Original paper
Simulated oral processing, in vitro digestibility and sensory perception of low fat Cheddar cheese containing sodium alginate
Abstract
Investigation on the effect of fat and fat replacer sodium alginate (alginate) on low fat Cheddar cheese was conducted by systematic studies in three cheese types, namely control full fat cheese (CFFC ~ 32% fat), control low fat cheese (CLF C ~ 5% fat) and low-fat cheese with alginate (LFCA ~ 3% fat). Lubrication properties, coefficient of friction, in vitro digestibility, and textural sensory analysis were studied. Coefficient of friction...
Paper Details
Title
Simulated oral processing, in vitro digestibility and sensory perception of low fat Cheddar cheese containing sodium alginate
Published Date
Apr 1, 2020
Journal
Volume
270
Pages
109749 - 109749
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