DEVELOPMENT OF A SOY-BASED CREAM CHEESE

摘要: ABSTRACT Various amounts of blended tofu, oil, salt, carrageenan, pectin and maltodextrin were used to develop soy cream cheese products that trans fat free, with texture properties similar those commercial dairy cheese. Response surface methodology predicted three formulations spreadability value obtained from Carrageenan salt useful impart the desired firmness, while provided body product. Pectin introduced viscous behavior final but was proven in preventing syneresis. Rheological study at 25 4C manifested that, although developed mimicked sample, they had less elasticity. Chemical analysis revealed cheeses lower higher protein fiber contents than sample. They also stable against syneresis oil separation over storage 20 days. PRACTICAL APPLICATIONS The production soy-based as alternatives has attracted much attention recently. In addition their lactose-free reduced content, are a good source protein. There yet be any published data on development soy-derivative This paper emphasizes rheological presence food hydrocolloids. Their main interaction effects assessed mimic A comprehensive systematic approach formulating applied by using response methodology. addition, chemical nutritional evaluated compared counterpart.