Effect of different hydrocolloid on the quality of processed cream cheese
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Abstract:
The effect of different hydrocolloid such as locust bean gum,carrageenan,sodium alginate,guar gum and xanthan gum on the quality of processed cream cheese made by cheddar cheese and directly acidified by acidulant was studied in order to find out the best hydrocolloid solution for the system.Hydrocolloid has significant impact on all the parameters of processed cream cheese,especially on the water binding capacity and oil binding capacity.Hydrocolloid without gelling can provide better product than gel-forming hydrocolloid.Xanthan gum Locus and bean gum are both good hydrocolloid for processed cream cheese and it is better to use them separately.Keywords:
Locust bean gum
Guar gum
Carrageenan
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Food powders were applied on crackers that had been coated using water, oil, emulsion, sucrose, or hydrocolloid solutions. The hydrocolloids that were used include gellan gum, kappa-carrageenan, methylcellulose, gum karaya, gum tragacanth, gum arabic, guar gum, modified starch, and maltodextrin. Solutions of similar hydrophobicity to the powder gave the greatest adhesion. NaCl, barbecue (BBQ), ranch, and sour cream & onion (SC&O) seasoning showed greatest adhesion with water, cheese powder with an emulsion of 12.5% to 25% oil, and cocoa powder with oil. For NaCl, BBQ, ranch, and SC&O seasoning, hydrocolloids improved the adhesion over using water alone, with gellan gum providing the greatest adhesion. Hydrocolloid structural differences, including the presence or absence of branching, substitution of sugar units, and molecular weight affect water binding and thickening of the hydrocolloid spray that seemed to be significant factors affecting adhesion of powders to the target surface. For cheese powder, hydrocolloids were capable of replacing the oil within an emulsion while improving or maintaining the same level of adhesion, with gum arabic providing the greatest adhesion. For cocoa powder, hydrocolloid solutions were ineffective adhesives due to differences in hydrophilicity that result in insolubility. The effect of hydrocolloid concentration on adhesion was dependent both on the hydrocolloid type and the concentration that is sprayable, with 0.5% being the optimum concentration for most gums. Adhesion using sucrose solutions was determined by particle size and relative hydrophobicity. Increasing sucrose concentration decreased adhesion of smaller particles, but increased adhesion of larger particles. Adhesion of NaCl significantly increased with decreasing NaCl size using oil, water, and sucrose solutions.
Gum arabic
Tragacanth
Gellan gum
Thickening agent
Maltodextrin
Guar gum
Seasoning
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The effect of different type and dosage of emulsifying salt on the quality of processed cheese made by specific ingredients and process was studied to find out the best emulsifying salt solution for the system.Hardness of the product increases with the dosage of emulsifying salts,however,the hardness will decrease rapidly because of overcreaming due to the over dosage of emulsifying salts.Oil separation of processed cream cheese links to the type of emulsifying salts but not to the dosage.Oil binding capacity was proportional to the ion exchange capacity of the emulsifying salts.Polyphosphate wasgood emulsifying salt for oil separation control and the best combination of emulsifying salts system was sodium tripolyphosphate and trisodium phosphate with 1:1 ratio and 0.2% dosage.
Polyphosphate
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This study investigated the effect of the utilization of different hydrocolloid combinations (guar gum-xanthan gum, carrageenan-guar gum and carrageenan-xanthan gum combinations) on kazandibi. Kazandibi containing a guar gam and carrageenan combination received the lowest syneresis value and the highest Hunter L and b values at the end of the storage period. Sample hardness and gumminess values were found as 0.46-2.41 Newton (N) and 0.453-1.806 N, respectively. Based on sensory analysis, guar gam containing formulations had the highest general appreciation during the storage period. The addition of hydrocolloids in kazandibi production resulted in positive effects on textural and sensory properties.
Syneresis
Guar gum
Carrageenan
Sensory Analysis
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Chewiness
Locust bean gum
Carrageenan
Texture (cosmology)
Syneresis
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Citations (1)
In the present study, texture and flavour attributes were used to evaluate hydrocolloids (guar gum, carrageenan, xanthan gum and locust bean gum) and their blends on the crystallization of ice cream during a 13 month storage period. Only certain stabilizers retard ice crystal growth. Guar gum and xanthan gum blends attained the better stabilizing effect, improving textural and taste quality. Locust bean gum and carrageenan blends remarkably deteriorated ice cream shelf life.
Guar gum
Locust bean gum
Carrageenan
Flavour
Ice cream
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Carrageenan
Natural gum
Food additive
Water-Holding Capacity
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