Effect of Exopolysaccharides-producing Starter Culture on the Flavor Profile and Characteristics of Low Fat Ras Cheese
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Background and Objective: The application of the exopolysaccharide-producing starter culture for improving the texture and technical properties and evaluating flavor profile of low-fat Ras cheese was studied.The experimental design was performed to compare flavour compounds of traditional and exopolysaccharide producing starters (EPS) for different levels of fat milk cheese.Materials and Methods: Control (4% fat) with traditional starter, T 1 (0% fat) with EPS, T 2 (1% fat) with EPS), T 3 (2% fat) with EPS and T 4 (3% fat) with EPS were used.The physicochemical, textural profile analysis and organoleptic properties of fresh and stored cheeses (4 months) were determined.Also, the microscopic structural changes in fresh low-fat Ras cheese with EPS were evaluated.Results: The results indicated that addition of EPS producing cultures with decreasing fat of cheese milk lead to an increase in the moisture of treatments as well as hardness, cohesiveness, springiness, chewiness and gumminess of the resultant cheese.The data indicated that control cheese (full-fat and without EPS-producing cultures) had the lowest values of acidity.The changes in pH values among all cheese treatments and during storage period followed opposite trend to that of titratable acidity.There were negative correlation between the rate of fat reduction and the values of SN (soluble nitrogen).Conclusion: Addition of EPS-producing cultures in Ras cheese milk improved sensory evaluation of resultant cheese, whereas cheese with 3% fat and EPS-producing culture (T 4 ) selected as best Ras cheese sample.Keywords:
Chewiness
Starter
Organoleptic
Flavour
Fat substitute
Titratable acid
Inulin as oat and the fat substitute were added to low-fat fermented sausage in a study on the texture (Hardness, Springiness, Cohesiveness, Adhesiveness, Chewiness) and the changes in the sensory properties of change. Preparation of the low-fat fermented sausage containing the fat to 15 percent and 7.5 percent, compared to draw the two, the latter's texture is poor, but still acceptable, the difference is not significant, so choose the fat content of 7.5% respectively on the basis of inulin. Inulin joined in the low-fat fermented sausage provide a relatively soft texture and chewiness, springiness, cohesiveness and adhesiveness is very close to traditional sausages, especially in the content of 12.5 percent, the fat can be used as good substitutes.
Chewiness
Fat substitute
Texture (cosmology)
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건조감귤을 제조하기 위한 기초자료로 활용하고자 건조온도 및 건조시간에 따른 수분함량, 적정산도, 기계적 색도 및 관능적 특성을 중심합성실험계획으로 반응표면분석을 실시하였다. 수분함량, 황색도 및 관능적인 색상의 경우 건조온도에 영향을 많이 받으며, 건조온도가 증가할수록 감소하는 것으로 나타났다. 적정산도의 경우 건조시간에 영향을 많이 받는 것으로 나타났으며, 관능적인 향 및 맛의 경우 건조온도 및 건조시간에 영향을 받는 것으로 나타났다. 관능적인 맛의 경우 건조온도 67.56 $^{\circ}C$ 및 건조시간 8.06 hr으로 건조할 때 가장 우수한 것으로 나타났다. 【The response surface methodology was performed by central composite design for moisture content, titratable acidity, hunter's color value and organoleptic properties based on drying temperature and time of Citrus, to apply basic data to preparation of dried Citrus. Moisture content, b value and organoleptic color were affected by drying temperature ; That decreased with increase of drying temperature. Titratable acidity was affected by drying time. Organoleptic flavor and taste were affected by drying temperature and time. The optimum drying conditons for organoleptic taste were 67.56 $^{\circ}C$ in drying temperature and 8.06 hr in drying time.】
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Titratable acid
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This research was carried out to study the effects of kinds of enzyme and emulsifier on pH value, titratable acidity, water content, protein, fat and texture (objective and organoleptic tests) of processed cheese. The kinds of emulsifier effected pH value and titratable acidity, and interaction between the kinds of emulsifier and enzyme affected texture (objective and organoleptic tests) and general acceptance. Kind of emulsifier affected protein content and texture (organoleptic test) of processed cheese. Keywords : cheese, enzyme, emulsifier
Organoleptic
Titratable acid
Texture (cosmology)
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Low‐fat Manchego cheeses (15 g fat/L milk) were prepared with three commercial fat replacers consisting of low methoxyl pectin (LMP), whey protein concentrate (WPC) and microparticulated whey protein (MWP). A low‐fat cheese (15 g fat/L milk) without added fat replacer and a full‐fat cheese (30 g fat/L milk) were prepared as controls. Cheeses were matured thirty days prior to instrumental texture profile analysis, microstructure analysis, and discriminative sensory evaluation. Scanning electron micrographs showed that the low‐fat cheeses incorporating the LMP and WPC fat replacers lost the compact and dense protein matrix characteristic of the low‐fat control cheese and exhibited hardness, springiness, cohesiveness and chewiness similar to the full‐fat control cheese. No significant difference was found in the sensory characteristics between the full‐fat control cheese and the cheese incorporating WPC.
