Effect of refrigerated storage on water mobility and microwave expansion of imitation cheese containing resistant starch

The effects of storage time prior to microwave heating on expansion of imitation cheese containing functional fibre was studied. Cheese was formulated to contain 60% moisture and 17.3% w/w resistant starch. Cheese samples were heated in a microwave oven (2540 MHz) for periods of 10–100 s. A 60%, 160...

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Bibliographic Details
Published in:Journal of food engineering 2008-12, Vol.89 (3), p.258-266
Main Authors: Arimi, J.M., Duggan, E., O’Sullivan, M., Lyng, J.G., O’Riordan, E.D.
Format: Article
Language:English
Subjects:
Biological and medical sciences
calorimetry
Cheese
chemical composition
Crispy
food additives
Food engineering
Food industries
food storage
Fundamental and applied biological sciences. Psychology
General aspects
Heating
Imitation cheese
imitation foods
light microscopes
low fat cheeses
Microwave expansion
microwave treatment
Microwaves
Milk and cheese industries. Ice creams
Moisture
nuclear magnetic resonance spectroscopy
Ovens
processed cheeses
refrigeration
resistant starch
shrinkage
Snack
snack foods
snacks
Starches
Storage
storage time
Surface layer
swelling (materials)
Texture
thermal properties
water activity
water content
Water mobility
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Summary:The effects of storage time prior to microwave heating on expansion of imitation cheese containing functional fibre was studied. Cheese was formulated to contain 60% moisture and 17.3% w/w resistant starch. Cheese samples were heated in a microwave oven (2540 MHz) for periods of 10–100 s. A 60%, 160%, 600% and 900% increase in maximum expansion was observed for samples that underwent microwave heating after storing for 1, 3, 7 or 9 days, respectively. Water mobility in unheated cheese increased with increasing storage time and was found to be related to moisture loss and expansion during microwave heating. Hardness of expanded samples decreased with increasing expansion and storage time. Heating samples for >50 s resulted in products exhibiting jaggedness in the force–displacement curves, reflecting the brittle/crisp texture of the products. This study demonstrates that the increase in microwave expansion of stored imitation cheese is due to changes in water mobility.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2008.04.028