The Influence of Corn Zein and Natural Pigments on the Quality Characteristics of Cheese
In order to better improve the quality characteristics of cheese,the citric acid,zein,and three different types of natural pigments(carmine orange pigment,carotene,lycopene)are added during cheese processing.Then,the changes in L-value,a-value,and b-value of different cheese products are an-alyzed by a colorimeter,and the hardness,adhesiveness,chewiness,recovery and cohesion changes of dif-ferent cheese products are determined by a texture analyzer.The results show that there is no significant difference in color difference analysis between the cheese added with citric acid and the control group(p＞0.05),there are significant differences in color difference values between cheese products added with different pigment contents(p＜0.05),and L-value of the product decreases,while a-value and b-value in-creases.In the analysis of texture characteristics,compared with the control group,the addition of citric acid and pigment significantly reduces the hardness and chewiness of the product(p＜0.05),increases ad-hesiveness and recovery,and has little change in cohesion.However,the addition of corn protein powder increases all values except for a decrease in adhesiveness.
万方数据
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