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Effect of guar gum on the physicochemical, thermal, rheological and textural properties of green edam cheese

dc.contributor.authorOliveira, Nuno M.
dc.contributor.authorDourado, Fernando Q.
dc.contributor.authorPeres, António M.
dc.contributor.authorSilva, Marta V.
dc.contributor.authorMaia, João M.
dc.contributor.authorTeixeira, José
dc.date.accessioned2011-12-06T11:42:38Z
dc.date.available2011-12-06T11:42:38Z
dc.date.issued2011
dc.description.abstractIn attempts to produce a low-fat cheese with a rheology and texture similar to that of a full-fat cheese, guar gum (within 0.0025–0.01%; w/v, final concentration) was added to low-fat milk. The obtained cheeses were characterised regarding their physicochemical, thermal, rheological and textural properties. Control cheeses were also produced with low and full-fat milk. The physicochemical properties of the guar gum modified cheeses were similar to those of the low-fat control. No significant differences were detected in the thermal properties (concerning the enthalpy and profile of water desorption) among all types of cheeses. The rheological behaviour of the 0.0025% modified cheese was very similar to the full-fat control. Overall, no trend was observed in the texture profile (hardness, cohesiveness, gumminess and elasticity) of the modified cheeses versus guar gum concentration, as well as in comparison with the control groups, suggesting that none of the studied polysaccharide concentrations simulated the textural functions of fat in Edam cheese.por
dc.identifier.citationOliveira, Nuno M.; Dourado, Fernando Q.; Peres, António M.; Silva, Marta V.; Maia, João M.; Teixeira, José A. (2011). Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese. Food and Bioprocess Technology. ISSN 1935-5130. 4:8, p. 1414-1421por
dc.identifier.doi10.1007/s11947-010-0324-6
dc.identifier.issn1935-5130
dc.identifier.urihttp://hdl.handle.net/10198/6404
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherSpringerpor
dc.subjectEdamcheesepor
dc.subjectLow fatpor
dc.subjectGuar gumpor
dc.subjectRheologypor
dc.subjectTexturepor
dc.subjectCalorimetrypor
dc.titleEffect of guar gum on the physicochemical, thermal, rheological and textural properties of green edam cheesepor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage1421por
oaire.citation.issueVolume 4por
oaire.citation.startPage1414por
oaire.citation.titleFood Bioprocess Technologypor
person.familyNamePeres
person.givenNameAntónio M.
person.identifier107333
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id7102331969
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication7d93be47-8dc4-4413-9304-5b978773d3bb
relation.isAuthorOfPublication.latestForDiscovery7d93be47-8dc4-4413-9304-5b978773d3bb

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