National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present investigation was carried out to observe the effect of moisture and emulsifying salt concentration on sensory attributes of reconstituted dried mozzarella cheese as pizza topping. For this purpose, Mozzarella cheese having optimized composition is dried in vacuum tray dryer below 5% moisture content. Further, dried Mozzarella cheese samples were reconstituted with pasteurized water and added with tri-sodium citrate (TSC) in combination with di-sodium hydrogen orthophosphate (DSHP) emulsifying salt along with common salt at fixed rate. The dried Mozzarella cheese samples were reconstituted with five different levels of moisture 40, 45, 50, 55 and 60 per cent. Similarly, five different levels of emulsifying salt concentration 0, 0.5, 1.0, 1.5 and 2.0 per cent and examined for baking trials after applying them as Pizza topping. It was reported that, 60 per cent of moisture in the final blend is the best moisture level to be used as Pizza topping. On the other hand, the mixture of emulsifying salts at the rate of 1.5 per cent (w/w) yielded a reconstituted dried Mozzarella cheese having superior functional properties for use on pizza such as melt, stretch, flavour as well as chewiness and hence the rate was chosen over other salt levels studied.
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