FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (23): 93-97.

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Effects of Carrageenan and Xanthan Gum on Texture of Processed Acid-coagulated Cheese

  

  • Received:2011-09-27 Revised:2012-09-20 Online:2012-12-15 Published:2012-12-12

Abstract: The effects of carrageenan and xanthan gum on the texture and sensory quality of processed acid-coagulated cheese were studied. Under the acidic condition of pH 4.25, addition of carrageenan, along with 0.2% locust bean gum, could increase the hardness of cheese and result in the formation of hard and sticky gels. The presence of xanthan gum was effective in enhancing the springiness and chewiness of processed acid-coagulated cheese and soft, smooth and elastic gels were formed. Combined addition of carageenan and xanthan gum to processed acid-coagulated cheese can meet various texture requirements.

Key words: processed acid-coagulated cheese, acid, coagulated, carrageenan, xanthan gum, texture profile analysis (TPA), sensory evaluation

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