Abstract
AbstractA range of three commercial starch ingredients (differing in amylose/ amylopectin ratios) were incorporated into a processed cheese formulation. The use of starch in the cheese system significantly increased the cook (final) viscosity of the cheese mixture compared to the control formulation. Starch containing high amounts of amylose produced hot cheese pastes with the highest final viscosity values. Processed cheese firmness was significantly increased with starch addition. Cheese products with high‐amylose starch recorded a five‐fold increase in firmness, whereas high amylopectin‐based starches yielded a two‐fold increase in firmness. No significant differences were observed in the adhesive and cohesive properties of the processed cheeses when starch was added to the formulation. The addition of starch to the cheese samples significantly reduced the degree of melt of the processed cheese samples compared to the control. The high‐amylose starch exhibited a minimum of a 26% reduction in the degree of melt compared to the control sample. The amount of cheese melt decreased with increased starch content.
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