Keywords
light processed cheese
acceptance
degreased dry extract
How to Cite
Abstract
The present study evaluated the effect of fat and moisture on the texture and acceptance of light processed cheese supplemented with whey protein concentrate. Concentrations of fat, moisture, protein, carbohydrates, ash and degreased dry extract (DDE) were determined. The formulations were evaluated instrumentally by texture profile analysis, and sensory acceptability was assessed by 100 consumers. Results were evaluated by analysis of variance, regression models fitting and internal preference mapping. The first grade linear regression model showed the best suitability to the data at 10% of probability. Fat and moisture constituents contributed inversely to the intensity of texture characteristics. Cheesecurds made from different combinations of fat and moisture, with DDE of approximately 19.30%, showed intermediate texture intensities, which were mostly accepted by consumers. These findings indicate that balance in DDE optimizes sensory acceptability. This study demonstrates that fat reduction in cheesecurd should be combined with increased moisture contents, and this procedure enables the industries to offer a diversity of products which meet consumer expectations and also at a lower production cost.References
1. Munck AV, Campos WA. Requeijão: um produto brasileiro. Inf Agropec. 1998;10:35-8.
2. Romeih EA, Michaelidou A, Biliaderis CG, Zerfiridis GK. Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes. Int Dairy J. 2002;12:525-40.
3. Floury J, Camier B, Rousseau F, Lopez C, Tissier J, Famelart M. Reducing salt level in food: Part 1. Factors affecting the manufacture of model cheese systems and their structure–texture relationships.Food Sci Technol – LWT. 2009;42:1611-20.
4. Sheehan JJ, Guinee TP. Effect of pH and calcium level on the biochemical, textural and functional properties of reduced-fat Mozzarella cheese. Int Dairy J. 2004;14:161-72.
5. Perry DB, McMahon DJ, Oberg CJ. Manufacture of low fat Mozzarella cheese using exopolysaccharide-producing starter cultures. J Dairy Sci. 1998;81:563-6.
6. Rudan MA, Barbano DM, Yun J J, Kindstedt PS. Effect of fat reduction on chemical composition, proteolysis, functionality, and yield of Mozzarella cheese. J Dairy Sci. 1999;82:661-72.
7. Poudaval VS, Mistry VV. Manufacture of reduced-fat Mozzarella cheese using ultrafiltered sweet buttermilk and homogenized cream. J Dairy Sci. 1999;82:1-9.
8. Metzger LE, Barbano DM, Kindstedt PS, Guo MR. Effect of milk preacidification on low fat Mozzarella cheese: ll. Chemical and functional properties during storage. J Dairy Sci. 2001;84:1348-56.
9. Drake MA, Swanson B G. Reduced and low fat cheese technology: a review. Trends Food Sci Tech. 1995;6:336-69.
10. Zalazar CA, Zalazar CS, Bernal S, Bertol N, Bevilacqua A, Zaritzky N. Effect of moisture level and fat replacer on physicochemical, rheological and sensory properties of low fat soft cheeses. Int Dairy J. 2002:12:45-50.
11. Noronha N, O’Riordan ED, O’Sullivan M. Replacement of fat with functional fibre in imitation cheese. Int Dairy J. 2007;17:1073-82.
12. Koca N, Metin M. Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. Int Dairy J. 2004;14:365-73.
13. Ferreira CV, Ohata SM, Viotto WH, Cunha RL. Influência da adição de concentrado proteico de leite na qualidade do requeijão cremoso. Rev Ind Latic. 2000;28:64-7.
14. Alves LL, Silva LP. Substituição parcial da gordura do requeijão por gel de linhaça. Simpósio Latino-Americano de Ciência de Alimentos, 6º, Campinas. Anais.... Campinas, 2005 (CD-ROM).
15. Anon. The principles of fat replacements. Dairy Ind Int. 1994;2:37.
16. Soares FM, Fonseca LM, Martins RT, Machado EC, Pereira Jr. FN, Fonseca CSP. Influência do concentrado proteico de soro na composição do requeijão em barra com teor reduzido de gordura.Arq Bras Med Vet Zoo. 2002;54:1-7.
