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

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

doi:10.1016/j.jfoodeng.2007.04.028

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 journal › Article › peer-review

44 Citations (Scopus)

Abstract

The effect of moisture and resistant starch concentration on the water activity (a_w) 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 a_w 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 a_w. Increasing starch concentration had little influence on the GAB parameters but nonetheless decreased a_w. 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 language	English
Pages (from-to)	108-115
Number of pages	8
Journal	Journal of Food Engineering
Volume	84
Issue number	1
DOIs	https://doi.org/10.1016/j.jfoodeng.2007.04.028
Publication status	Published - Jan 2008
Externally published	Yes

Keywords

Bound water
Imitation cheese
Sorption isotherms
Starch
Water activity

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10.1016/j.jfoodeng.2007.04.028

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title = "Effect of resistant starch on the water binding properties of imitation cheese",

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.",

keywords = "Bound water, Imitation cheese, Sorption isotherms, Starch, Water activity",

author = "E. Duggan and N. Noronha and O'Riordan, {E. D.} and M. O'Sullivan",

note = "Funding Information: This work was funded through the Food Institutional Research Measure (FIRM) administered by the Irish Department of Agriculture, Food and Rural Development. ",

year = "2008",

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doi = "10.1016/j.jfoodeng.2007.04.028",

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AU - Duggan, E.

AU - Noronha, N.

AU - O'Riordan, E. D.

AU - O'Sullivan, M.

N1 - Funding Information: This work was funded through the Food Institutional Research Measure (FIRM) administered by the Irish Department of Agriculture, Food and Rural Development.

PY - 2008/1

Y1 - 2008/1

N2 - 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.

AB - 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.

KW - Bound water

KW - Imitation cheese

KW - Sorption isotherms

KW - Starch

KW - Water activity

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DO - 10.1016/j.jfoodeng.2007.04.028

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AN - SCOPUS:34547550098

SN - 0260-8774

VL - 84

SP - 108

EP - 115

JO - Journal of Food Engineering

JF - Journal of Food Engineering

IS - 1

ER -

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

Abstract

Keywords

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