HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Gammariello, D. Articles by Del Nobile, M. A. Search for Related Content PubMed Articles by Gammariello, D. Articles by Del Nobile, M. A.

Effect of Chitosan on the Rheological and Sensorial Characteristics of Apulia Spreadable Cheese

D. Gammariello^*, S. Chillo^*, M. Mastromatteo, S. Di Giulio, M. Attanasio^* and M. A. Del Nobile^*,,1

^* Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità,
Department of Production Science, Engineering, Mechanics, Economics in Agriculture and Livestock Systems, and
Department of Food Science, University of Foggia, via Napoli, 25-71100 Foggia, Italy

¹ Corresponding author: ma.delnobile{at}unifg.it

The effect of chitosan on the rheological and sensorial properties of Apulia spreadable cheese during storage time was evaluated. The investigated spreadable cheese samples were stored at 4°C. Storage modulus (G'), loss modulus (G''), tan, and the overall sensorial quality of the spreadable cheese were monitored for 24 d. Moreover, moisture content, pH, color, and lactic acid bacteria during storage time were evaluated. Results indicate that statistically significant differences in G', G'', and tan values and in the sensorial scores exist between the control sample and the spreadable cheese samples with chitosan. In particular, chitosan improved the rheological and sensorial properties of the spreadable cheese, particularly its softness. Moreover, its addition influenced the physicochemical properties of the investigated spreadable cheese during storage time, without affecting the dairy microflora.

Key Words: spreadable cheese • chitosan • rheological property • sensorial characteristic