Abd EI-Khair,, A. (2003). RHEOLOGICAL AND SENSORY CHARACTERISTICS OF HALF- FAT CREAM CHEESE MADE WITH CARBOHYDRATE BASED FAT REPLACERS. Journal of Food and Dairy Sciences, 28(8), 6257-6270. doi: 10.21608/jfds.2003.245085
A. A. Abd EI-Khair,. "RHEOLOGICAL AND SENSORY CHARACTERISTICS OF HALF- FAT CREAM CHEESE MADE WITH CARBOHYDRATE BASED FAT REPLACERS". Journal of Food and Dairy Sciences, 28, 8, 2003, 6257-6270. doi: 10.21608/jfds.2003.245085
Abd EI-Khair,, A. (2003). 'RHEOLOGICAL AND SENSORY CHARACTERISTICS OF HALF- FAT CREAM CHEESE MADE WITH CARBOHYDRATE BASED FAT REPLACERS', Journal of Food and Dairy Sciences, 28(8), pp. 6257-6270. doi: 10.21608/jfds.2003.245085
Abd EI-Khair,, A. RHEOLOGICAL AND SENSORY CHARACTERISTICS OF HALF- FAT CREAM CHEESE MADE WITH CARBOHYDRATE BASED FAT REPLACERS. Journal of Food and Dairy Sciences, 2003; 28(8): 6257-6270. doi: 10.21608/jfds.2003.245085
RHEOLOGICAL AND SENSORY CHARACTERISTICS OF HALF- FAT CREAM CHEESE MADE WITH CARBOHYDRATE BASED FAT REPLACERS
Food Sci. and Tech. Dept. Faculty of Agrlc., Souhag, South Valley Unlv., Egypt.
Abstract
The effects of two types of carbohycrate-based fal replacers involved maltodextrin and inulin on the compositional, rheological and sensory characteristics of half-fat double cream cheese were investigated. Each fat replacer was used at the level of 1, 3 and 5 % respectively to rep/ace the half·fat content of cheese milk. Resultant cheese were compared 10 full-fal double cream cheese and half· fat cheese made without fat replacers. Rheological characteristics of cheese were established by mea!3uring both apparent viscosity and texture profile analysis. A relationship between the instrumental measurements and sensory data was demonstrated for the particular cheese type. Results revealed that. replacing of milk fat with tat replacers increased the moisture content and decreased the fat content of the resultant cheese compared with full-fat control cheese. An halt·fat double cream cheese containing fat replacers exhibited higher viscosity values than fUll-fat control cheese but different trends were observed for cheese of different treatments. Texture profile analysis of half-fat cheese: made with both fat replacers showed that the hardness, springiness anc gumminess, Increased while cohesiveness and adhesiveness decreased with tat replacement:
Sensory attributes of half·fat double cream cheese, in particular, hardness and cohesiveness showed acceptance correlation with double compression data. Both fat replacers appear to have a potential to replace the milk fat in half-fat double cream cheese.
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