文章基本信息

标题：Nutritional and Functional Properties of Fruited Cream Cheese Spread as Influenced by Hydrocolloids
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作者：Nabila Gulzar ; Aysha Sameen ; Muhammad Issa Khan 等
期刊名称：Journal of Food and Nutrition Research
印刷版ISSN：2333-1119
电子版ISSN：2333-1240
出版年度：2015
卷号：3
期号：3
页码：191-195
DOI：10.12691/jfnr-3-3-10
语种：English
出版社：Science and Education Publishing
摘要：Cream cheese is used as an ingredient in many foods. The objective of the study was to develop cream cheese spread with improved texture using apple puree (10%) and different hydrocolloids @ 2%. Seven fruited cream cheese spread samples were prepared. Cream cheese spread with no hydrocolloid was kept as control (CS). Three cheese spread samples were prepared by using pectin (CSP), gelatin () and carrageenan () alone and other three using different hydrocolloid in combination such as gelatin: carrageenan (CSGC), gelatin: pectin () and pectin: carrageenan (CSPC). Results demonstrated that (CSGC) showed better textural properties such as hardness (321.45 g) and viscosity (189.33cP). Sensory scores regarding compactness were also highest in CSGC as compared to others due to the combination of gelatin and carrageenan. Maximum water activity (0.76) was found in the CS while lowest water activity (0.72) was observed in the CSGC and CSPC. Sensory analysis indicated that graininess, sour taste, butter flavor and compactness were increased with storage of 60 days.
关键词： cream cheese; dairy spread; hydrocolloids; gelatin; pectin; carrageenan