Fig. 2.
Rheological properties of cheese blends over 3 h at 37oC. Cheese blends included dairy-based fresh cheese (control) and hybrid cheese analogues made with added 3.5%, 5% and 7.5% SYF flour (20% spent yeast and 80% soybean flours), with rennet (SYR) and without (SY), and 3.5%, 5% and 7.5% MRF flour (20% malt rootlets and 80% soybean flours), with rennet (MRR) and without (MR). Storage modulus G′ of spent yeast (A) and malt rootlets (B) blends was acquired using TRIOS software at 0.1 Hz frequency and 10% strain using a Discovery Hybrid Rheometer HR-2. Data are means of each blend, analyzed in triplicate.