Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese

This study aims to produce fat‐reduced cream cheese using the different levels (0.25%–0.5%) of basil seed and xanthan gum by a RSM method. The basil seed, xanthan gum, and fat levels did not significantly influence the cream cheese's pH and acidity. With the fat reduction, textural properties w...

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Detalles Bibliográficos
Autores principales: Portaghi, Jalal, Heshmati, Ali, Taheri, Mehdi, Ahmadi, Ebrahim, Khaneghah, Amin Mousavi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10563744/
https://www.ncbi.nlm.nih.gov/pubmed/37823144
http://dx.doi.org/10.1002/fsn3.3542

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10563744/
https://www.ncbi.nlm.nih.gov/pubmed/37823144
http://dx.doi.org/10.1002/fsn3.3542

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