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Effect of Soy Cheese and Trisodium Citrate on Pizza Cheese
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Reza Farahmandfar
Published/Copyright:
September 23, 2010
The effects of soy cheese (tofu) and trisodium citrate concentration on the organoleptic characteristics of pizza cheese were studied. Flavor, texture, stretchability, appearance, and overall acceptability of pizza cheese samples decreased significantly with increased proportion of soy cheese. Statistically, the color of cheese samples made from different blends of tofu and trisodium citrate was similar to that in the control sample. Stretchability, appearance, and overall acceptability of pizza cheese samples increased but not significantly (p>0.05) as concentration of trisodium citrate increased. However, the scores of flavor did not show significant difference.
Published Online: 2010-9-23
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Articles in the same Issue
- Article
- Evaluation of Geometric Symmetry Condition in Numerical Simulations of Thermal Process of Packed Liquid Food by Computational Fluid Dynamics (CFD)
- Effect of Soy Cheese and Trisodium Citrate on Pizza Cheese
- Combined Effect of High Hydrostatic Pressure and Nisin on Loss of Viability, Membrane Damage and Release of Intracellular Contents of Bacillus subtilis and Escherichia coli
- Desorption of Vitamin E from Silica-Packed Fixed-Bed Column by Isopropanol
- Physico-Chemical Characterisation of Opuntia dillenii Fruit
- Cooling Optimization and Discrete Time Event Simulation
- Kinetic and Thermodynamic Characteristics of Seaweed Dried in the Convective Air Drier
- Aspect Ratio Analysis Using Image Processing for Rice Grain Quality
- Water Absorption Characteristics of Nigerian Acha (Digitaria exilis)
- Simulation of the Transport Phenomena during Food Drying with Ohmic Heating in a Static System
- Effect of High Hydrostatic Pressure Processing on Lycopene Isomers
- Shorter Communication
- Non-Thermal Microwave Reduction of Pathogenic Cellular Population
- Moisture Dependent Physical Properties of Grape Seeds
- Development of a Linear Heat Source Probe and Determination of Banana Thermal Conductivity
