Research Article

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)14.15c16146.07a0.396a799.27b0.400a
2.5%17.03b1753.37b0.238b897.92a0.208b
5%18.90a1777.63b0.222c918.42a0.189c
value<0.0001<0.0001<0.00010.0015<0.0001
Starch source (SS)
Corn starch16.62a6608.22a0.253c900.89a0.241c
Potato starch16.65a6561.99ab0.291b875.93a0.266b
Rice starch16.82a6506.86b0.313a838.79a0.291a
value0.69620.0536<0.00010.1671<0.0001
Starch form (SF)
Native starch15.67b6589.55a0.259b893.54a0.227b
Pregelatinized starch17.72a6528.49a0.312a850.20a0.305a
value<0.00010.0714<0.00010.1082<0.0001
SS × SL
Corn starch × 2.5%17.051827.490.192940.910.171
Corn starch × 5%18.651851.090.170962.470.150
Potato starch × 2.5%16.531758.480.241903.970.207
Potato starch × 5%19.261781.420.235924.540.191
Rice starch × 2.5%17.511674.130.282848.840.245
Rice starch × 5%18.791700.380.261868.230.226
value0.18880.5366<0.00010.7570<0.0001
SF × SL
Native starch × 2.5%15.501799.030.199930.840.175
Native starch × 5%17.351823.550.183950.510.160
Pregelatinized starch × 2.5%18.571707.700.278864.990.240
Pregelatinized starch × 5%20.451731.710.262886.320.218
value<0.00010.4306<0.00010.5136<0.0001
SF × SS
Native × corn starch15.606642.080.226918.160.195
Native × potato starch15.606593.710.264902.650.235
Native × rice starch15.816532.860.287859.800.251
Pregelatinized × corn starch17.646574.350.279883.610.287
Pregelatinized × potato starch17.696530.270.317849.210.297
Pregelatinized × rice starch17.836480.860.339817.760.330
value0.99000.97981.00000.95750.0004

Values with different letters (a-c) within the same column are significantly different at .