Microwave expansion of imitation cheese containing resistant starch

• Published in: Journal of food engineering 2008-09, Vol.88 (2), p.254-262
• Main Authors: Arimi, J.M., Duggan, E., O’Riordan, E.D., O’Sullivan, M., Lyng, J.G.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Cheese; Crispy; deformation; dielectric properties; Expansion; fat substitutes; Fibre; Food engineering; Food industries; Foods; Fundamental and applied biological sciences. Psychology; General aspects; hardness; Imitation cheese; imitation foods; lipid content; Microwave heating; microwave ovens; microwave treatment; Microwaves; Milk and cheese industries. Ice creams; Moisture content; Ovens; processed cheeses; protein content; Proteins; resistant starch; shrinkage; Snack; snacks; Starches; swelling (materials); texture; thermal conductivity; thermal properties; water content
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2008.02.021

The objective of this study was to manufacture an imitation cheese that expands to a crispy product when heated in a microwave oven. Imitation cheese (∼18% w/w protein and 60% w/w moisture content) was formulated with varying fat content (10–0%). Fat reduction was achieved by direct replacement with resistant starch to give fat:starch ratios of 1.36, 0.53, 0.3, 0.13, or 0. As fat:starch ratio decreased from 1.36 to 0.13 the degree of expansion did not alter significantly (∼100%). However, cheese with no fat exhibited significantly greater expansion (∼400%). The force required to puncture the expanded products containing fat was significantly higher than those without fat. Results indicate that imitation cheese containing no fat and functional fibre can be transformed to a crispy product.