Physical properties of an imitation cheese as affected by emulsifying salts and citric acid

Emir Beykont, Meral Kilic-Akyilmaz*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

10 Citations (Scopus)

Abstract

Effects of emulsifying salts and citric acid on meltability and textural properties of a starch-based imitation cheese were investigated. Imitation cheeses were produced according to the same basic formula with varying concentrations of emulsifying salts and citric acid. While increasing the concentration of emulsifying salts increased hardness, citric acid at high concentration was found to prevent melting of the imitation cheese. Two of the imitation cheese samples with the highest and lowest concentrations of emulsifying salts and citric acid were stored at 4C for 3 months and changes in their meltability and textural properties were determined. Hardness of the sample prepared with the highest amounts of emulsifying salts and citric acid increased after 30 days of storage as a result of retrogradation of starch. Cohesiveness of both samples declined during storage.

Original languageEnglish
Pages (from-to)1918-1925
Number of pages8
JournalJournal of Food Processing and Preservation
Volume38
Issue number4
DOIs
Publication statusPublished - Aug 2014

Fingerprint

Dive into the research topics of 'Physical properties of an imitation cheese as affected by emulsifying salts and citric acid'. Together they form a unique fingerprint.

Cite this