| Titles |
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English :
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Application of Xanthan and Tragacanth gums, Maltodextrin and Rice Bran Oil for improving of low fat white soft cheese attributes
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Arabic :
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إستخدام صموغ الزانثان والكثيراء والمالتودكسترين وزيت قش الأرز لتحسين خواص الجبن الأبيض منخفض الدهن
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| Abstract |
The study was carried out to enhance the quality of low fat white soft cheese using three different hydrocolloids and Rice Bran Oil (RBO). All cheeses were analyzed chemically, microbiologically, rheologically (TPA) and organoleptically when fresh and during pickling in 11% NaCl for 90 days in the refrigerator. Results showed that Xanthan gum (0.07 & 0.1%) was the best hydrocolloid for LFC making either fresh or ripened for 60 days in refrigerator, while Tragacanth gum (0.75%) was the best for 90 days pickling. An acceptable white soft LFC could be also produced by mixing milk fat with RBO up to (1:3 or 75% RBO).
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| Publication year |
2016
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| External authors (outside ARC) |
آيات أحمد أحمد خضر
معهد بحوث تكنولوجيا الاغذيه
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| Publication Type |
Master Thesis
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