Development Of Starch-Based Imitation Cheese Spread
The aim of this study was to develop starch-based imitation cheese spread as an alternative imitation cheese product to replace its dairy counterpart. The effects of different weight percentages of glycerol monostearate (GMS) (0.0%, 2.5%, 5.0%, 7.5% and 10.0%) in the starch-based imitation cheese sp...
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| Format: | Monograph |
| Language: | English |
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Universiti Sains Malaysia
2021
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| Online Access: | http://eprints.usm.my/51563/ http://eprints.usm.my/51563/1/LOW%20ZHI%20YU%20cut.pdf |
| _version_ | 1848882019991289856 |
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| author | PPTI, Pusat Pengajian Teknologi Industri |
| author_facet | PPTI, Pusat Pengajian Teknologi Industri |
| author_sort | PPTI, Pusat Pengajian Teknologi Industri |
| building | USM Institutional Repository |
| collection | Online Access |
| description | The aim of this study was to develop starch-based imitation cheese spread as an alternative imitation cheese product to replace its dairy counterpart. The effects of different weight percentages of glycerol monostearate (GMS) (0.0%, 2.5%, 5.0%, 7.5% and 10.0%) in the starch-based imitation cheese spread on the physicochemical and rheological properties were studied. The products prepared were characterized in terms of proximate composition, colour, oil separation, viscoelastic behaviour and spreadability. Starch-based imitation cheese spread with different weight percentages of GMS had significant effects (p < 0.05) on the moisture and fat content in proximate analysis. Results showed that increasing GMS amount significantly increased the lightness and decreased chromaticity of the starch-based imitation cheese spread produced. Samples containing GMS were found to remain stable without oil separation upon storage. Besides, solid-like behaviour was displayed by all samples except the sample formulated with 0.0% GMS. The findings indicated that the presence of GMS had a direct effect on the viscoelastic behaviour of the starch-based imitation cheese spread. With increased weight percentage of GMS up to 10.0%, both storage (G′) and loss (G″) moduli were increased significantly. Increasing GMS content resulted in a significant (p < 0.05) decrement in spreadability of the starch-based imitation cheese spread. Overall, results revealed that modifying GMS content alone was not adequate to imitate properties of dairy-based cheese spread product, thus further studies on other factors are warranted. |
| first_indexed | 2025-11-15T18:28:16Z |
| format | Monograph |
| id | usm-51563 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T18:28:16Z |
| publishDate | 2021 |
| publisher | Universiti Sains Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-515632022-02-17T03:00:02Z http://eprints.usm.my/51563/ Development Of Starch-Based Imitation Cheese Spread PPTI, Pusat Pengajian Teknologi Industri T11.95-12.5 Industrial directories The aim of this study was to develop starch-based imitation cheese spread as an alternative imitation cheese product to replace its dairy counterpart. The effects of different weight percentages of glycerol monostearate (GMS) (0.0%, 2.5%, 5.0%, 7.5% and 10.0%) in the starch-based imitation cheese spread on the physicochemical and rheological properties were studied. The products prepared were characterized in terms of proximate composition, colour, oil separation, viscoelastic behaviour and spreadability. Starch-based imitation cheese spread with different weight percentages of GMS had significant effects (p < 0.05) on the moisture and fat content in proximate analysis. Results showed that increasing GMS amount significantly increased the lightness and decreased chromaticity of the starch-based imitation cheese spread produced. Samples containing GMS were found to remain stable without oil separation upon storage. Besides, solid-like behaviour was displayed by all samples except the sample formulated with 0.0% GMS. The findings indicated that the presence of GMS had a direct effect on the viscoelastic behaviour of the starch-based imitation cheese spread. With increased weight percentage of GMS up to 10.0%, both storage (G′) and loss (G″) moduli were increased significantly. Increasing GMS content resulted in a significant (p < 0.05) decrement in spreadability of the starch-based imitation cheese spread. Overall, results revealed that modifying GMS content alone was not adequate to imitate properties of dairy-based cheese spread product, thus further studies on other factors are warranted. Universiti Sains Malaysia 2021-06 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/51563/1/LOW%20ZHI%20YU%20cut.pdf PPTI, Pusat Pengajian Teknologi Industri (2021) Development Of Starch-Based Imitation Cheese Spread. Project Report. Universiti Sains Malaysia. (Submitted) |
| spellingShingle | T11.95-12.5 Industrial directories PPTI, Pusat Pengajian Teknologi Industri Development Of Starch-Based Imitation Cheese Spread |
| title | Development Of Starch-Based Imitation Cheese Spread |
| title_full | Development Of Starch-Based Imitation Cheese Spread |
| title_fullStr | Development Of Starch-Based Imitation Cheese Spread |
| title_full_unstemmed | Development Of Starch-Based Imitation Cheese Spread |
| title_short | Development Of Starch-Based Imitation Cheese Spread |
| title_sort | development of starch-based imitation cheese spread |
| topic | T11.95-12.5 Industrial directories |
| url | http://eprints.usm.my/51563/ http://eprints.usm.my/51563/1/LOW%20ZHI%20YU%20cut.pdf |