Use of Natural Thickener to Replace Commercial Thickeners in Cream Cheese

References

• Almanza-Rubio, J. L., Gutiérrez-Méndeza, N., Leal-Ramos, M. Y., Sepulveda, D., & Salmeron, I. (2016). Modification of the textural and rheological properties of cream cheese using thermosonicated milk. Journal of Food Engineering, 18, 223–230. doi:10.1016/j.jfoodeng.2015.08.002
   Google Scholar
• Amini, A. M., Razavi, S. M. A., & Zahedi, Y. (2015). The influence of different plasticisers and fatty acids on functional properties of basil seed gum edible film. International Journal of Food Science and Technology, 50(5), 1137–1143. doi:10.1111/ijfs.12765
   Web of Science ®Google Scholar
• AOAC (2016). The variables determined were fat content (Gerber method no. 2000.18), protein content (micro-Kjeldahl method for total nitrogen, no. 991.20, correction factor 6.38), ash content (gravimetric method no. 935.42) and moisture content (method no.20 990).
   Google Scholar
• AOAC - Association of Official Analytical Chemists. (2016). Official Methods of Analyses of the Association of Official Analytical Chemists, 16º ed. v.2. AOAC.
   Google Scholar
• Brighenti, M., Govindasamy-Lucey, S., Jaeggi, J. J., Johnson, M. E., & Lucey, J. A. (2018). Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheese. Journal of Dairy Science, 101(8), 6762–6775. doi:10.3168/jds.2018-14391
   PubMed Web of Science ®Google Scholar
• Calderόn, F., Chauveau-Duriot, B., Martin, B., Graulet, B., Doreau, M., & Noziére, P. (2007). Variations in carotenoids, vitamins A and E and color in cow’s plasma and milk during late pregnancy and the first three months of lactation. Journal of Dairy Science, 90(5), 2335–2346. doi:10.3168/jds.2006-630
   PubMed Web of Science ®Google Scholar
• Cipolat-Gotet, C., Cecchinato, A., Marchi, M., & Bittante, G. (2013). Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process. Journal of Dairy Science, 96(12), 7952–7965. doi:10.3168/jds.2012-6516.
   PubMed Web of Science ®Google Scholar
• Dechen, A. R., Carmello, Q. A. C., Monteiro, F. A., & Nogueirol, R. C. (2015). Role of magnesium in food production: An overview. Crop & Pasture Science, 66(12), 1213–1218. doi:10.1071/CP15094
   Web of Science ®Google Scholar
• Diamantino, V. R., Beraldo, F. A., Sunakozawa, T. N., & Penna, A. L. B. (2014). Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese. LWT - Food Science and Technology, 56(2), 356–362. doi:10.1016/j.lwt.2013.12.001
   Web of Science ®Google Scholar
• Farahmandfar, R., Asnaashari, M., Salahi, M. R., & Rad, T. K. (2017). Effects of basil seed gum, Cress seed gum and Quince seed gum on the physical, textural and rheological properties of whipped cream. International Journal of Biological Macromolecules, 98, 820–828. doi:10.1016/j.ijbiomac.2017.02.046
   PubMed Web of Science ®Google Scholar
• Felicio, T. L., Esmerino, E. A., Vidal, V. A. S., Cappato, L. P., Garcia, R. K. A., Cavalcanti, R. N., … Cruz, A. G. (2016). Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine. Food Chemistry, 196, 628–637. doi:10.1016/j.foodchem.2015.09.102.
   PubMed Web of Science ®Google Scholar
• Ghasempour, Z., Javanmard, N., Langroodi, A. M., Alizadeh-Sani, M., Ehsani, A., & Kia, E. M. (2020). Development of probiotic yogurt containing red beet extract and basil seed gum; techno-functional, microbial and sensorial characterization. Biocatalysis and Agricultural Biotechnology, 29, 101785. doi:10.1016/j.bcab.2020.101785
   Web of Science ®Google Scholar
• Hashemi, S. M. B., & Khaneghah, A. M. (2017). Characterization of novel basil-seed gum active edible films and coatings containing oregano essential oil. Progress in Organic Coatings, 110, 35–41. doi:10.1016/j.porgcoat.2017.04.041
   Web of Science ®Google Scholar
• Hosseini-Parvar, S. H., Matia-Merino, L., & Golding, M. (2015). Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese. Food Hydrocolloids, 43, 557–567. doi:10.1016/j.foodhyd.2014.07.015
   Web of Science ®Google Scholar
• Hussein, H., Awad, S., El-Sayed, I., & Ibrahim, A. (2020). Impact of chickpea as prebiotic, antioxidant and thickener agent of stirred bio-yoghurt. Annals of Agricultural Sciences, 65(1), 49–58. doi:10.1016/j.aoas.2020.03.001
   Web of Science ®Google Scholar
• Hydamaka, A. W., Wilbey, R. A., Lewis, M. J., & Kuo, A. W. (2001). Manufacture of heat and acid coagulated cheese from ultrafiltered milk retentates. Food Research International, 34(2–3), 197–205. doi:10.1016/S0963-9969(00)00152-6
   Web of Science ®Google Scholar
• Imam, H., Lian, S., Kasimu, R., Rakhmanberdyeva, R., & Aisa, H. (2012). Extraction of an antidiabetic polysaccharide from seeds of Ocimum basilicum and determination of the monosaccharide composition by precolumn high-efficiency capillary electrophoresisa. Chemistry of Natural Compounds, 48(4) 8, 653–654. 10.1007/s10600-012-0336-8.
