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Article: Use of β-glucan in development of low-fat Mozzarella cheese

TitleUse of β-glucan in development of low-fat Mozzarella cheese
Authors
Keywords51 Mozzarella cheese (low fat, β-glucan as fat substitute)
Issue Date2008
Citation
Milchwissenschaft, 2008, v. 63 n. 4, p. 420-423 How to Cite?
AbstractThe effect of using barley β-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 reconstituted skim milk and containing 0.1 or 0.2 % BBGC (60% β-glucan). The fat contents of 0.1% and 0.2% BBGC were 4.5 and 4.3%, respectively. Low fat cheese control (5% fat) made without BBGC 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 cooling, cheese containing 0.1% BBGC and control were superior to cheese containing 0.2%BBGC.
Persistent Identifierhttp://hdl.handle.net/10722/144386
ISSN
2014 Impact Factor: 0.247
2015 SCImago Journal Rankings: 0.200
References

 

DC FieldValueLanguage
dc.contributor.authorVithanage, CJen_HK
dc.contributor.authorMishra, VKen_HK
dc.contributor.authorVasiljevic, Ten_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:46Z-
dc.date.available2012-01-20T09:01:46Z-
dc.date.issued2008en_HK
dc.identifier.citationMilchwissenschaft, 2008, v. 63 n. 4, p. 420-423en_HK
dc.identifier.issn0026-3788en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144386-
dc.description.abstractThe effect of using barley β-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 reconstituted skim milk and containing 0.1 or 0.2 % BBGC (60% β-glucan). The fat contents of 0.1% and 0.2% BBGC were 4.5 and 4.3%, respectively. Low fat cheese control (5% fat) made without BBGC 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 cooling, cheese containing 0.1% BBGC and control were superior to cheese containing 0.2%BBGC.en_HK
dc.languageengen_US
dc.relation.ispartofMilchwissenschaften_HK
dc.subject51 Mozzarella cheese (low fat, β-glucan as fat substitute)en_HK
dc.titleUse of β-glucan in development of low-fat Mozzarella cheeseen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-55249084024en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-55249084024&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume63en_HK
dc.identifier.issue4en_HK
dc.identifier.spage420en_HK
dc.identifier.epage423en_HK
dc.identifier.scopusauthoridVithanage, CJ=25633357600en_HK
dc.identifier.scopusauthoridMishra, VK=35897885300en_HK
dc.identifier.scopusauthoridVasiljevic, T=8576782100en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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