ArticleFoods (Basel, Switzerland)2021
The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Effects of Whey and Plant-Based Additives on Technological and Microbiological Characterization of Fermented Raw-Dried Pork Meat Snacks of Human Grade Standard.Foods (Basel, Switzerland) · 2025Article
- Utilization of different by-products to produce nutritionally rich gelled products.Journal of food science and technology · 2023Article
- Physicochemical and Sensory Properties and Shelf Life of Block-Type Processed Cheeses Fortified with Date Seeds (Foods (Basel, Switzerland) · 2023Article
- Sensory, textural, physico-chemical and enzymatic characterization of melted cheese with added potato and carrot peels.Frontiers in nutrition · 2023Article
- Emulgels Structured with Dietary Fiber for Food Uses: A Rheological Model.Foods (Basel, Switzerland) · 2022Article
- The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread.Molecules (Basel, Switzerland) · 2022Article
- The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat.Foods (Basel, Switzerland) · 2021Article
- Influence of Long-Term Storage on the Caking Properties Determined in Punch Test and Fungal Contamination of Potato Starch and Wheat Flour.Materials (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
This study aimed to evaluate different fibers (acacia, bamboo, citrus or potato) on texture, rheological properties, color, density, and water activity of processed cheese sauces (PCS) based on acid casein, WPC80 and anhydrous milk fat or organic coconut oil. The interaction between the type of oil/fat, the fiber type and the fiber content was significant regarding almost all parameters studied. The computer vision system (CVS) showed that color changes of sauces could be noticeable by consumers. The main factor influencing the change in all products' hardness was not fat/oil, but added fibers and their concentrations. The highest increase in hardness, adhesiveness and viscosity was observed in products with potato fiber. The value of storage modulus (G') was higher than the loss modulus (G″) and tan (δ) < 1 for all samples. Different fibers and their amounts did not influence the water activity of cheese sauces obtained with organic coconut oil (OCO) or anhydrous milk fat (AMF).
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