46 research outputs found
Measurement of Milk Color and Composition: Effect of Dietary Intervention on Western Australian Holstein-Friesian Cow's Milk Quality
Physicochemical, Microbiological, Aroma, and Flavor Profile of Selected Commercial Sweet Whey Powders
Composition of Main Carotenoids in Korean Red Pepper (Capsicum annuum, L) and Changes of Pigment Stability During the Drying and Storage Process
Effect of Curd Washing Level on Proteolysis and Functionality of low moisture mozzarella cheese made with Galactose-Fermenting Culture
The effect of curd washing on functional properties of low-moisture mozzarella cheese made with galactosefermenting
culture was investigated. A total of 4 curd washing levels (0%, 10%, 25%, 50% wt/wt) were used during
low-moisture mozzarella cheese manufacture, and cheeses were stored for 63 d at 4 ◦C and the influence of curd washing
on proteolysis and functionality of low-moisture mozzarella cheese were examined. Curd washing had a significant
effect on moisture and ash contents. In general, moisture contents increased and ash contents decreased with increased
curd washing levels. Low-moisture mozzarella cheese made with 10% curd washing levels showed higher proteolysis,
meltability, and stretchability during storage than other experimental cheeses. In general, galactose contents decreased
during storage; however, cheeses made with 25% and 50% curd washing levels had lower galactose contents than those
with control or 10%. L∗-values (browning) decreased and proteolysis increased in low-moisture mozzarella cheeses during
storage
Effect of Curd Washing Level on Proteolysis and Functionality of Low-Moisture Mozzarella Cheese Made with Galactose-Fermenting Culture
Dough rheology and physicochemical properties of steamed buns fortified with cross-linked rice starch
Although fibre is associated with numerous health effects, daily fibre consumption is less than recommended. Fibre-enriched food is desirable to overcome this problem and resistant starch (RS) has potential as fibre ingredient. The objective of the research was to study the effect of cross-linked (CL) rice starch (RS type 4) at different levels (0%, 15% and 30%) on dough rheology, physicochemical and sensory acceptance of steamed bun. CL rice starch was produced by cross-linking rice starch with combination of 12% sodium trimetaphosphate and sodium tripolyphosphate for 3h at 45°C under alkaline condition. The dough of steamed bun was characterized by Farinograph and Extensograph, whereas cooked steamed bun was characterized by total dietary fibre, protein, moisture, textural properties, colour and sensory acceptance. Incorporation of CL rice starch in wheat flour lowered the strength, extensibility and quality of dough. The quality of dough was positively correlated with the protein content, indicating lower gluten formation in fortified SB. Total dietary fibre of steamed bun increased significantly with increasing CL starch in the order: 30CL (2.44%) > 15CL (1.33%) > 0CL (0.75%). Hardness and yellowness of steamed bun incorporated with CL rice starch reduced significantly. SB with 15% CL rice starch showed similar sensory acceptability with control SB. The study suggests that CL rice starch at 15% is suitable to increase fibre in steamed bun with little effects on the appearance and sensory attributes