Use of hydroxypropylated barley starch as partial casein replacer in imitation mozzarella cheese
Tooba Mehfooz, Tahira Mohsin Ali, Maria Ahsan, Sana Abdullah, Abid Hasnain
Abstract
Mozzarella cheese imitates were prepared using native and hydroxypropylated barley starches. The extent of modification was 3%, 6%, and 9%. Native barley starch cheese was denoted as NB and hydroxypropylated barely cheeses were marked as 3HPS, 6HPS, and 9HPS, respectively. In all the imitation cheese, rennet casein was replaced with the aforementioned barley starches at the level of 15%. Improved melting characteristics were observed in case of NB, 3HPS, and 6HPS mozzarella cheese samples. Better stretchability was observed in case of cheese prepared from hydroxypropylated barley starch than native and control. The 9HPS incorporated cheese showed the most variation in rheological behavior with no cross-over temperature and the least melt index as compared to other cheese samples. Novelty impact statement Hydroxypropylated barley starch was used as partial casein replacer in imitation mozzarella cheese. The casein replaced cheeses were noted to have improved stretch and melt properties.