Previous Page  19 / 21 Next Page
Information
Show Menu
Previous Page 19 / 21 Next Page
Page Background

Page 52

Food Science 2019

November 11-12, 2019

Food Science and Technology

November 11-12, 2019 | London, UK

3

rd

International Conference on

Volume 3

Applied Food Science Journal

Appl Food Sci J. | Volume 3

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 were also prepared. Cheese

samples were examined for physical, 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 electron micrograph revealed that hydrocolloid added LFCs had smoother surfaces as compared

to CFFC and CLFC. Confocal laser scanning microscopy 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.