Physicochemical, textural and organoleptic properties of reduced fat cheddar chees

QR Code

Physicochemical, textural and organoleptic properties of reduced fat cheddar chees

Dairy products, particularly cheese products are the main source of saturated fats and cholesterol. It is well established that excessive consumption of fat increases the risk of ailments like obesity and cardiovascular diseases. Reduced and low fat cheese often exhibit poor sensory quality due to t...

Full description

Bibliographic Details
Main Author:	Nateghi, Leila
Format:	Thesis
Language:	English English
Published:	2011
Subjects:	Cheddar cheese Food - Fat content - Analysis Food - Sensory evaluation
Online Access:	http://psasir.upm.edu.my/id/eprint/27383/ http://psasir.upm.edu.my/id/eprint/27383/1/FSTM%202011%2012R.pdf

Similar Items

Extraction, Partial Purification and Characterisation of a Protease Extracted from Kesinai (Streblus Asper Lour.) Leaves, and its Potential Application in the Production of Cheddar Cheese
by: Pagthinathan, Mylvaganam
Published: (2011)

Development and validation of an APCI-MS / GC-MS approach for the classification and prediction of cheddar cheese maturity
by: Gan, Heng-Hui, et al.
Published: (2016)

Relationship between textural properties and sensory qualities of cookies made from medium-and long-chain triaclyglycerol (MLCT)-enriched margarines
by: Arifin, Norlelawati, et al.
Published: (2010)

Differentiation of lard from other animal fats and vegetable oils based on n-Alkane profiles and chemometrics analysis
by: Sapian, Nur Ain Syaqirah
Published: (2019)

Lard traceability in lard-adulterated starch-based food using qPCR and evaluation of chemometrics and random forest on GC-MS chromatogram
by: Azizan, Nur Inani
Published: (2021)

Production of Processed Cheese Using Lipase-Catalyzed Transesterified Palm Kernel Olein and Anhydrous Milk Fat Mixtures
by: Mohamed Ismail, Mariam
Published: (1999)

Physicochemical and textural properties of reduced fat cheddar cheese formulated with xanthan gum and/or sodium caseinate as fat replacers.
by: Nateghi, Leila, et al.
Published: (2012)

Optimization of textural properties and formulation of reduced fat Cheddar cheeses containing fat replacers.
by: Abd. Manap, Mohd. Yazid, et al.
Published: (2012)

Basic sensory tests for evaluation of food.
by: Yu, S.Y.
Published: (1990)

Interdigitated electrode (IDE) sensor for frying oil degradation assessment during heating
by: Al-Khaled, Alfadhl Yahya Khaled
Published: (2015)

Influence of different fat replacers and drying techniques on physicochemical characteristics and sensory attributes of regular and instant reduced-fat coffee creamer
by: Hedayatnia, Simin
Published: (2015)

Linking physicochemical properties and sensory data in fibre-enhanced chocolate-based systems
by: Mouraka, Panagiota
Published: (2025)

Correlating instrumental and sensory analyses of flavour
by: Langridge, James P.
Published: (2004)

Generation and management of fats, oil and grease in food waste among residents in Precinct 14, Putrajaya, Malaysia
by: Che Wil, Lili Mastura
Published: (2018)

Factors Affecting Gluten Production And Its Rheological Characterizations
by: Abang Zaidel, Dayang Norulfairuz
Published: (2007)

Effects Of Partial Substitution Of Wheat Flour With Chempedek (Artocarpus Integer) Seed Flour On The Physicochemical, Organoleptic And Microbiological Attributes Of The Bread [TX558.W5 M322 2008 f rb].
by: Ahamad Zabidi, Mardiana
Published: (2008)

Quality and alpha-glucosidase inhibitory activity of fresh-cut pineapple coated with Neptunia oleracea Lour. and Cosmos candatus Kunth. leaf extracts
by: Yong, Yeng Yeng
Published: (2021)

Monitoring the change patterns of physicochemical properties of oil blend as function of storage time.
by: Naghshineh, Mahsa, et al.
Published: (2009)

Formulation and characterization of halal palm-based shortening in simulating lard properties for food industry
by: Mohamed Roslan, Nur Illiyin
Published: (2020)

Effect of formulation with papaya sauce as fat replacer on butter cake texture
by: Eng, May Ang, et al.
Published: (2017)

Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products
by: Akanda, Md Jahurul Haque, et al.
Published: (2019)

Religious fasting increase fat free mass (FFM) and reduce abdominal obesity
by: Khattak, Muhammad Muzaffar Ali Khan, et al.
Published: (2012)

Formation and reduction of 5-hydroxymethylfurfural during deep-fat frying of bananas
by: Kavousi, Parviz
Published: (2014)

Retention and storage stability of vitamins A and C in extruded native and pregelatinized starches
by: Abdul Manan, Siti Farhiah
Published: (2015)

Flavour production of Stilton blue cheese microflora
by: Gkatzionis, Konstantinos
Published: (2010)

Effects of blanching and drying on the production of polyphenols rich cocoa beans and product quality
by: Santhanam Menon, Abhay
Published: (2017)

Extraction efficiency, physicochemical properties and hypercholesterolemia-lowering capability of virgin avocado oil
by: Tan, Chin Xuan
Published: (2019)

Effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying.
by: Serjouie, Alireza, et al.
Published: (2010)

Sensory profile & consumer acceptability of sweet cherries
by: Revell, Joseph M.
Published: (2009)

A 23Na NMR study on the environment and mobility of sodium ions in complex food matrices and model systems
by: Shao, Jiaqian
Published: (2019)

Microwave-Based Technique for Determination of Cholesterol in Milk Products
by: Abu Jahar, Noorhasmiera
Published: (2011)

Fat Migration of Lauric and Non-Lauric Fat Used as Base Filling Centre in Dark Chocolate at Different Storage Temperatures
by: Abdelbagi Ali, Abdelrahim
Published: (2001)

Effect of lupin flour incorporation on the physical and sensory quality of pasta
by: Jayasena, Vijay, et al.
Published: (2011)

The effects of satay marination on three beef muscle types
by: Choon, Y. Cheok, et al.
Published: (2010)

Understanding stickiness of sticky-cohesive foods
by: Kazemeini, Seyedmostafa
Published: (2024)

Screening the physicochemical properties of thermosonically treated pomelo juice
by: Wan Marzuki Rashidi, Wan Nur Ain Syukriah, et al.
Published: (2018)

Contamination of lard and other animal fat in palm olein used in the frying of meats
by: Idarmawi, Khairatul Munirah
Published: (2016)

Characterisation of oils and fats from seeds of several Malaysian fruits and their enzymatic interesterification
by: Abdul Manaf, Yanty Noorzianna
Published: (2009)

Impact of sugar and acid adulteration on safety of honey produced by Apis mellifera Linnaeus and Heterotrigona itama cockerell bees
by: Fakhlaei, Rafieh
Published: (2021)

Formulation of fat substitute using plant-based fats simulating the properties of lard
by: Abdul Manaf, Yanty Noorzianna
Published: (2015)