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Journal of Food Science and Nutrition | Volume 2
December 09-10, 2019 | Dubai, UAE
Nutrition, Food Science and Technology
8
th
International Conference on
J Food Sci Nutr, Volume:2
Effect of hydrocolloid addition on properties of low-fat cheddar cheese
B.K. Sharma Khanal
The University of Queensland, Australia
R
eduction in fat in low fat cheese (LFC) causes an adverse
effect on the characteristics, such as texture, flavour,
functional and sensory properties of cheese. Hence, fat
replacers have been used improve the characteristics of LFC.
Hydrocolloid was used as a fat replacer due to its ability to
form gel particles in milk in situ in the presence of calcium
ions.
Four levels of hydrocolloid were added to LFC: 0.12 (LFCH1),
0.17 (LFCH2), 0.18 (LFCH3) and 0.23% (w/w) (LFCH4), with
up to 92% fat reduction; and control full fat cheese (CFFC)
and control LFC were also prepared. Cheese samples were
examined for physical, chemical and biochemical properties.
The yield of the cheeses (P<0.05) was directly proportional to
the fat and hydrocolloid level in milk, whereas the moisture
and total protein were inversely proportional to the fat
content (P<0.05). The results of primary proteolysis (except
pH 4.6 soluble nitrogen) showed that hydrocolloid added
LFCs demonstrated higher level of proteolysis compared to
CLFC and CFFC, whereas arginine was found in highest level
in hydrocolloid added LFCs. Volatile compounds were also
varied with cheese treatment. TPA illustrated a significant
improvement in texture of hydrocolloid added LFC (P<0.05)
compared to CLFC. The textural attributes of LFCH1 ripened
for 30 days were comparable to CFFC ripened for 60 days
and beyond. Scanning electron micrograph revealed that
hydrocolloid added LFCs had smoother surfaces as compared
to CFFC and CLFC. Confocal laser scanning microscopy
suggested significant (P<0.05) increase in fat globules’ size,
area and volume in CFFC as compared to LFCs during ripening.
Hunter L, a and b values for hydrocolloid added LFCs indicated
that they werewhiter than CLFC and less yellowish than CFFC.
Addition of hydrocolloid significantly improved the textural
and microstructural properties of LFCs, affirming its potential
as a promising fat replacer.
e
:
bal.sharmakhanal@uq.net.au