Palm-based oils as milk fat alternatives in Mozzarella cheese analogue

N.H. Ismail; M. Mat Yusuff; N. A. Mohd Hassim; M. H. Saw; H. Wazir; T.K. Tang; S. Kanagaratnam

doi:10.3989/gya.1193231.2080

Autores/as

N.H. Ismail Malaysian Palm Oil Board, No. 6, Persiaran Institusi https://orcid.org/0000-0003-3465-3248
M. Mat Yusuff Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia https://orcid.org/0000-0002-0060-7967
N. A. Mohd Hassim Malaysian Palm Oil Board, No. 6, Persiaran Institusi https://orcid.org/0000-0003-2056-5802
M. H. Saw Malaysian Palm Oil Board, No. 6, Persiaran Institusi https://orcid.org/0000-0001-5329-8910
H. Wazir Malaysian Palm Oil Board, No. 6, Persiaran Institusi https://orcid.org/0000-0002-2078-1612
T.K. Tang Malaysian Palm Oil Board, No. 6, Persiaran Institusi https://orcid.org/0000-0003-1118-7088
S. Kanagaratnam Malaysian Palm Oil Board, No. 6, Persiaran Institusi https://orcid.org/0000-0002-8731-5421

DOI:

https://doi.org/10.3989/gya.1193231.2080

Palabras clave:

Fusibilidad, Aceite de palma, Sensorial, Elasticidad

Resumen

Esta investigación destacó las propiedades notables de un sucedaneo de queso Mozzarella compuesto de aceite de palma (PO) y oleína de palma (POo) como alternativas a la grasa láctea. El objetivo fue estudiar las propiedades del sucedáneo de queso Mozzarella a base de palma (P-MCA) en comparación con un sucedaneo de queso Mozzarella sin grasa (FF-MCA) y una muestra comercial de sucedáneo de queso Mozzarella (C-MC) que contiene un 68% a base de palma. Se analizaron muestras de queso Mozzarella, sus propiedades composicionales, color, propiedades funcionales (elasticidad y capacidad de fundido) y evaluación sensorial. La plasticidad y capacidad de fundido tanto del P-MCA como del FF-MCA fueron deseables y significativamente (p<0.05) más altas que las del C-MC. Además, el P-MCA obtuvo la puntuación de aceptación significativamente más alta (p<0.05) para todos los atributos sensoriales tanto en su forma cruda como en cobertura de pizza. En conclusión, el P-MCA mostró un rendimiento superior en términos de funcionalidad y aceptación sensorial.

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