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J Food Sci Technol (November 2015) 52(11):75077512 DOI 10.1007/s13197-015-1807-2
ORIGINAL ARTICLE
Effect of potato starch on quality characteristics of shredded Mozzarella cheese during storage
Mukesh Pratap Singh1 & Suresh Kumar Kanawjia1 & Apurba Giri2 & Yogesh Khetra1
Revised: 26 February 2015 /Accepted: 12 March 2015 /Published online: 26 March 2015 # Association of Food Scientists & Technologists (India) 2015
Abstract Anticaking agents are widely used for preventing lump formation during storage of shredded Mozzarella cheese (SMC). Potato starch (PS) as an anticaking agent may be added in SMC to improve its storage stability. The SMC added with PS was studied for 8 weeks of storage along with control and changes in physico-chemical and sensory attributes were observed. The free fatty acid (FFA) and thiobarbituric acid (TBA) values for SMC with PS reduced by 6.5 and9.5 times, respectively as compared to control. Sensory and meltability also improved significantly (p<0.05) as a consequence of PS addition. The aw, pH and tyrosine values also significantly (p<0.05) decreased in case of SMC with PS than control. Lower aw suggested less available water for various spoilage mechanisms. The SMC with PS had a clean flavor without clumps during entire span of storage.
Keywords Shredded Mozzarella cheese . Potato starch .
Physico-chemical properties . Sensory properties . Storage
Nomenclature
W Equilibrium moisture content, g moisture/ g solids wm Moisture content equivalent to the monolayer, g moisture/ g solidsaw Water activitya, b,c
Constants
G Guggenheim constantk Correction factor for properties of multilayer molecules with respect to the bulk liquidHIS Isosteric enthalpy of sorptionSIS Isosteric entropy of sorption
R Universal gas constant (8.314 J/K mol) T Absolute temperature (K)
R2 Coefficient of determination
* Apurba Giri [email protected]
Mukesh Pratap Singh [email protected]
Suresh Kumar Kanawjia [email protected]
Yogesh Khetra [email protected]
1 Cheese and Fermented Foods Lab., Dairy Technology Division,
National Dairy Research Institute, Karnal 132001, Haryana, India
2 Food Chemistry and Technology Laboratory, Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, India
Introduction
Consumer acceptance and demand for shredded cheese has been a contributing factor in the growth of the overall cheese market. Convenience continues to be the primary factor that consumers consider when selecting which cheese form to purchase. One of the greatest challenges that shredded cheese manufacturers face is...