Resumo

AGUDELO CHAPARRO, Jacqueline; SEPULVEDA VALENCIA, José Uriel  e  RESTREPO MOLINA, Diego Alonso. Effect of the Addition of Two Types of Starch in the Textural Properties of Analogue Cheese. Rev. Fac. Nac. Agron. Medellín [online]. 2015, vol.68, n.1, pp.7545-7555. ISSN 0304-2847.  https://doi.org/10.15446/rfnam.v68n1.47843.

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.

Palavras-chave : Texture; starch; replacement; protein.

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