Investigation on the effect of pea starch and xanthan gum on texture properties and Sensory Properties of process cheese by Mixture design method | ||
| تحقیقات مهندسی صنایع غذایی | ||
| Volume 24, Issue 1 - Serial Number 78, June 2025, Pages 193-209 | ||
| Document Type: Research Paper | ||
| DOI: 10.22092/fooder.2026.360429.1353 | ||
| Authors | ||
| nafiseh hasan nejad1; hooman molavi1; hossein kiani2 | ||
| 1. Department of Agriculture and Food Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, 88137-33395, Iran | ||
| 2Department of Agriculture and Food Technology, , Tehran university, Tehran | ||
| Abstract | ||
| Processed Cheese is the result of crushing and mixing natural cheese with dairy and non-dairy elements. The purpose of this research is to replace Pea starch and xanthan gum with commercial emulsifying phosphate salts and produce a profitable product. The textural and sensory properties of cheeses produced by the mixture design method were investigated, and Pea starch and xanthan gum were replaced with phosphate salts with the levels specified by the design software.Addition of xanthan and starch increased the hardness and cohesiveness of the samples.The adhesiveness of the samples has decreased by adding xanthan and starch. The mutual effect of starch - xanthan, xanthan - phosphate salts, starch - phosphate salts has reduced the amount of gumminess and chewiness of the samples. The hedonic results showed that the interaction of starch - xanthan and phosphate salt increased the taste acceptability. But the mutual effect of starch - xanthan and xanthan - phosphate salts has significantly increased the acceptability of the taste from the point of view of consumers. With the addition of starch and xanthan, the acceptability of the color of the samples has increased. But the mutual influence of starch - xanthan, starch - phosphate salts and xanthan - phosphate salts has reduced the acceptability of the color of the samples. In general, the overall acceptance of the produced cheese samples has increased significantly. | ||
| Keywords | ||
| Processed cheese; Pea starch; Xanthan gum; Emulsifying salt; Textural properties | ||
| References | ||
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