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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(6): 1004-1013
DOI: https://doi.org/10.20546/ijcmas.2018.706.118


Effect of Moisture and Emulsifying Salt Concentration on Sensory Attributes of Reconstituted Dried Mozzarella Cheese Aspizza Topping
Arun Patel1*, H.G. Patel2, Ravi Prajapati1 and G. Gopikrishna1
1GN Patel College of Dairy Technology, SDAU, Dantiwada, India
2SMC College of Dairy Science, AAU, Anand, Gujarat, India
*Corresponding author
Abstract:

The present investigation was carried out to observe the effect of moisture and emulsifying salt concentration on sensory attributes of reconstituted dried mozzarella cheese as pizza topping. For this purpose, Mozzarella cheese having optimized composition is dried in vacuum tray dryer below 5% moisture content. Further, dried Mozzarella cheese samples were reconstituted with pasteurized water and added with tri-sodium citrate (TSC) in combination with di-sodium hydrogen orthophosphate (DSHP) emulsifying salt along with common salt at fixed rate. The dried Mozzarella cheese samples were reconstituted with five different levels of moisture 40, 45, 50, 55 and 60 per cent. Similarly, five different levels of emulsifying salt concentration 0, 0.5, 1.0, 1.5 and 2.0 per cent and examined for baking trials after applying them as Pizza topping. It was reported that, 60 per cent of moisture in the final blend is the best moisture level to be used as Pizza topping. On the other hand, the mixture of emulsifying salts at the rate of 1.5 per cent (w/w) yielded a reconstituted dried Mozzarella cheese having superior functional properties for use on pizza such as melt, stretch, flavour as well as chewiness and hence the rate was chosen over other salt levels studied.


Keywords: Mozzarella cheese, Tri-Sodium Citrate (TSC), Di-Sodium Hydrogen Orthophosphate (DSHP), Reconstitution, Mascarpone cheese, Pasta-filata cheese
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How to cite this article:

Arun Patel, H.G. Patel, Ravi Prajapati and Gopikrishna, G. 2018. Effect of Moisture and Emulsifying Salt Concentration on Sensory Attributes of Reconstituted Dried Mozzarella Cheese Aspizza Topping.Int.J.Curr.Microbiol.App.Sci. 7(6): 1004-1013. doi: https://doi.org/10.20546/ijcmas.2018.706.118