17. Sgarbieri VC. Propriedades fisiológicas-funcionais das proteínas do soro de leite.Rev Nutr. 2004;17:397-409.
18. Metzger LE, Mistry VV. A new approach using homogenization of cream in the manufacture of reduced fat cheddar cheese. J Dairy Sci. 1995;78:1883-95.
19. Olson NF, Price WV. Composition and bacterial growth as factors affecting the body of pasteurized process cheese spread. J Dairy Sci. 1961;44:1394-404.
20. Brasil. Vigilância Sanitária, Ministério da Saúde (ANVISA). Portaria n. 27, de 13 de janeiro de 1998. Regulamento Técnico de Informação Nutricional Complementar. Diário Oficial da União. Brasília; 1998.
21. Alves RMV, Van Dender AGF, Jaime SBM, Moreno I, Pereira BC. Effect of light and packages on stability of spreadable processed cheese. Int Dairy J. 2007;17:365-73.
22. Instituto Adolfo Lutz. Métodos físico-químicos para análise de alimentos: normas analíticas do Instituto Adolfo Lutz. 4. ed. Brasília: ANVISA; 2005.
23. Costa EGF. Desenvolvimento de uma bebida à base de proteína de soja, enriquecida com vitaminas A e D. [dissertação de mestrado]. Viçosa (MG): Universidade Federal de Viçosa; 2003.
24. United States Departament of Agriculture. Composition of Foods. Washington: USDA; 1963.
25. Bourne MC. Food Texture and viscosity: concept and measurement. 2. ed. Elsevier Science & Technology Books; 2002.
26. Pons M, Fiszman SM. Instrumental texture profile analysis with particular reference to gelled systems. J Texture Stud. 1996;27:597-624.
27. Rapacci M, Campos SDS, Van Dender AGF. Requeijão cremoso: avaliação do perfil de textura. Rev Ind Latic. 1998;3:64-9.
28. Gallina DA, Van Dender AGF, Yotsuyanagi K, Rodrigues de Sá PBZ. Influence of storage temperature on the texture profile and colour characteristics of UHT requeijão cremoso.Braz J Food Technol. 2008;11:169-74.
29. Meilgaard MC, Civille GV, Carr BT. Sensory evaluation techniques. 4. ed. Boca Raton: CRC Press; 2006.
30. Minim VPR. Análise sensorial: estudo com consumidores. 2. ed. Viçosa: Editora da Universidade Federal de Viçosa; 2010.
31. Cunha CR, Viotto WH, Viotto, LA. Use of low concentration factor ultrafiltration retentates in reduced fat ‘‘Minas Frescal’’ cheese manufacture: effect on composition, proteolysis, viscoelastic properties and sensory acceptance. Int Dairy J. 2006;16:215-24.
32. Fox PF, Guinee TP, Cogan TM, McSweeney PLH. Cheese rheology and texture. Fundamentals of cheese science. Gaithersburg: Aspen Publishers; 2000.
33. Brasil. Ministério da Agricultura, Pecuária e Abastecimento (Mapa). Portaria n. 359, de 4 de setembro de 1997. Regulamento Técnico para Fixação de Identidade e Qualidade de Requeijão ou Requesón. Brasília; 1997.
34. Baroni AF, Freitas IC, Cunha RL, Hubinger MD, Menegalli FC. Caracterização reológica de requeijão cremoso tradicional e com teor reduzido de gordura: viscosidade extensional e em cisalhamento. Braz J Food Technol. 1999;2:21-9.
35. Bosi MG. Desenvolvimento de processo de fabricação de requeijão light e de requeijão sem adição de gordura com fibra alimentar. [tese de doutorado]. Campinas (SP): Universidade Estadual de Campinas; 2008.
36. Gomes RG, Penna AB. Caracterização de requeijão cremoso potencialmente prebiótico pela adição de inulina e proteína de soja. Bol CEPPA. 2010;28:289-302.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright (c) 2012 Instituto Adolfo Lutz Journal