Effect of the Addition of Two Types of Starch in the Textural Properties of Analogue Cheese

Published

2015-01-01

Efecto de la Adición de dos Tipos de Almidones en las Propiedades Texturales de Queso Análogo

Keywords:

Textura, almidón, sustitución, proteína. (es)
Texture, starch, replacement, protein. (en)

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Authors

Jacqueline Agudelo Chaparro Universidad Nacional de Colombia, Sede Medellín - Grupo de Investigación en Ciencia y Tecnología de Alimentos - GICTA
José Uriel Sepúlveda Valencia Universidad Nacional de Colombia - Sede Medellín - Facultad de Ciencias Agrarias
Diego Alonso Restrepo Molina Universidad Nacional de Colombia -Sede Medellín - Facultad de Ciencias Agrarias

Abstract (es)
Abstract (en)

Se estudió el efecto que tienen dos tipos de almidón modificado, maíz ceroso y papa, en las propiedades texturales de un queso análogo con fibra prebiótica soluble. Se elaboraron quesos semiblandos, con humedad de 48%, reemplazando el 10% de proteína por los almidones modificados, dando lugar a tres tratamientos: Formulación control (FC), formulación maíz ceroso (FMC) y formulación papa (FP). Se observó que la adición de los almidones afecta significativamente (P<0,05) la dureza, la adhesividad, la gomosidad, la elasticidad y la masticabilidad del producto.

The effect they have two types of modified starch (waxy corn and potato) in the textural properties of an analogue cheese was studied. Semi-soft cheeses were made with 48% moisture, replacing the 10% protein by modified starches, resulting in three treatments: Control formulation (CF), waxy corn formulation (WCF) and potato formulation (PF). The study allowed note that the addition of starches significantly affect (P<0.05) the hardness, adhesiveness, gumminess, elasticity and chewiness of the product.

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