Viscoelastic properties of reduced-fat and full-fat cheddar cheeses

被引：41

作者：

Ma, L

Drake, MA

BarbosaCanovas, GV

Swanson, BG

机构：

[1] WASHINGTON STATE UNIV,DEPT BIOL SYST ENGN,PULLMAN,WA 99164

[2] WASHINGTON STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,PULLMAN,WA 99164

来源：

JOURNAL OF FOOD SCIENCE | 1996年 / 61卷 / 04期

关键词：

viscoelastic properties; reduced-fat; cheddar cheese; creep;

D O I：

10.1111/j.1365-2621.1996.tb12210.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Viscoelastic properties of cheeses with and without 0.2% or 0.5% (w/w) lecithin were studied using oscillatory dynamic experiments and creep tests. Elastic and loss moduli of reduced-fat cheese with lecithin were greater (p < 0.01) than reduced-fat cheese without lecithin, but less (p < 0.01) than these values for full-fat cheese. In creep/recovery tests, the residual strain of full-fat cheese, reduced-fat cheese with 0.5% or 0.2% lecithin, and reduced-fat cheese without lecithin were 7.8, 7.9, 8.1, and 15.4%, respectively. There was good agreement in terms of compliance behavior of the four types of cheese between experimental data and prediction by the generalized Kelvin model with six elements.

引用

页码：821 / 823

页数：3