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Publication Date:
September 2010
ISSN:
1556-3758
DOI:
10.2202/1556-3758.1777

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International Journal of Food Engineering

International Journal of Food Engineering

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Effect of Soy Cheese and Trisodium Citrate on Pizza Cheese

Reza Farahmandfar / Mostafa Mazaheri Tehrani / Seyed Mohammad Ali Razavi / Mohammad Bagher Habibi Najafi

1Ferdowsi University of Mashhad (FUM), Iran

1Ferdowsi University of Mashhad (FUM), Iran

1Ferdowsi University of Mashhad (FUM), Iran

1Ferdowsi University of Mashhad (FUM), Iran

Citation Information: International Journal of Food Engineering. Volume 6, Issue 5, Pages –, ISSN (Online) 1556-3758, DOI: 10.2202/1556-3758.1777, September 2010

Publication History:
Published Online:
2010-09-23

The effects of soy cheese (tofu) and trisodium citrate concentration on the organoleptic characteristics of pizza cheese were studied. Flavor, texture, stretchability, appearance, and overall acceptability of pizza cheese samples decreased significantly with increased proportion of soy cheese. Statistically, the color of cheese samples made from different blends of tofu and trisodium citrate was similar to that in the control sample. Stretchability, appearance, and overall acceptability of pizza cheese samples increased but not significantly (p>0.05) as concentration of trisodium citrate increased. However, the scores of flavor did not show significant difference.

Keywords: pizza cheese; imitation cheese; soy cheese; soya; organoleptic properties

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