Effect of guar gum on the physicochemical, thermal, rheological and textural properties of green edam cheese
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/16842 |
Resumo: | In attempts to produce a low-fat cheese with a rheology and texture similar to that of a full-fat cheese, guar gum (within 0.0025–0.01%; w/v, final concentration) was added to low-fat milk. The obtained cheeses were characterised regarding their physicochemical, thermal, rheological and textural properties. Control cheeses were also produced with low and full-fat milk. The physicochemical properties of the guar gum modified cheeses were similar to those of the low-fat control. No significant differences were detected in the thermal properties (concerning the enthalpy and profile of water desorption) among all types of cheeses. The rheological behaviour of the 0.0025% modified cheese was very similar to the full-fat control. Overall, no trend was observed in the texture profile (hardness, cohesiveness, gumminess and elasticity) of the modified cheeses versus guar gum concentration, as well as in comparison with the control groups, suggesting that none of the studied polysaccharide concentrations simulated the textural functions of fat in Edam cheese. |
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Effect of guar gum on the physicochemical, thermal, rheological and textural properties of green edam cheeseEdam cheeseLow fatGuar gumRheologyTextureCalorimetryScience & TechnologyIn attempts to produce a low-fat cheese with a rheology and texture similar to that of a full-fat cheese, guar gum (within 0.0025–0.01%; w/v, final concentration) was added to low-fat milk. The obtained cheeses were characterised regarding their physicochemical, thermal, rheological and textural properties. Control cheeses were also produced with low and full-fat milk. The physicochemical properties of the guar gum modified cheeses were similar to those of the low-fat control. No significant differences were detected in the thermal properties (concerning the enthalpy and profile of water desorption) among all types of cheeses. The rheological behaviour of the 0.0025% modified cheese was very similar to the full-fat control. Overall, no trend was observed in the texture profile (hardness, cohesiveness, gumminess and elasticity) of the modified cheeses versus guar gum concentration, as well as in comparison with the control groups, suggesting that none of the studied polysaccharide concentrations simulated the textural functions of fat in Edam cheese.Springer ScienceUniversidade do MinhoOliveira, N. M.Dourado, FernandoPeres, A. M.Silva, M. V.Maia, J. M.Teixeira, J. A.2011-072011-07-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/16842eng1935-513010.1007/s11947-010-0324-6info: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:RCAAP2023-07-21T12:08:45Zoai:repositorium.sdum.uminho.pt:1822/16842Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:00:00.731264Repositório 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 |
Effect of guar gum on the physicochemical, thermal, rheological and textural properties of green edam cheese |
title |
Effect of guar gum on the physicochemical, thermal, rheological and textural properties of green edam cheese |
spellingShingle |
Effect of guar gum on the physicochemical, thermal, rheological and textural properties of green edam cheese Oliveira, N. M. Edam cheese Low fat Guar gum Rheology Texture Calorimetry Science & Technology |
title_short |
Effect of guar gum on the physicochemical, thermal, rheological and textural properties of green edam cheese |
title_full |
Effect of guar gum on the physicochemical, thermal, rheological and textural properties of green edam cheese |
title_fullStr |
Effect of guar gum on the physicochemical, thermal, rheological and textural properties of green edam cheese |
title_full_unstemmed |
Effect of guar gum on the physicochemical, thermal, rheological and textural properties of green edam cheese |
title_sort |
Effect of guar gum on the physicochemical, thermal, rheological and textural properties of green edam cheese |
author |
Oliveira, N. M. |
author_facet |
Oliveira, N. M. Dourado, Fernando Peres, A. M. Silva, M. V. Maia, J. M. Teixeira, J. A. |
author_role |
author |
author2 |
Dourado, Fernando Peres, A. M. Silva, M. V. Maia, J. M. Teixeira, J. A. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Oliveira, N. M. Dourado, Fernando Peres, A. M. Silva, M. V. Maia, J. M. Teixeira, J. A. |
dc.subject.por.fl_str_mv |
Edam cheese Low fat Guar gum Rheology Texture Calorimetry Science & Technology |
topic |
Edam cheese Low fat Guar gum Rheology Texture Calorimetry Science & Technology |
description |
In attempts to produce a low-fat cheese with a rheology and texture similar to that of a full-fat cheese, guar gum (within 0.0025–0.01%; w/v, final concentration) was added to low-fat milk. The obtained cheeses were characterised regarding their physicochemical, thermal, rheological and textural properties. Control cheeses were also produced with low and full-fat milk. The physicochemical properties of the guar gum modified cheeses were similar to those of the low-fat control. No significant differences were detected in the thermal properties (concerning the enthalpy and profile of water desorption) among all types of cheeses. The rheological behaviour of the 0.0025% modified cheese was very similar to the full-fat control. Overall, no trend was observed in the texture profile (hardness, cohesiveness, gumminess and elasticity) of the modified cheeses versus guar gum concentration, as well as in comparison with the control groups, suggesting that none of the studied polysaccharide concentrations simulated the textural functions of fat in Edam cheese. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-07 2011-07-01T00:00:00Z |
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/1822/16842 |
url |
http://hdl.handle.net/1822/16842 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
1935-5130 10.1007/s11947-010-0324-6 |
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.publisher.none.fl_str_mv |
Springer Science |
publisher.none.fl_str_mv |
Springer Science |
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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799132394355163136 |