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Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread

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Title Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread
Not Available
 
Creator Saroj Kumar Giri, Manoj Kumar Tripathi, Nachiket Kotwaliwale
 
Subject Probiotic,Rheology, Soy-cheese, Viscosity, Colour
 
Description Not Available
Probiotic soy-cheese spread was prepared by
fermenting soymilk with specific probiotic starter culture,
and there after processing the coagulated mass. Soy cheese
spread samples had more than 109 cfu/g of viable probiotic
count at the time of preparation; and had around 17.6%
protein, 25.3% fat and 19.8% total soluble sugar. Compared
to commercially available dairy cheese spread, probiotic
soy cheese spread had significantly higher protein
and anti-oxidant activity. Soy cheese spreads, prepared
from pure soymilk as well as by mixing with dairy milk,
were studied with respect to the differences in their rheological
behavior during storage at refrigerated conditions.
A dynamic oscillatory test was used to measure the viscoelastic
properties of spreads at 0, 7, 14, 21 and 28 days of
storage. It was observed that the storage modulus (G0) was
higher than the loss modulus (G00) throughout the storage
period indicating that the soy cheese spreads exhibit predominantly
elastic behavior. The cheese spread sample
prepared by adding okara in soymilk had the highest values
of G0 and complex viscosity (1120 Pa and 11.5 Pa s,
respectively at an angular frequency of 100 s-1). G0, G00
and viscosity of cheese spread did not change significantly
up to 14 days, with values of 650, 225 Pa and 7.43 Pa s,
respectively for the sample prepared from soymilk alone.
However, these values increased thereafter which might be
an indication of structural changes in the cheese spread
samples.
Not Available
 
Date 2021-08-16T10:10:50Z
2021-08-16T10:10:50Z
2018-01-01
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/57327
 
Language English
 
Relation Not Available;
 
Publisher J Food Sci Technol