Report

DETERMINING PHYSICOCHEMICAL PROPERTIES OF WHITE CHEESE SAUCE USING DIFFERENT TYPES OF HYDROCOLLOIDS AND STARCHES

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"Hydrocolloids are widely used in many food formulations to increase shelf life and quality
characteristics specifically the viscosity and texture of a product. Furthermore, measuring the
physicochemical properties of food is critical for design and quality control during food processing. In
this project, the physicochemical test covered pH and viscosity of several hydrocolloids and starch
prototypes used in white cheese sauce manufacturing. The scope of the project was to determine
the most suitable hydrocolloids and starch substitution based on the nearest value of pH and
viscosity of the control variable. As for the pH value, the acceptable range difference was about 0.2,
while for the viscosity measurement, the value must be 0. The instrument used for measuring the pH
was a pH meter while for the viscosity, it used Bostwick Viscosity Consistometer. This project only
used one formulation that was adapted from the company. The result concluded that all types of
hydrocolloids proven could substitute the reference product, whereas for the starch the suitable one
was starch 2.

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Availability

Detail Information

Series Title

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Call Number

EP FS003

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

physicochemical properties
Thickening Agent
Gelling Agent
Substitute
Starch
Hydrocolloids

Specific Detail Info

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Statement of Responsibility

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Other version/related

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