Textural, Melting And Sensory Properties Of Low-fat Fresh Kashar Cheeses Produced By Using Fat Replacers
Published 2004 · Chemistry
The textural, melting and sensory properties of low-fat fresh kashar cheeses (∼70% fat reduction) produced by using two protein-based fat replacers (1.0% w/w Simplesse®D-100 and 1.0% w/w Dairy-Lo™) and one carbohydrate-based fat replacer (5.0% w/w Raftiline®HP) were examined during the storage period for 90 days. The low-fat cheese without fat replacer and the full-fat cheese were also produced, for comparison. The moisture contents and the values of moisture in non-fat substance of the cheeses made with fat replacers were significantly higher than low fat control cheese, whereas protein contents were significantly lower. The use of fat replacers decreased the hardness, springiness, gumminess and chewiness and increased cohesiveness. Simplesse®D-100 corrected all appearance defects determined in low fat cheese. Simplesse®D-100 and Raftiline®HP produced an improving effect on flavour, texture and overall acceptability of low-fat cheese until the 30th day of storage. The sensory scores of the cheeses with these fat replacers decreased due to excessive softening and salty flavour for Simplesse®D-100 and undesirable colour, softening and off-flavour for Raftiline®HP on the 60th and 90th days of storage. Dairy-Lo™ had no effect on the textural and sensory properties of low-fat cheese. The use of Raftiline®HP among fat replacers caused a slight increase in meltability. These results indicated that Simplesse®D-100 and Raftiline®HP can improve the texture and sensory properties of low-fat fresh kashar cheese. However, further investigations are needed to prevent the defects which were shown after the 60th day of storage.