Effect of resistant starch on the water binding properties of imitation cheese

E. Duggan, N. Noronha, E. D. O'Riordan, M. O'Sullivan

Research output: Contribution to journalArticlepeer-review

43 Citations (Scopus)

Abstract

The effect of moisture and resistant starch concentration on the water activity (aw) and water sorption of imitation cheese was investigated. The Guggenheim-Anderson-deBoer (GAB) equation was found to be a good description of the experimental moisture sorption isotherms. Inclusion of starch in cheese increased moisture sorption over the aw range studied. The GAB monolayer value indicated starch-containing cheese bound an additional 1.4 g water/100 g dry matter when compared to a starch-free cheese. Increasing cheese moisture content had an insignificant effect on moisture sorption but increased aw. Increasing starch concentration had little influence on the GAB parameters but nonetheless decreased aw. It is believed that starch, while relatively inert in terms of water binding, may organise water molecules causing them to be physically entrapped within the cheese matrix. By not competing with protein for water molecules, the starch allowed the water to remain available for plasticization to maintain good functionality of the cheese.

Original languageEnglish
Pages (from-to)108-115
Number of pages8
JournalJournal of Food Engineering
Volume84
Issue number1
DOIs
Publication statusPublished - Jan 2008
Externally publishedYes

Keywords

  • Bound water
  • Imitation cheese
  • Sorption isotherms
  • Starch
  • Water activity

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