Low-fat Processed Cheese Spread with Added Inulin: Its Physicochemical, Rheological and Sensory Characteristics

摘要

Background and Objective: The reduction of fat content in dairy products particularly processed cheese varieties is highly recommended to avoid health problems related to milk fat. Unfortunately, the removal of fat from cheese causes many functional and organoleptic defects. The main objective of this study is to investigate the impact of inulin addition on the physicochemical, rheological and sensory characteristics of low-fat processed cheese spread. This study also aims at evaluating the stability or change of these characteristics under cold storage conditions. Materials and Methods: In this study, inulin was added to the low fat processed cheese spread blends for enhancing both texture and sensory acceptances. Inulin was added at levels of 5, 7 and 9% (w/w) and its amounts were reduced from total protein contents. Two control samples, full fat (C1) and low fat free of inulin (C2)) were also carried out for comparison. All produced processed cheese spreads were investigated for their physicochemical, rheological and sensory characteristics when fresh and after 60 days of cold storage. Results: Replacing of milk protein in low-fat processed cheese spread with 5% inulin had lowered the hardness and increased the adhesiveness of processed cheese with added inulin than low-fat cheese free of inulin. Inulin also showed a positive effect on the mean of spread ability and sensory acceptance of the low-fat processed cheese spreads. Conclusion: Inulin percent is highly affected by processing conditions during the production of processed cheese. The processing conditions negatively affected inulin stability in the final product. The physicochemical, rheological and sensory characteristics of low fat processed cheese spreads were dramatically enhanced by inulin addition especially at low concentration (5%) level to be close to those in full-fat processed cheese spread.