International Journal of Food Science 好投吗-刊鹿论文编译

The Formulation of Cheese Analogue from Sweet Corn Extract

Abstract:

Analogue cheese made from sweet corn extract was expected to fulfill the people s need for cheese and as alternative cheese made from cow s milk. The use of maltodextrin as a filler and citric acid as an acidulant was expected to improve the characteristics of corn cheese. The aims of this article were to (1) determine the optimum concentration of maltodextrin, papain, and citric acid in order to produce corn milk-based cheese analogue with the best characteristics; (2) determine the characteristics of cheese analogue produced using the optimum concentration. The research design used in this study was Response Surface Methodology (RSM) based on Central Composite Design (CCD) with three factors: citric acid concentration (0.12%, 0.16%, and 0.20%), commercial papain (0.026%, 0.030%, and 0.034%), and maltodextrin (10%, 15%, and 20%). The optimum formula to produce cheese analogue with the highest protein content and yield was with the addition of 0.20% citric acid, 0.029% papain, and 20% maltodextrin. The cheese analogue produced from the optimum formula had moisture content of 61.590%, yield of 17.512%, total dissolved solids of 19.00°Brix, dissolved protein of 19.837%, acidity (pH) of 5.4, and fat of 6.976%. The sensory characteristics of cheese analogue spread from sweet corn extract are similar to those of cheese from cow s milk; i.e., it had a yellowish-white color, distinctive aroma of cheese, no sour taste, and soft texture and was easy to spread. Therefore, it was possible to explore the sweet corn as ingredient of spread cheese that has low fat content.

Author Listing： Nur Aini;V. Prihananto;Budi Sustriawan;Didik Romadhon;Riza N. Ramadhan

Volume： 2019

Pages： None

DOI： 10.1155/2019/8624835

Language： English

Journal： International Journal of Food Science

International Journal of Food Science

影响因子：3.1

是否综述期刊：否

是否OA：是

是否预警：不在预警名单内

发行时间：-

ISSN：2356-7015

发刊频率：-

收录数据库：ESCI/Scopus收录/DOAJ开放期刊

出版国家/地区：United Kingdom

出版社：Hindawi

期刊介绍

年发文量	85
国人发稿量	1
国人发文占比	1.64%
自引率	0.0%
平均录取率	-
平均审稿周期	11 Weeks
版面费	-
偏重研究方向	Agricultural and Biological Sciences-Food Science
期刊官网	https://www.hindawi.com/journals/ijfs
投稿链接	-

质量指标占比

研究类文章占比	OA被引用占比	撤稿占比	出版后修正文章占比
90.59%	100.00%	-	-

预警情况

时间	预警情况
2025年03月发布的2025版	不在预警名单中
2024年02月发布的2024版	不在预警名单中
2023年01月发布的2023版	不在预警名单中
2021年12月发布的2021版	不在预警名单中
2020年12月发布的2020版	不在预警名单中

JCR分区 WOS分区等级：Q2区

版本	按学科	分区
WOS期刊SCI分区（2021-2022年最新版）
	NUTRITION & DIETETICS	Q3
	FOOD SCIENCE & TECHNOLOGY	Q3

中科院分区

版本	大类学科	小类学科	Top期刊	综述期刊
暂无数据