Palm-based oils as milk fat alternatives in Mozzarella cheese analogue
This research featured the noteworthy properties of a Mozzarella cheese analogue composed of palm oil (PO) and palm olein (POo) as milk fat alternatives. The objective of this study was to examine the properties of a palm-based Mozzarella cheese analogue (P-MCA) in comparison to a fat-free Mozzarel...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2024-09-01
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| Series: | Grasas y Aceites |
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| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2080 |
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| author | N.H. Ismail M. Mat Yusuff N. A. Mohd Hassim M. H. Saw H. Wazir T.K. Tang S. Kanagaratnam |
| author_facet | N.H. Ismail M. Mat Yusuff N. A. Mohd Hassim M. H. Saw H. Wazir T.K. Tang S. Kanagaratnam |
| author_sort | N.H. Ismail |
| collection | DOAJ |
| description |
This research featured the noteworthy properties of a Mozzarella cheese analogue composed of palm oil (PO) and palm olein (POo) as milk fat alternatives. The objective of this study was to examine the properties of a palm-based Mozzarella cheese analogue (P-MCA) in comparison to a fat-free Mozzarella cheese analogue (FF-MCA) and a commercial Mozzarella cheese sample (C-MC) containing 68% palm-based Mozzarella cheese analogue. Mozzarella cheese samples were analyzed for compositional properties, color, functional properties (stretchability and meltability) and sensory evaluation. The stretchability and meltability of both P-MCA and FF-MCA were desirably and significantly (p < 0.05) higher than the C-MC. Moreover, the P-MCA had the significantly highest (p < 0.05) acceptance score for all sensory attributes in both raw form and as a pizza topping. In conclusion, the P-MCA showed superior performance in terms of functionality and sensory acceptance.
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| format | Article |
| id | doaj-art-5c878e8b3c34412aa8596f35af9c8a7d |
| institution | Kabale University |
| issn | 0017-3495 1988-4214 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj-art-5c878e8b3c34412aa8596f35af9c8a7d2025-01-27T08:22:46ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142024-09-0175310.3989/gya.1193231.2080Palm-based oils as milk fat alternatives in Mozzarella cheese analogueN.H. Ismail0M. Mat Yusuff1N. A. Mohd Hassim2M. H. Saw3H. Wazir4T.K. Tang5S. Kanagaratnam6Malaysian Palm Oil Board, No. 6, Persiaran InstitusiDepartment of Food Technology, Faculty of Food Science and Technology, Universiti Putra MalaysiaMalaysian Palm Oil Board, No. 6, Persiaran InstitusiMalaysian Palm Oil Board, No. 6, Persiaran InstitusiMalaysian Palm Oil Board, No. 6, Persiaran InstitusiMalaysian Palm Oil Board, No. 6, Persiaran InstitusiMalaysian Palm Oil Board, No. 6, Persiaran Institusi This research featured the noteworthy properties of a Mozzarella cheese analogue composed of palm oil (PO) and palm olein (POo) as milk fat alternatives. The objective of this study was to examine the properties of a palm-based Mozzarella cheese analogue (P-MCA) in comparison to a fat-free Mozzarella cheese analogue (FF-MCA) and a commercial Mozzarella cheese sample (C-MC) containing 68% palm-based Mozzarella cheese analogue. Mozzarella cheese samples were analyzed for compositional properties, color, functional properties (stretchability and meltability) and sensory evaluation. The stretchability and meltability of both P-MCA and FF-MCA were desirably and significantly (p < 0.05) higher than the C-MC. Moreover, the P-MCA had the significantly highest (p < 0.05) acceptance score for all sensory attributes in both raw form and as a pizza topping. In conclusion, the P-MCA showed superior performance in terms of functionality and sensory acceptance. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2080MeltabilityPalm oilSensoryStretchability |
| spellingShingle | N.H. Ismail M. Mat Yusuff N. A. Mohd Hassim M. H. Saw H. Wazir T.K. Tang S. Kanagaratnam Palm-based oils as milk fat alternatives in Mozzarella cheese analogue Grasas y Aceites Meltability Palm oil Sensory Stretchability |
| title | Palm-based oils as milk fat alternatives in Mozzarella cheese analogue |
| title_full | Palm-based oils as milk fat alternatives in Mozzarella cheese analogue |
| title_fullStr | Palm-based oils as milk fat alternatives in Mozzarella cheese analogue |
| title_full_unstemmed | Palm-based oils as milk fat alternatives in Mozzarella cheese analogue |
| title_short | Palm-based oils as milk fat alternatives in Mozzarella cheese analogue |
| title_sort | palm based oils as milk fat alternatives in mozzarella cheese analogue |
| topic | Meltability Palm oil Sensory Stretchability |
| url | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2080 |
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