Comparative Effects of Native and Chemically Modified Corn and Rice Starches on the Rheological, Chemical, Color, and Sensory Properties of Cheddar Cheese Sauce

‪Ahmed Osama Emam‬‏; Neama Saeed Farrag

doi:10.24925/turjaf.v14i9.2612-2620.8429

Authors

‪Ahmed Osama Emam‬‏ Department of Food Science, Faculty of Agriculture, Ain Shams University, Cairo, 11311, Egypt https://orcid.org/0000-0002-4706-7953
Neama Saeed Farrag Department of Food Science, Faculty of Agriculture, Ain Shams University, Cairo, 11311, Egypt https://orcid.org/0000-0003-2110-1444

DOI:

https://doi.org/10.24925/turjaf.v14i9.2612-2620.8429

Keywords:

Cheddar cheese sauce , Starch modification, Rheology , Viscoelasticity , Sensory evaluation

Abstract

This study investigated the comparative effects of native and chemically modified corn and rice starches—specifically cross-linked, acetylated, and oxidized types—on the chemical composition, rheological behavior, viscoelasticity, color attributes, and sensory properties of Cheddar cheese sauces. The results demonstrated that cross-linked starches significantly enhanced viscosity, gel strength, and texture stability, outperforming other starch types. Acetylated starches provided a balanced improvement in functional properties while maintaining favorable sensory characteristics. Oxidized starches caused pronounced browning and altered rheological profiles but resulted in lower sensory acceptance. Native starches, particularly from rice, contributed to higher lightness and better sensory scores but showed reduced rheological performance compared to modified starches. These findings underscore the critical role of starch modification in optimizing the quality and consumer acceptability of cheese sauces. The insights gained offer valuable guidance for food technologists aiming to improve dairy-based sauce formulations for both industrial applications and consumer satisfaction.

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