Rheological and Sensorial Characteristics of the Reformed Ras Cheese Made Using Cheese Trims and Different Starches
Table 3
Ls means values for starch level (SL), starch source (SS), starch form (SF), SL × SS, SL × SF, and SS × SF on the power law model coefficients of the reformed Ras cheese.
Source of variation
(%)
(Pa.sn)
(Pa.sn)
Starch level (SL)
0% (control)
14.15c
16146.07a
0.396a
799.27b
0.400a
2.5%
17.03b
1753.37b
0.238b
897.92a
0.208b
5%
18.90a
1777.63b
0.222c
918.42a
0.189c
value
<0.0001
<0.0001
<0.0001
0.0015
<0.0001
Starch source (SS)
Corn starch
16.62a
6608.22a
0.253c
900.89a
0.241c
Potato starch
16.65a
6561.99ab
0.291b
875.93a
0.266b
Rice starch
16.82a
6506.86b
0.313a
838.79a
0.291a
value
0.6962
0.0536
<0.0001
0.1671
<0.0001
Starch form (SF)
Native starch
15.67b
6589.55a
0.259b
893.54a
0.227b
Pregelatinized starch
17.72a
6528.49a
0.312a
850.20a
0.305a
value
<0.0001
0.0714
<0.0001
0.1082
<0.0001
SS × SL
Corn starch × 2.5%
17.05
1827.49
0.192
940.91
0.171
Corn starch × 5%
18.65
1851.09
0.170
962.47
0.150
Potato starch × 2.5%
16.53
1758.48
0.241
903.97
0.207
Potato starch × 5%
19.26
1781.42
0.235
924.54
0.191
Rice starch × 2.5%
17.51
1674.13
0.282
848.84
0.245
Rice starch × 5%
18.79
1700.38
0.261
868.23
0.226
value
0.1888
0.5366
<0.0001
0.7570
<0.0001
SF × SL
Native starch × 2.5%
15.50
1799.03
0.199
930.84
0.175
Native starch × 5%
17.35
1823.55
0.183
950.51
0.160
Pregelatinized starch × 2.5%
18.57
1707.70
0.278
864.99
0.240
Pregelatinized starch × 5%
20.45
1731.71
0.262
886.32
0.218
value
<0.0001
0.4306
<0.0001
0.5136
<0.0001
SF × SS
Native × corn starch
15.60
6642.08
0.226
918.16
0.195
Native × potato starch
15.60
6593.71
0.264
902.65
0.235
Native × rice starch
15.81
6532.86
0.287
859.80
0.251
Pregelatinized × corn starch
17.64
6574.35
0.279
883.61
0.287
Pregelatinized × potato starch
17.69
6530.27
0.317
849.21
0.297
Pregelatinized × rice starch
17.83
6480.86
0.339
817.76
0.330
value
0.9900
0.9798
1.0000
0.9575
0.0004
Values with different letters (a-c) within the same column are significantly different at .