Effect of the Addition of Two Types of Starch in the Textural Properties of Analogue Cheese

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: Agudelo Chaparro, Jacqueline, Sepúlveda Valencia, José Uriel, Restrepo Molina, Diego Alonso
Format: Digital revista
Language:spa
eng
Published: Universidad Nacional de Colombia - Sede Medellín - Facultad de Ciencias Agrarias 2015
Online Access:https://revistas.unal.edu.co/index.php/refame/article/view/47843
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spelling oai:www.revistas.unal.edu.co:article-478432019-04-29T16:08:08Z Effect of the Addition of Two Types of Starch in the Textural Properties of Analogue Cheese Efecto de la Adición de dos Tipos de Almidones en las Propiedades Texturales de Queso Análogo Agudelo Chaparro, Jacqueline Sepúlveda Valencia, José Uriel Restrepo Molina, Diego Alonso Texture starch replacement protein. Textura almidón sustitución proteína. 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. Se estudió el efecto que tienen dos tipos de almidón modificado, maíz ceroso y papa, en las propiedades texturales de un queso análogo con fibra prebiótica soluble. Se elaboraron quesos semiblandos, con humedad de 48%, reemplazando el 10% de proteína por los almidones modificados, dando lugar a tres tratamientos: Formulación control (FC), formulación maíz ceroso (FMC) y formulación papa (FP). Se observó que la adición de los almidones afecta significativamente (P<0,05) la dureza, la adhesividad, la gomosidad, la elasticidad y la masticabilidad del producto. Universidad Nacional de Colombia - Sede Medellín - Facultad de Ciencias Agrarias 2015-01-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html https://revistas.unal.edu.co/index.php/refame/article/view/47843 10.15446/rfnam.v68n1.47843 Revista Facultad Nacional de Agronomía Medellín; Vol. 68 No. 1 (2015); 7545-7555 Revista Facultad Nacional de Agronomía Medellín; Vol. 68 Núm. 1 (2015); 7545-7555 Revista Facultad Nacional de Agronomía Medellín; v. 68 n. 1 (2015); 7545-7555 2248-7026 0304-2847 spa eng https://revistas.unal.edu.co/index.php/refame/article/view/47843/49362 https://revistas.unal.edu.co/index.php/refame/article/view/47843/60324 Copyright (c) 2015 Revista Facultad Nacional de Agronomía Medellín https://creativecommons.org/licenses/by-nc/4.0
institution UNAL
collection OJS
country Colombia
countrycode CO
component Revista
access En linea
databasecode rev-refame-co
tag revista
region America del Sur
libraryname Sistema Nacional de Bibliotecas de la UNAL
language spa
eng
format Digital
author Agudelo Chaparro, Jacqueline
Sepúlveda Valencia, José Uriel
Restrepo Molina, Diego Alonso
spellingShingle Agudelo Chaparro, Jacqueline
Sepúlveda Valencia, José Uriel
Restrepo Molina, Diego Alonso
Effect of the Addition of Two Types of Starch in the Textural Properties of Analogue Cheese
author_facet Agudelo Chaparro, Jacqueline
Sepúlveda Valencia, José Uriel
Restrepo Molina, Diego Alonso
author_sort Agudelo Chaparro, Jacqueline
title Effect of the Addition of Two Types of Starch in the Textural Properties of Analogue Cheese
title_short Effect of the Addition of Two Types of Starch in the Textural Properties of Analogue Cheese
title_full Effect of the Addition of Two Types of Starch in the Textural Properties of Analogue Cheese
title_fullStr Effect of the Addition of Two Types of Starch in the Textural Properties of Analogue Cheese
title_full_unstemmed Effect of the Addition of Two Types of Starch in the Textural Properties of Analogue Cheese
title_sort effect of the addition of two types of starch in the textural properties of analogue cheese
description 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.
publisher Universidad Nacional de Colombia - Sede Medellín - Facultad de Ciencias Agrarias
publishDate 2015
url https://revistas.unal.edu.co/index.php/refame/article/view/47843
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AT restrepomolinadiegoalonso effectoftheadditionoftwotypesofstarchinthetexturalpropertiesofanaloguecheese
AT agudelochaparrojacqueline efectodelaadiciondedostiposdealmidonesenlaspropiedadestexturalesdequesoanalogo
AT sepulvedavalenciajoseuriel efectodelaadiciondedostiposdealmidonesenlaspropiedadestexturalesdequesoanalogo
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