Physical Development And Physicochemical Characterization Of A Soy-Based Cream Cheese

Soy-based cream cheese (SCC) was developed with textural properties similar to those of commercial dairy cream cheese (DCC) via the addition of microbial transglutaminase (MTG), soy protein isolate (SPI) and maltodextrin (MD). Response surface methodology (RSM) was employed to determine the effects...

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Main Author:	Lim, Ting Jin
Format:	Thesis
Language:	English
Published:	2010
Subjects:	T Technology (General)
Online Access:	http://eprints.usm.my/42478/1/LIM_TING_JIN_HJ.pdf
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id	my-usm-ep.42478
record_format	uketd_dc
spelling	my-usm-ep.424782019-04-12T05:26:47Z Physical Development And Physicochemical Characterization Of A Soy-Based Cream Cheese 2010-10 Lim, Ting Jin T Technology (General) Soy-based cream cheese (SCC) was developed with textural properties similar to those of commercial dairy cream cheese (DCC) via the addition of microbial transglutaminase (MTG), soy protein isolate (SPI) and maltodextrin (MD). Response surface methodology (RSM) was employed to determine the effects of MTG, MD and SPI on firmness of SCC. The second-order model was significant with only a 9.76% variation not explained by the model and this model successfully predicted and developed a SCC model with similar firmness as that of DCC. MTG and SPI were found to increase the firmness of SCC, whereas MD decreased the firmness of SCC. Texture profile analysis (TPA) showed that the textural properties of SCC were affected by the concentrations of MTG and SPI. Rheological measurements revealed that SCC was more solid-like at room temperature, but less elastic at refrigerated temperature compared to DCC. The micrographs obtained from the scanning electron microscope (SEM) affirmed the textural changes of SCC attributed to the cross-linking. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profile of SCC illustrated the effect of the cross-linking of soy proteins by MTG. Physicochemical analyses also revealed that SCC possessed higher nutritional values due to its lower fat composition (less than 2% w/w), reduced saturated fatty acid, lower ratios of saturated fatty acids to unsaturated fatty acids (SFA/UFA) and low level of trans fat content (less than 0.01% w/w) compared to DCC. 2010-10 Thesis http://eprints.usm.my/42478/ http://eprints.usm.my/42478/1/LIM_TING_JIN_HJ.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T Technology (General)
spellingShingle	T Technology (General) Lim, Ting Jin Physical Development And Physicochemical Characterization Of A Soy-Based Cream Cheese
description	Soy-based cream cheese (SCC) was developed with textural properties similar to those of commercial dairy cream cheese (DCC) via the addition of microbial transglutaminase (MTG), soy protein isolate (SPI) and maltodextrin (MD). Response surface methodology (RSM) was employed to determine the effects of MTG, MD and SPI on firmness of SCC. The second-order model was significant with only a 9.76% variation not explained by the model and this model successfully predicted and developed a SCC model with similar firmness as that of DCC. MTG and SPI were found to increase the firmness of SCC, whereas MD decreased the firmness of SCC. Texture profile analysis (TPA) showed that the textural properties of SCC were affected by the concentrations of MTG and SPI. Rheological measurements revealed that SCC was more solid-like at room temperature, but less elastic at refrigerated temperature compared to DCC. The micrographs obtained from the scanning electron microscope (SEM) affirmed the textural changes of SCC attributed to the cross-linking. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profile of SCC illustrated the effect of the cross-linking of soy proteins by MTG. Physicochemical analyses also revealed that SCC possessed higher nutritional values due to its lower fat composition (less than 2% w/w), reduced saturated fatty acid, lower ratios of saturated fatty acids to unsaturated fatty acids (SFA/UFA) and low level of trans fat content (less than 0.01% w/w) compared to DCC.
format	Thesis
qualification_level	Master's degree
author	Lim, Ting Jin
author_facet	Lim, Ting Jin
author_sort	Lim, Ting Jin
title	Physical Development And Physicochemical Characterization Of A Soy-Based Cream Cheese
title_short	Physical Development And Physicochemical Characterization Of A Soy-Based Cream Cheese
title_full	Physical Development And Physicochemical Characterization Of A Soy-Based Cream Cheese
title_fullStr	Physical Development And Physicochemical Characterization Of A Soy-Based Cream Cheese
title_full_unstemmed	Physical Development And Physicochemical Characterization Of A Soy-Based Cream Cheese
title_sort	physical development and physicochemical characterization of a soy-based cream cheese
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2010
url	http://eprints.usm.my/42478/1/LIM_TING_JIN_HJ.pdf
_version_	1747821073373593600

Physical Development And Physicochemical Characterization Of A Soy-Based Cream Cheese

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