The Experts below are selected from a list of 240 Experts worldwide ranked by ideXlab platform
Jingli Xie - One of the best experts on this subject based on the ideXlab platform.
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Evaluation of the rheological, textural, microstructural and sensory properties of soy Cheese Spreads
Food and Bioproducts Processing, 2013Co-Authors: Yuelan Xia, Li Zhou, Jingli XieAbstract:Abstract In this work, different processes including lactic acid bacteria fermentation, glucono-δ-lactone (GDL) coagulation and enzymatic hydrolysis were applied to produce soy Cheese Spread without any milk solid and/or alkaline metal caseinates added. All the soy Cheese Spread samples were studied with respect to the differences in the textural properties – utilizing TPA and rheological behavior, besides their microstructural features and sensory assessment. In addition, urea–SDS-PAGE assay was used to investigate the proteolysis in enzymatic hydrolysis process. As a result, the soy Cheese Spread sample produced by the combined use of GDL and lactic acid bacteria fermentation together with enzymatic hydrolysis process, was observed with better Spread-ability, more acceptable sensory features, and stable homogeneous structure than other samples.
Magdy Mohamed Ismail - One of the best experts on this subject based on the ideXlab platform.
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improvement of white Cheese Spread properties 2 adding of some flavouring agents
Journal of Food and Dairy Sciences, 2013Co-Authors: M Hamad, Magdy Mohamed IsmailAbstract:The impact of some flavouring agents to formulation ingredients on the quality of white Cheese Spread was studied. Seven treatments were made by adding of astmobli, Cheddar Cheese, Ras Cheese, cream and mixture of Cheddar Cheese and cream tastes to Cheese blends at 0.03%, whereas green pepper (Capsicum annum) at 0.02%. The resultant Cheese was stored for 8 weeks at 5 or for 4 weeks at 25°C. The obtained results showed that adding the mentioned additives to Cheese blends had no clear effect on pH, total solids, fat, salt, total nitrogen, water soluble nitrogen contents and total viable bacterial count and mould and yeast numbers of fresh white Cheese Spread and during storage period, whereas adding different flavourings increased TVFA values of Cheese. Adding of cream or mixture of Cheddar Cheese and cream tastes to formulation ingredients improved the organoleptic properties of white Cheese Spread.
Yuelan Xia - One of the best experts on this subject based on the ideXlab platform.
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Evaluation of the rheological, textural, microstructural and sensory properties of soy Cheese Spreads
Food and Bioproducts Processing, 2013Co-Authors: Yuelan Xia, Li Zhou, Jingli XieAbstract:Abstract In this work, different processes including lactic acid bacteria fermentation, glucono-δ-lactone (GDL) coagulation and enzymatic hydrolysis were applied to produce soy Cheese Spread without any milk solid and/or alkaline metal caseinates added. All the soy Cheese Spread samples were studied with respect to the differences in the textural properties – utilizing TPA and rheological behavior, besides their microstructural features and sensory assessment. In addition, urea–SDS-PAGE assay was used to investigate the proteolysis in enzymatic hydrolysis process. As a result, the soy Cheese Spread sample produced by the combined use of GDL and lactic acid bacteria fermentation together with enzymatic hydrolysis process, was observed with better Spread-ability, more acceptable sensory features, and stable homogeneous structure than other samples.
M N F Hamad - One of the best experts on this subject based on the ideXlab platform.
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improvement of white Cheese Spread properties 1 comparative study
Journal of Food and Dairy Sciences, 2013Co-Authors: M Ismail, M N F HamadAbstract:The aim of this study was to develop properties of white Cheese Spread by using various ingredients. Seven treatments of Cheese were manufactured from different ratios of quark, Ras, Cheddar, precooked Cheeses, skim milk powder, whey powder, palm and butter oils and emulsifiers. Resultant Cheese was stored for 8 weeks at 5 or for 4 weeks at 25°C. Increasing amount of Ras and Cheddar Cheese added to the blend of processed Cheese Spread decreased the pH values while increased water soluble nitrogen of the resultant Cheese. Total solids, fat, total nitrogen and total volatile fatty acids values of Cheese raised by increasing proteins and oils in the blends. Heating of Cheese blends at 85°C for 15 min. decreased total viable bacterial count and mould and yeast numbers. From the sensory evaluation, the treatment which gained the highest scores contained quark 30%, Ras Cheese 5%, precooked Cheese 5%, Cheddar Cheese 4%, palm oil 15%, butter oil 3%, skim milk powder 2%, whey powder 3%, emulsifying salts 3% and water 30%.
Nachiket Kotwaliwale - One of the best experts on this subject based on the ideXlab platform.
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Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-Cheese Spread
Journal of Food Science and Technology, 2018Co-Authors: Saroj Kumar Giri, Manoj Kumar Tripathi, Nachiket KotwaliwaleAbstract:Probiotic soy-Cheese Spread was prepared by fermenting soymilk with specific probiotic starter culture, and there after processing the coagulated mass. Soy Cheese Spread samples had more than 10^9 cfu/g of viable probiotic count at the time of preparation; and had around 17.6% protein, 25.3% fat and 19.8% total soluble sugar. Compared to commercially available dairy Cheese Spread, probiotic soy Cheese Spread had significantly higher protein and anti-oxidant activity. Soy Cheese Spreads, prepared from pure soymilk as well as by mixing with dairy milk, were studied with respect to the differences in their rheological behavior during storage at refrigerated conditions. A dynamic oscillatory test was used to measure the viscoelastic properties of Spreads at 0, 7, 14, 21 and 28 days of storage. It was observed that the storage modulus (G′) was higher than the loss modulus (G″) throughout the storage period indicating that the soy Cheese Spreads exhibit predominantly elastic behavior. The Cheese Spread sample prepared by adding okara in soymilk had the highest values of G′ and complex viscosity (1120 Pa and 11.5 Pa s, respectively at an angular frequency of 100 s^−1). G′, G″ and viscosity of Cheese Spread did not change significantly up to 14 days, with values of 650, 225 Pa and 7.43 Pa s, respectively for the sample prepared from soymilk alone. However, these values increased thereafter which might be an indication of structural changes in the Cheese Spread samples.