Development Of Starch-Based Imitation Cheese Spread
dc.contributor.author | Low, Zhi Yu | |
dc.date.accessioned | 2022-02-17T02:53:21Z | |
dc.date.available | 2022-02-17T02:53:21Z | |
dc.date.issued | 2021-06 | |
dc.description.abstract | The aim of this study was to develop starch-based imitation cheese spread as an alternative imitation cheese product to replace its dairy counterpart. The effects of different weight percentages of glycerol monostearate (GMS) (0.0%, 2.5%, 5.0%, 7.5% and 10.0%) in the starch-based imitation cheese spread on the physicochemical and rheological properties were studied. The products prepared were characterized in terms of proximate composition, colour, oil separation, viscoelastic behaviour and spreadability. Starch-based imitation cheese spread with different weight percentages of GMS had significant effects (p < 0.05) on the moisture and fat content in proximate analysis. Results showed that increasing GMS amount significantly increased the lightness and decreased chromaticity of the starch-based imitation cheese spread produced. Samples containing GMS were found to remain stable without oil separation upon storage. Besides, solid-like behaviour was displayed by all samples except the sample formulated with 0.0% GMS. The findings indicated that the presence of GMS had a direct effect on the viscoelastic behaviour of the starch-based imitation cheese spread. With increased weight percentage of GMS up to 10.0%, both storage (G′) and loss (G″) moduli were increased significantly. Increasing GMS content resulted in a significant (p < 0.05) decrement in spreadability of the starch-based imitation cheese spread. Overall, results revealed that modifying GMS content alone was not adequate to imitate properties of dairy-based cheese spread product, thus further studies on other factors are warranted. | en_US |
dc.identifier.uri | http://hdl.handle.net/123456789/14696 | |
dc.language.iso | en | en_US |
dc.publisher | Universiti Sains Malaysia | en_US |
dc.subject | Starch | en_US |
dc.subject | Cheese | en_US |
dc.title | Development Of Starch-Based Imitation Cheese Spread | en_US |
dc.type | Other | en_US |
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