   Web of Science ®Google Scholar
• Janhoj, T., Frost, M. B., Prinz, J., & Ipsen, R. (2009). Sensory and instrumental characterization of low-fat and non-fat cream cheese. International Journal of Food Properties, 12(1), 211–227. doi:10.1080/10942910802252007
   Web of Science ®Google Scholar
• Jeon, S., Lee, S. J., Ganesan, P., & Kwak, H. S. (2012). Comparative study of flavor, texture and sensory in cream cheese and cholesterol-removed cream cheese. Food Science and Biotechnology, 21(1), 159–165. doi:10.1007/s10068-012-0020-6
   Web of Science ®Google Scholar
• Karimi, N., & Kenari, R. E. (2016). Functionality of coatings with salep and basil seed gum for deep fried potatos trips. Journal of the American Oil Chemists’ Society, 93(2), 243–250. doi:10.1007/s11746-015-2762-9
   Web of Science ®Google Scholar
• Khanal, B. K. S., Bhandari, B., Prakash, S., Liu, D., Zhou, P., & Bansal, N. (2018). Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate. Food Hydrocolloids, 83, 97–108. doi:10.1016/j.foodhyd.2018.03.015
   Web of Science ®Google Scholar
• Konuklar, G., Inglett, G. E., Warner, K., & Carriere, C. J. (2004). Use of a beta-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheeses: Textural properties by instrumental methods and sensory panels. Food Hydrocolloids, 18(4), 535–545. doi:10.1016/j.foodhyd.2003.08.010
   Web of Science ®Google Scholar
• Kosikowski, F. V., & Mistry, V. V. (1997). Baker’s Neufchatel, Cream, Quark and Ymer. In F. V. Westport & L. L. C. Kosikowski (Eds.), Cheese and fermented milk foods: Procedures and analysis (pp. 42–54). Westport, CT: Virginia Limited Liability Company.
   Google Scholar
• Londoño-Zapata, A. F., Durango-Zuleta, M. M., Sepúlveda-Valencia, J. U., & Herrera, C. X. M. (2017). Characterization of latic acid bacterial communities associated with a traditional Colombian cheese: Double cream cheese. LWT - Food Science and Technology, 82(1), 39–48. doi:10.1016/j.lwt.2017.03.058
   Google Scholar
• Lucey, J. A. (2011). Acid- and acid/heat coagulated cheese. In J. W. Fuquay, P. F. Fox, & P. L. H. Mcsweeney (Eds.), Encyclopedia of dairy sciences. (Vol. 1, 2nd ed). Cambridge, MA: Academic Press. 698–705
   Google Scholar
• Monteiro, R. R., Tavares, D. Q., Kindstedt, O. S., & Gigante, M. L. (2009). Effect of pH on microstructure and characteristics of cream cheese. Journal of Food Science, 74(2), 112–117. doi:10.1111/j.1750-3841.2008.01037.x
   Web of Science ®Google Scholar
• Mousavi, S. M. R., Rafe, A., & Yeganehzad, S. (2020). Structure-rheology relationships of composite gels: Alginate and Basil seed gum/guar gum. Carbohydrate Polymers, 232, 115809. doi:10.1016/j.carbpol.2019.115809
   PubMed Web of Science ®Google Scholar
• Naji-Tabasi, S., & Razavi, S. M. A. (2017). Functional properties and applications of basil seed gum: An overview. Food Hydrocolloids, 73, 313–325. doi:10.1016/j.foodhyd.2017.07.007
   Web of Science ®Google Scholar
• Nazir, S., Wani, I. A., & Masoodi, F. A. (2017). Extraction optimization of mucilage from Basil (Ocimum basilicum L.) seeds using response surface methodology. Journal of Advanced Research, 8(3), 235–244. doi:10.1016/j.jare.2017.01.003
   PubMed Web of Science ®Google Scholar
• Neri-Numa, I. A., Arruda, H. S., Geraldi, M. V., Maróstica Júnior, M. R., & Pastore, G. M. (2020). Natural prebiotic carbohydrates, carotenoids and flavonoids as ingredients in food systems. Current Opinion in Food Science, 33, 98–107. doi:10.1016/j.cofs.2020.03.004
