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- Cabral, Lúcio M., et al. Show all 19 Authors
- Food research international 2018 v.107 pp. 137-147
- arginine; firmness; flavor enhancers; manufacturing; melting; particle size; physicochemical properties; processed cheeses; sensory properties; sodium; taste; viscosity; xylooligosaccharides; yeast extract
- ... The addition of xylooligosaccharide (XOS), sodium reduction and flavor enhancers (arginine and yeast extract) on the manufacture of requeijão cremoso processed cheese was investigated. The addition of XOS resulted in a denser and compact structure, with increased apparent viscosity, elasticity (G′) and firmness (G*). The addition of XOS and yeast extract improved the rheological and physicochemica ...