title: Quality of casein based Mozzarella cheese analogue as affected by stabilizer blends.
abstract: Suitability of xanthan gum (XG)-locust bean gum (LBG), carrageenan (CAR)-LBG, and XG-CAR in 1:1 proportion at 0.42% in the formulation was assessed in the manufacture of Mozzarella cheese analogue. The stabilizer blends did not significantly influence the composition, texture profile, organoleptic, baking qualities and pizza-related characteristics of cheese analogues. Considering the influence of stabilizer blend on the sensory quality of analogue and sensory rating of pizza pie, XG-LBG blend (1:1) was preferred over XG-CAR and CAR-LBG.
authors.affiliation: Department of Dairy Technology, SMC College of Dairy Technology, Anand Agricultural University, Anand, 388 110 India.
authors.forename: A H
authors.initials: AH
authors.lastname: Jana
authors.forename: H G
authors.initials: HG
authors.lastname: Patel
authors.forename: Pinto
authors.initials: P
authors.lastname: Suneeta
authors.forename: J P
authors.initials: JP
authors.lastname: Prajapati
keywords: Carrageenan; Locust bean gum; Mozzarella cheese analogue; Xanthan gum