The objective of this study was to manufacture an imitation cheese that expands to a crispy product when heated in a microwave oven. Imitation cheese (∼18% w/w protein and 60% w/w moisture content) was formulated with ...

The effects of storage time prior to microwave heating on expansion of imitation cheese containing functional fibre was studied. Cheese was formulated to contain 60% moisture and 17.3% w/w resistant starch. Cheese samples ...