Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese

Softening of cheese surface is a common problem especially in brined cheeses. In this study, the effects of the brine calcium concentrations on the texture of fresh perline Mozzarella cheese were investigated. The compositions of cheeses were analyzed 2 weeks after production. Brine protein content were monitored at 2 and 4 week of storage. The effect of the brine calcium concentration on the texture and meltability of cheeses were monitored Texture Profile Analysis (TPA) and Schreiber meltability test at 2 and 4 weeks of storage. The decrease in brine calcium concentration increased the protein transfer from cheese to brine, leading to an increase in the moisture content of cheese. As the calcium concentration increased in brine, an increase in the hardness, and decrease in adhesiveness and meltability of the cheeses were observed during storage. In conclusion, softening/solubilization of the surface of fresh perline Mozzarella cheese can be prevented with increasing the brine calcium concentration.

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Effect of moisture content on textural attributes of dried figs

International Agrophysics ◽

10.2478/intag-2014-0031 ◽

2014 ◽

Vol 28 (4) ◽

pp. 403-412 ◽

Cited By ~ 8

Author(s):

Sara Ansari ◽

Neda Maftoon-Azad ◽

Asgar Farahnaky ◽

Ebrahim Hosseini ◽

Fojan Badii

Keyword(s):

Moisture Content ◽

Profile Analysis ◽

Texture Profile Analysis ◽

Critical Moisture Content ◽

Texture Profile ◽

Energy Gradient ◽

Textural Parameters ◽

Critical Moisture ◽

Effect Of Moisture ◽

Textural Attributes

Abstract Due to their soft texture consumers prefer moist figs, which has motivated fig processors to increase the production of this product. However, as water enhances the browning reaction rate, moisture content optimisation of moist figs is very important. Processed figs must have suitable texture softness with browning kept to a minimum. The purpose of this study was to examine the effect of moisture content on the textural attributes of dried figs. Hardness, compression energy, gradient, gumminess and chewiness of fig samples decreased with moisture content exponentially, whereas the trend of springiness and cohesiveness with change of moisture content was nearly constant. Moreover, in the texture profile analysis plot of rehydrated figs, the presence of negative area is an indication of adhesiveness which was zero in control dried figs. The results of the texture profile analysis tests proved the existence of a critical moisture content of about 18.4%, above which no significant effect of moisture content on textural parameters was found. The glass-rubber transition results from differential scanning calorimeter may explain the different texture profile analysis attributes of dried figs compared with rehydrated figs.

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Instrumental texture profile analysis (TPA) of date flesh as a function of moisture content

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2004.04.022 ◽

2005 ◽

Vol 66 (4) ◽

pp. 505-511 ◽

Cited By ~ 97

Author(s):

Mohammad Shafiur Rahman ◽

Sohrab Aliakbar Al-Farsi

Keyword(s):

Moisture Content ◽

Profile Analysis ◽

Texture Profile Analysis ◽

Texture Profile ◽

Instrumental Texture

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Pengaruh Varietas dan Lama Fermentasi Terhadap Kualitas Kefir Susu Kacang Tanah (Arachis Hypogaea)

Jurnal BisTek PERTANIAN: Agribisnis dan Teknologi Hasil Pertanian ◽

10.37832/bistek.v6i01.9 ◽

2019 ◽

Vol 6 (01) ◽

pp. 42-56

Author(s):

Klaudia Maris Stella

Keyword(s):

Protein Content ◽

Profile Analysis ◽

Fat Content ◽

Texture Profile Analysis ◽

Plate Count ◽

Total Acid ◽

Alcohol Content ◽

Texture Profile ◽

Total Plate Count

Kefir is one fermented product that has a taste, a yogurt-like consistency color and has a distinctive yeast aroma. Peanuts are economically ranked second after soybeans. As peanut food has important nutritional benefits in the human nutriency of high protein, minerals and essential fatty acids such as linoleic and oleic acids. Peanut milk contains a very high amino acid almost equivalent to the protein content of animal milk and the price is relatively cheap This study aims to determine the effect of varieties and length of fermentation on the quality of peanut milk kefir. The research design used was Completely Randomized Design (RAL) consisting of 2 factor V peanut varieties consisting of 2 levels (Hypoma 1 and Singa) and long L fermentation factor consisting of 3 levels (21, 24 and 27 hours), each of which was repeated 3 times. The observed observations were pH, total acid, alcohol content, protein content, fat content, Total Plate Count (TPC), Texture Profile Analysis (TPA). Treatment of varieties and duration of fermentation of peanut milk kefir have significant effect on pH value, total acid, fat content, Total Plate Count (TPC), significantly affect alcohol content and no significant effect on protein content, Texture Profile Analysis (TPA), organoleptic aroma, taste and texture. Quality of peanut milk kefir produced on lion varieties with 24 hours fermentation time of total acid 6.43%, alcohol content 2.84%, protein content 2.80%, Total Plate Count (TPC) 30.67 x 103 CFU and Adhesiveness 1.324 g/s.

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Texture Profile Analysis of Cooked Sun Dried Nuggets (Bori) Prepared with Different Levels of Moisture Content and Percent Air Incorporation in Its Batter

International Journal of Food Engineering ◽

10.2202/1556-3758.1155 ◽

2007 ◽

Vol 3 (5) ◽

Cited By ~ 1

Author(s):

Shrikant Baslingappa Swami ◽

Susanta Kumar Das ◽

Biswajeet Maiti

Keyword(s):

Moisture Content ◽

Profile Analysis ◽

Initial Moisture Content ◽

Quality Parameters ◽

Texture Profile Analysis ◽

Black Gram ◽

Texture Profile ◽

Indian Food ◽

Level Of Significance ◽

Different Levels

In this paper the texture profile analysis for the cooked Bori nuggets (traditional Indian food) prepared from black gram batter having different initial moisture content of 62 to 72% (wb) and air incorporation of 14.14 to 18.12% (v/v) is discussed. The initial moisture content and the volume of air incorporation into the batter had significant effect at either 5% or 1% level of significance on the springiness, chewiness, hardness, cohesiveness and gumminess of the cooked nuggets. The optimum initial moisture content of 65.10 to 67.15% (wb) in the batter and air incorporation of 15.91 to 17.23% (v/v) in it are recommended in obtaining the maximum and minimum levels of the response quality parameters. The optimum values of these response parameters would be 0.453, 12.22, 60.31 N, 0.36 and 22.36 for springiness, chewiness, hardness, cohesiveness, and gumminess, respectively.

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