Sodium substitutes in Prato cheese: Impact on the physicochemical parameters, rheology aspects and sensory acceptance
RGB Costa, D Sobral, VAM Teodoro, LCGC Junior… - LWT, 2018 - Elsevier
The effect of the partial substitution of sodium chloride by salt substitutes on the
characteristics of Prato cheese was evaluated. Proximate composition, proteolysis, sensory
evaluation, melting capacity, and texture profile were analyzed during 45 days of
refrigerated storage. Prato cheese was salted in brine, replacing 40% of sodium chloride by
the following salt substitutes: KCl, Sub4salt®, and Salona™. Although no significant
differences were observed in the physicochemical characteristics, pH, proteolysis indexes …
characteristics of Prato cheese was evaluated. Proximate composition, proteolysis, sensory
evaluation, melting capacity, and texture profile were analyzed during 45 days of
refrigerated storage. Prato cheese was salted in brine, replacing 40% of sodium chloride by
the following salt substitutes: KCl, Sub4salt®, and Salona™. Although no significant
differences were observed in the physicochemical characteristics, pH, proteolysis indexes …
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