Use of B-Glucan in Development of Low-fat Mozzarella Cheese

Full text for this resource is not available from the Research Repository.

Vithanage, C, Mishra, Vijay Kumar, Vasiljevic, Todor and Shah, Nagendra P (2008) Use of B-Glucan in Development of Low-fat Mozzarella Cheese. Milchwissenschaft-milk Science International, 63 (4). pp. 420-423. ISSN 0026-3788

Abstract

The effect of using barley jl-glucan concentrate (BBGC) as a fat replacer on the composition, textural and functional characteristics of low fat Mozzarella'cheeses was studied. Low-fat mozzarella cheese samples,were made from recon- .. stituted skim milk and containing 0.1 orO.2 % SBGC (60% jl-glucan). The fat contents of 0.1% and 0.2% SBGC were 4.5 ' and 4.3%, respectively. Low fat cheese control (5% fat) made without BSGC showed the lowest moisture (46.4%), yield (10.1 %), highest hardness (13 kg), poor melt·(1 .8 mm) and stretch properties (59.7mm). Addition of BBGC increased the moisture in cheese and made samples softer than the control. Cheeses made with 0.2% BBGC exhibited the greatest stretch and melt properties. Based on the lightness (L) values measured before pizZa baking, when warm, and after 30 min cqoling, cheese containing 0. 1% BSGC and control were superior to cheese containing 0.2%BBGC

Item type Article
URI https://vuir.vu.edu.au/id/eprint/4020
Subjects Historical > Faculty/School/Research Centre/Department > Institute for Sustainability and Innovation (ISI)
Current > FOR Classification > 0908 Food Sciences
Historical > SEO Classification > 8602 Dairy Products
Keywords ResPubID15453. B-glucan, barley B-glucan, B-glucan concentrate, BBGC, cheese making, cheese processing, food processing, food science, pizza making, pizza, low-fat cheese, mozzarella cheese
Download/View statistics View download statistics for this item

Search Google Scholar

Repository staff login