Effect of the Addition of Two Types of Starch in the Textural Properties of Analogue Cheese
The effect they have two types of modified starch (waxy corn and potato) in the textural properties of an analogue cheese was studied. Semi-soft cheeses were made with 48% moisture, replacing the 10% protein by modified starches, resulting in three treatments: Control formulation (CF), waxy corn formulation (WCF) and potato formulation (PF). The study allowed note that the addition of starches significantly affect (P<0.05) the hardness, adhesiveness, gumminess, elasticity and chewiness of the product.
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| Main Authors: | , , |
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| Format: | Digital revista |
| Language: | spa eng |
| Published: |
Universidad Nacional de Colombia - Sede Medellín - Facultad de Ciencias Agrarias
2015
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| Online Access: | https://revistas.unal.edu.co/index.php/refame/article/view/47843 |
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