INTEQUI   20941
INSTITUTO DE INVESTIGACIONES EN TECNOLOGIA QUIMICA
Unidad Ejecutora - UE
artículos
Título:
Soft cheese-like products development enriched with soy protein concentrates
Autor/es:
A.N. RINALDONI, D.R. PALATNIK, N. ZARITZKY, M. CAMPDERRÓS
Revista:
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Lugar: Amsterdam; Año: 2014 vol. 55 p. 139 - 147
ISSN:
0023-6438
Resumen:
The objective of this work was to develop spreadable cheese-like product from skimmed cow?s milk, supplemented with soybean proteins. The proteins were concentrated by ultrafiltration, and then freeze-dried. The cheese-like products were prepared using the acid coagulation method, without maturation, obtaining smooth products with creamy texture. The samples were identified as low-fat cheese, being the fat content between 10 and 13 (g/100 g), with moisture in the range of 68.07 e70.75 (g/100 g). Compared to a control cheese, the samples containing soy protein concentrate, showed an increase of 6.8e17 in proteins and 22e32 (g/100 g) in fats; also the yield increased. The viscoelastic behavior of the samples was analyzed using oscillatory dynamic tests; in all the samples G0 was higher than G00 . Texture, surface color and microstructure of the cheese samples were determined. Microbial analysis showed that the incorporation of potassium sorbate increased more than twice the shelf-life of the products (up to 60 days) in comparison to the samples without preservative. Furthermore, the products were accepted by a sensory panel. Considering that both, proteins and fats, are of vegetable origin with high biological value and unsaturated fats, the developed cheese-like products were considered as functional foods.