MILKFAT SUCROSE POLYESTERS AS FAT SUBSTITUTES IN CHEDDAR-TYPE CHEESES

被引：10

作者：

DRAKE, MA ^{[1
]}

BOUTTE, TT ^{[1
]}

LUEDECKE, LO ^{[1
]}

SWANSON, BG ^{[1
]}

机构：

[1] WASHINGTON STATE UNIV,HOME ECON RES CTR,PULLMAN,WA 99164

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 02期

关键词：

CHEDDAR CHEESE; MILKFAT; SUCROSE; POLYESTERS; LOW FAT;

D O I：

10.1111/j.1365-2621.1994.tb06959.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Milkfat sucrose polyesters (SPE) were substituted for 10, 25, 50, or 75% (w/w) of milkfat in reconstituted milk and made into Cheddar-type cheeses. Total fat, moisture, and salt contents of the cheeses averaged 27, 49, and 1.2% (w/w), respectively. A screened sensory panel (n=22) determined that cheeses containing SPE were significantly different from the control cheese. Colorimetric measurements of the total difference (Delta E) of the cheeses containing SPE from the control cheese increased as % SPE in the cheese increased (r=0.90). Firmness of the cheeses did not differ (p<0.05). Cheddar-type cheeses made with milkfat SPE substituted for milkfat may have potential marketability.

引用

页码：326 / &

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