Chewiness
Fat substitute
Mozzarella cheese
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Low fat sausage was made by carrageenan as fat substituting using traditional high fat sausage process. The water-holding capacity, texture profile analysis,sensory evaluation of sausage were determined.The fat of sausage was substituted by different content (0.2 %,0.4 %,0.6 %)of carrageenan. Then, when the substituting amount was 0.2 %, there was not markedly difference (P0.05)between the low fat sausage and tradition high fat sausage in water-holding capacity, the value of QTS (hardness, chewiness, springiness, cohesiveness)and sensory evaluation. The conclusion showed that the best substituting amount of carrageenan was 0.2 % in the tradition high fat sausage.
Chewiness
Carrageenan
Water-Holding Capacity
Fat substitute
Texture (cosmology)
Quantitative Descriptive Analysis
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Stirred-type fruit-flavored yogurt was made by adding cornelian cherry paste and sugar at different ratios. The effects of the paste and sugar addition on the physicochemical and organoleptic properties of yogurt were examined. The titratable acidity, pH, viscosity, whey separation, and organoleptic properties of experimental yogurts were determined at weekly intervals for 21 days. Statistically significant differences were found between the control and fruit-flavored yogurts in terms of viscosity and whey separation. The addition of the fruit paste and sugar to yogurt resulted in an increase in the whey separation, and a decrease in the viscosity. During the storage, the values of the titratable acidity, viscosity and whey separations of experimental yogurts increased, while pH of the yogurts decreased significantly (P < 0.01). Yogurt with 10 kg/100 kg fruit paste and 10 kg/100 kg sugar was more acceptable and high scored with respect to overall acceptability value by panelists; however the result was not significant statistically.
Titratable acid
Organoleptic
Syneresis
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Chemical and organoleptic analyses were carried out on ten important locally grown apple varieties. Most of the varieties were characterized by high titratable acidity and fairly low total sugar concentration. Consequently the sugar-to-acid ratio (a suggested indicator of the eating quality of apples) remained low. However, some of the varieties with high acidity (Red Atlas, Raike) were scored high in the preference test, confirming that other factors in addition to the sugar-to-acid ratio have an influence on the palatability of apple juices. Generally it seems that juice from most of the studied varieties should be mixed with low acid, high sugar juices to be suitable for commerical juice production.
Titratable acid
Organoleptic
Palatability
Reducing sugar
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H. Boelens, L. M. van der Linde, D. de Rijke, P. J. de Valois, J. M. van Dort and H. J. Takken, Chem. Soc. Rev., 1978, 7, 167 DOI: 10.1039/CS9780700167
Organoleptic
Flavour
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Maltodextrin
Chewiness
Fat substitute
Fat emulsion
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Chewiness
Fat substitute
Texture (cosmology)
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