   Web of Science ®Google Scholar
• Ningtyas, D. W., Bhandari, B., Bansal, N., & Prakash, S. (2017). A tribological analysis of cream cheeses manufactured with different fat content. International Dairy Journal, 73, 155–165. doi:10.1016/j.idairyj.2017.06.005
   Google Scholar
• Ningtyas, D. W., Bhandari, B., Bansal, N., & Prakash, S. (2019). The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage. Food Control, 100, 8–16. doi:10.1016/j.foodcont.2018.12.048
   Web of Science ®Google Scholar
• Perveen, K., Alabdulkarim, B., & Arzoo, S. (2011). Effect of temperature on shelf life, chemical and microbial properties of cream cheese. African Journal of Biotechnology, 10, 16929–16936. doi:10.5897/AJB11.1695
   Google Scholar
• Petrovié, J., Glamočlija, J., Stojković, D., Ćirić, A., Barros, L., Ferreira, I. C., & Soković, M. (2015). Nutritional value, chemical composition, antioxidant activity and enrichment of cream cheese with chestnut mushroom Agrocybea egerita (Brig.) Sing. Journal of Food Science and Technology, 52(10), 6711–6718. doi:10.1007/s13197-015-1783-6.
   PubMed Web of Science ®Google Scholar
• Razavi, S. M. A. (2012). Dinamic viscoelastic study on the gelation of basil seed gum. International Journal of Food Science & Technology, 48, 556–563. doi:10.1111/j.1365-2621.2012.03221.x
   Web of Science ®Google Scholar
• Salehi, F., & Kashaninejad, M. (2017). Effect of drying methods on textural and rheological properties of basil seed gum. International Food Research Journal, 24(5), 2090–2096. doi:10.1007/s13197-015-1849-5
   Web of Science ®Google Scholar
• Sant’ana, M. A. S., Bezerril, F. F., Madruga, M. S., Batista, A. S. M., Magnani, M., Souza, E. L., & Queiroga, R. C. R. E. (2013). Nutritional and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of both. Journal of Dairy Science, 96(12), 7442–7453. doi:10.3168/jds.2013-6915
   PubMed Web of Science ®Google Scholar
• Santini, M. S. S., Koga, E. C., Aragon, D. C., Santana, E. H., Costa, M. R., Costa, G. N., & Aragon-Alegro, L. C. (2012). Dried tomato-flavored probiotic cream cheese with Lactobacillus paracasei. Journal of Food Science, 77(11), 604–608. doi:10.1111/j.1750-3841.2012.02931.x.
   Web of Science ®Google Scholar
• Silva, T. L. T., Souza, V. R., Pinheiro, A. C. M., Nunes, C. A., & Freire, T. V. M. (2017). Equivalence salting and temporal dominance of sensations analysis for different sodium chloride substitutes in cream cheese. International Journal of Dairy Technology, 67(1), 31–38. doi:10.1111/1471-0307.12100
   Google Scholar
• Solowiej, B., Cheung, I. W. Y., & Li-Chan, E. C. Y. (2014). Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins. International Dairy Journal, 37(2), 87–94. doi:10.1016/j.idairyj.2014.03.003
   Web of Science ®Google Scholar
• Yang, Q., Wang, Y. R., Li-Sha, Y. J., & Chen, H. Q. (2021). Physicochemical, structural and gelation properties of arachin-basil seed gum composite gels: Effects of salt types and concentrations. Food Hydrocolloids, 113, 106545. doi:10.1016/j.foodhyd.2020.106545
   Web of Science ®Google Scholar
• Zameni, A., Kashaninejad, M., Aalami, M., & Salehi, F. (2015). Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum. Journal of Food Science and Technology, 52(9), 5914–5921. doi:10.1007/s13197-014-1679-x
   PubMed Web of Science ®Google Scholar