Rheological and Sensorial Characteristics of the Reformed Ras Cheese Made Using Cheese Trims and Different Starches

Table 4

Ls means values for starch level (SL), starch source (SS), starch form (SF), SL × SS, SL × SF, and SS × SF on the values at 0.628, 6.268, 31.416, and 314.16 rad/s of the reformed Ras cheese.

Source of variation
	0.63 rad/s	6.27 rad/s	31.42 rad/s	14.16 rad/s
Starch level (SL)
0% (control)	0.571^a	0.487^a	0.425^a	0.396^a
2.5%	0.556^b	0.465^b	0.406^b	0.356^b
5%	0.552^b	0.446^c	0.403^b	0.347^b
value	0.0249	<0.0001	0.0046	<0.0001
Starch source (SS)
Corn starch	0.561^a	0.466^a	0.411^a	0.367^a
Potato starch	0.558^a	0.466^a	0.410^a	0.367^a
Rice starch	0.561^a	0.465^a	0.411^a	0.365^a
value	0.8471	0.9950	0.9798	0.9310
Starch form (SF)
Native starch	0.537^b	0.460^b	0.407^a	0.351^b
Pregelatinized starch	0.583^a	0.472^a	0.415^a	0.381^a
value	<0.0001	0.0340	0.1296	<0.0001
SS × SL
Corn starch × 2.5%	0.557	0.465	0.407	0.356
Corn starch × 5%	0.556	0.447	0.403	0.350
Potato starch × 2.5%	0.557	0.466	0.405	0.358
Potato starch × 5%	0.546	0.445	0.401	0.347
Rice starch × 2.5%	0.556	0.464	0.405	0.355
Rice starch × 5%	0.556	0.446	0.405	0.344
value	0.9471	0.9997	0.9993	0.9953
SF × SL
Native starch × 2.5%	0.531	0.456	0.400	0.334
Native starch × 5%	0.510	0.437	0.396	0.325
Pregelatinized starch × 2.5%	0.582	0.474	0.412	0.378
Pregelatinized starch × 5%	0.595	0.455	0.410	0.369
value	<0.0001	0.3086	0.5506	0.0022
SF × SS
Native × corn starch	0.537	0.460	0.407	0.352
Native × potato starch	0.537	0.460	0.406	0.352
Native × rice starch	0.5373	0.459	0.407	0.350
Pregelatinized × corn starch	0.585	0.472	0.416	0.382
Pregelatinized × potato starch	0.578	0.472	0.415	0.381
Pregelatinized × rice starch	0.585	0.471	0.416	0.352
value	0.8183	1.0000	0.9996	1.0000

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