilela, Tatiana PaulaGomes, Ana MariaFerreira, João Paulo2021-07-12T17:57:08Z2021-11-012021-11-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/34129eng1364-727X10.1111/1471-0307.1279985108944506000667976900001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-12-12T01:34:01Zoai:repositorio.ucp.pt:10400.14/34129Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:27:36.966397Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Yogucheeses – yoghurts fortified with melted cheese: microstructural, textural and rheological characterisation
title Yogucheeses – yoghurts fortified with melted cheese: microstructural, textural and rheological characterisation
spellingShingle Yogucheeses – yoghurts fortified with melted cheese: microstructural, textural and rheological characterisation
Vilela, Tatiana Paula
Cheese-fortified yoghurt
Microscopy
Rheology
Syneresis
Textural analysis
title_short Yogucheeses – yoghurts fortified with melted cheese: microstructural, textural and rheological characterisation
title_full Yogucheeses – yoghurts fortified with melted cheese: microstructural, textural and rheological characterisation
title_fullStr Yogucheeses – yoghurts fortified with melted cheese: microstructural, textural and rheological characterisation
title_full_unstemmed Yogucheeses – yoghurts fortified with melted cheese: microstructural, textural and rheological characterisation
title_sort Yogucheeses – yoghurts fortified with melted cheese: microstructural, textural and rheological characterisation
author Vilela, Tatiana Paula
author_facet Vilela, Tatiana Paula
Gomes, Ana Maria
Ferreira, João Paulo
author_role author
author2 Gomes, Ana Maria
Ferreira, João Paulo
author2_role author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Vilela, Tatiana Paula
Gomes, Ana Maria
Ferreira, João Paulo
dc.subject.por.fl_str_mv Cheese-fortified yoghurt
Microscopy
Rheology
Syneresis
Textural analysis
topic Cheese-fortified yoghurt
Microscopy
Rheology
Syneresis
Textural analysis
description Yoghurts are generally enriched with dairy protein powders. This research developed a cheese-fortified yoghurt – yogucheese. First, Emmental cheese was dispersed into submillimetre particles by melting it in a hot paste of gelatinised corn starch, or waxy rice starch, in milk, forming a melted cheese base (MCB). This MCB was mixed with further milk in different proportions, before addition of starter culture and fermentation. The products were then characterised in terms of macronutrient composition and physical properties. The new yoghurts had a firmer gel structure, lower syneresis and higher viscosity than controls, and were stable for 14 days.
publishDate 2021
dc.date.none.fl_str_mv 2021-07-12T17:57:08Z
2021-11-01
2021-11-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/34129
url http://hdl.handle.net/10400.14/34129
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 1364-727X
10.1111/1471-0307.12799
85108944506
000667976900001
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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