Palm-based oils as milk fat alternatives in Mozzarella cheese analogue
This research featured the noteworthy properties of a Mozzarella cheese analogue composed of palm oil (PO) and palm olein (POo) as milk fat alternatives. The objective of this study was to examine the properties of a palm-based Mozzarella cheese analogue (P-MCA) in comparison to a fat-free Mozzarell...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Cientificas
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/117818/ http://psasir.upm.edu.my/id/eprint/117818/1/117818.pdf |
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| author | Ismail, N.H. Mat Yusoff, M. Mohd Hassim, N.A. Saw, M.H. Wazir, H. Tang, T.K. Kanagaratnam, S. |
| author_facet | Ismail, N.H. Mat Yusoff, M. Mohd Hassim, N.A. Saw, M.H. Wazir, H. Tang, T.K. Kanagaratnam, S. |
| author_sort | Ismail, N.H. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This research featured the noteworthy properties of a Mozzarella cheese analogue composed of palm oil (PO) and palm olein (POo) as milk fat alternatives. The objective of this study was to examine the properties of a palm-based Mozzarella cheese analogue (P-MCA) in comparison to a fat-free Mozzarella cheese analogue (FF-MCA) and a commercial Mozzarella cheese sample (CMC) containing 68% palm-based Mozzarella cheese analogue. Mozzarella cheese samples were analyzed for compositional properties, color, functional properties (stretchability and meltability) and sensory evaluation. The stretchability and meltability of both P-MCA and FF-MCA were desirably and significantly (p < 0.05) higher than the C-MC. Moreover, the P-MCA had the significantly highest (p < 0.05) acceptance score for all sensory attributes in both raw form and as a pizza topping. In conclusion, the P-MCA showed superior performance in terms of functionality and sensory acceptance. |
| first_indexed | 2025-11-15T14:35:07Z |
| format | Article |
| id | upm-117818 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:35:07Z |
| publishDate | 2024 |
| publisher | Consejo Superior de Investigaciones Cientificas |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1178182025-06-12T04:11:25Z http://psasir.upm.edu.my/id/eprint/117818/ Palm-based oils as milk fat alternatives in Mozzarella cheese analogue Ismail, N.H. Mat Yusoff, M. Mohd Hassim, N.A. Saw, M.H. Wazir, H. Tang, T.K. Kanagaratnam, S. This research featured the noteworthy properties of a Mozzarella cheese analogue composed of palm oil (PO) and palm olein (POo) as milk fat alternatives. The objective of this study was to examine the properties of a palm-based Mozzarella cheese analogue (P-MCA) in comparison to a fat-free Mozzarella cheese analogue (FF-MCA) and a commercial Mozzarella cheese sample (CMC) containing 68% palm-based Mozzarella cheese analogue. Mozzarella cheese samples were analyzed for compositional properties, color, functional properties (stretchability and meltability) and sensory evaluation. The stretchability and meltability of both P-MCA and FF-MCA were desirably and significantly (p < 0.05) higher than the C-MC. Moreover, the P-MCA had the significantly highest (p < 0.05) acceptance score for all sensory attributes in both raw form and as a pizza topping. In conclusion, the P-MCA showed superior performance in terms of functionality and sensory acceptance. Consejo Superior de Investigaciones Cientificas 2024-09-30 Article PeerReviewed text en cc_by_4 http://psasir.upm.edu.my/id/eprint/117818/1/117818.pdf Ismail, N.H. and Mat Yusoff, M. and Mohd Hassim, N.A. and Saw, M.H. and Wazir, H. and Tang, T.K. and Kanagaratnam, S. (2024) Palm-based oils as milk fat alternatives in Mozzarella cheese analogue. Grasas y Aceites, 75 (3). art. no. 2080. pp. 1-9. ISSN 0017-3495; eISSN: 1988-4214 https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2080 10.3989/gya.1193231.2080 |
| spellingShingle | Ismail, N.H. Mat Yusoff, M. Mohd Hassim, N.A. Saw, M.H. Wazir, H. Tang, T.K. Kanagaratnam, S. Palm-based oils as milk fat alternatives in Mozzarella cheese analogue |
| title | Palm-based oils as milk fat alternatives in Mozzarella cheese analogue |
| title_full | Palm-based oils as milk fat alternatives in Mozzarella cheese analogue |
| title_fullStr | Palm-based oils as milk fat alternatives in Mozzarella cheese analogue |
| title_full_unstemmed | Palm-based oils as milk fat alternatives in Mozzarella cheese analogue |
| title_short | Palm-based oils as milk fat alternatives in Mozzarella cheese analogue |
| title_sort | palm-based oils as milk fat alternatives in mozzarella cheese analogue |
| url | http://psasir.upm.edu.my/id/eprint/117818/ http://psasir.upm.edu.my/id/eprint/117818/ http://psasir.upm.edu.my/id/eprint/117818/ http://psasir.upm.edu.my/id/eprint/117818/1/117818.pdf |