Effect of Soy Cheese and Trisodium Citrate on Pizza Cheese
Author:
, , , , , , ,Year
: 2010
Abstract: The effects of soy cheese (tofu) and trisodium citrate concentration on the organoleptic
characteristics of pizza cheese were studied. Flavor, texture, stretchability, appearance, and overall
acceptability of pizza cheese samples decreased significantly with increased proportion of soy
cheese. Statistically, the color of cheese samples made from different blends of tofu and trisodium
citrate was similar to that in the control sample. Stretchability, appearance, and overall
acceptability of pizza cheese samples increased but not significantly (p>0.05) as concentration of
trisodium citrate increased. However, the scores of flavor did not show significant difference.
characteristics of pizza cheese were studied. Flavor, texture, stretchability, appearance, and overall
acceptability of pizza cheese samples decreased significantly with increased proportion of soy
cheese. Statistically, the color of cheese samples made from different blends of tofu and trisodium
citrate was similar to that in the control sample. Stretchability, appearance, and overall
acceptability of pizza cheese samples increased but not significantly (p>0.05) as concentration of
trisodium citrate increased. However, the scores of flavor did not show significant difference.
Keyword(s): pizza cheese,imitation cheese,soy cheese,soya,organoleptic properties
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Effect of Soy Cheese and Trisodium Citrate on Pizza Cheese
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| contributor author | رضا فرهمندفر | en |
| contributor author | مصطفی مظاهری طهرانی | en |
| contributor author | سیدمحمدعلی رضوی | en |
| contributor author | محمدباقر حبیبی نجفی | en |
| contributor author | Reza Farahmandfar | fa |
| contributor author | Mostafa Mazaheri Tehrani | fa |
| contributor author | Seyed Mohammad Ali Razavi | fa |
| contributor author | Mohammad B Habibi Najafi | fa |
| date accessioned | 2020-06-06T14:32:45Z | |
| date available | 2020-06-06T14:32:45Z | |
| date issued | 2010 | |
| identifier uri | http://libsearch.um.ac.ir:80/fum/handle/fum/3401265?locale-attribute=en | |
| description abstract | The effects of soy cheese (tofu) and trisodium citrate concentration on the organoleptic characteristics of pizza cheese were studied. Flavor, texture, stretchability, appearance, and overall acceptability of pizza cheese samples decreased significantly with increased proportion of soy cheese. Statistically, the color of cheese samples made from different blends of tofu and trisodium citrate was similar to that in the control sample. Stretchability, appearance, and overall acceptability of pizza cheese samples increased but not significantly (p>0.05) as concentration of trisodium citrate increased. However, the scores of flavor did not show significant difference. | en |
| language | English | |
| title | Effect of Soy Cheese and Trisodium Citrate on Pizza Cheese | en |
| type | Journal Paper | |
| contenttype | External Fulltext | |
| subject keywords | pizza cheese | en |
| subject keywords | imitation cheese | en |
| subject keywords | soy cheese | en |
| subject keywords | soya | en |
| subject keywords | organoleptic properties | en |
| journal title | International Journal of Food Engineering | en |
| journal title | International Journal of Food Engineering | fa |
| pages | 11-Jan | |
| journal volume | 6 | |
| journal issue | 5 | |
| identifier link | https://profdoc.um.ac.ir/paper-abstract-1017360.html | |
| identifier articleid | 1017360 |