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Journal of Biotechnology and Phytochemistry| Volume: 2
October 25-26, 2018 | Frankfurt, Germany
Joint Event
Biotechnology & Medical Microbiology
World Congress on
3
rd
International Conference on
Food Science & Technology
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
werealsoprepared.Cheesesampleswereexaminedforphysical,
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 electronmicrograph revealed
that hydrocolloid added LFCs had smoother surfaces as
compared toCFFCandCLFC. Confocal laser scanningmicroscopy
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 were whiter 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