Evaluation of the effect of sesame (Sesamum Indicum L.) protein isolates on the bromatological, textural, and microstructural properties of fresh cheese

Evaluation of the effect of sesame (Sesamum Indicum L.) protein isolates on the bromatological, textural, and microstructural properties of fresh cheese

In cheese making, protein loss during the draining stage and variation in textural characteristics during storage is a major problem, making vegetable proteins a viable alternative. This research focused on extracting sesame protein for use in producing fresh cheese. Different concentrations (0, 2,...

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Bibliographic Details
Main Authors: Diofanor Acevedo-Correa, Jhon Rodriguez-Meza, Carmen Molinares-Brito, Piedad Montero-Castillo, Hader Alcázar-Orozco
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Protein isolate
Sensory acceptability
Chewiness
Microstructure
Fresh cheese
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225000010
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