Physicochemical and Rheological Properties of Palm-milk Cheese Analog Using Starches from Different Malaysian Rice Cultivars

Authors

  • Xin Yee Joh Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Aliah Zannierah Mohsin Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Anis Asyila Marzlan Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Anis Shobirin Meor Hussin Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Radhiah Shukri Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Zulkarami Berahim Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Muhamad Hafiz Abd Rahim Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Rashidah Sukor Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.

DOI:

https://doi.org/10.54987/jobimb.v12iSP1.946

Keywords:

Malaysian rice varieties, Medium-amylose starch, Plant milk cheese analog, Palm milk, physicochemical analyses

Abstract

The development of new rice varieties in Malaysia (NMR and Putra 2) has presented the need to characterize their techno-functional properties in food production. Starch, a main component of rice, has been applied in developing plant-based cheese analogs to mimic the textural characteristics of conventional dairy cheese. This study aimed to determine the effect of different types of starch on the physicochemical, textural, and thermal properties of palm milk cheese analog (PMCA). A total of 4 samples were produced with 0% starch as negative control (Sample A), 2% Putra 2 rice starch (B), 2% NMR rice starch (C), and 2% corn starch as positive control (D). The samples were subjected to physicochemical analyses of water activity, pH, titratable acidity, colour. Results indicated that PMCA showed greater storage moduli than the loss moduli representing dense interlinked weak gels supported by a less compact structure, and a rough surface was observed in the microstructure of samples with starch. In conclusion, the incorporation of different types of starches had a significant effect on the rheological properties of the PMCAs while having no significant differences on their physicochemical properties.

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Published

31.07.2024

How to Cite

Joh, X. Y., Mohsin, A. Z. ., Marzlan, A. A. ., Hussin, A. S. M. ., Shukri, R., Berahim, Z. ., Rahim, M. H. A., & Sukor, R. (2024). Physicochemical and Rheological Properties of Palm-milk Cheese Analog Using Starches from Different Malaysian Rice Cultivars. Journal of Biochemistry, Microbiology and Biotechnology, 12(SP1), 69–71. https://doi.org/10.54987/jobimb.v12iSP1.946

Issue

Vol. 12 No. SP1 (2024): Special issue- Food Biochemistry, Microbiology and Biotechnology, FoSTUC 2024

Section

Articles

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