Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces

Abstract

The objective of this study was the evaluation of different fibres (bamboo, acacia, potato or citrus) addition on texture, rheological and sensory properties of acid casein processed cheese sauces. Fibres used in production of sauces had an impact on the texture, viscosity, viscoelastic and sensory properties. The largest increase in viscosity was observed in products with addition of potato fibre, which have good water holding and adsorption capacity. Processed cheese sauce with the addition of citrus fibre was characterised by the highest values in general, and the increase of this feature in the tested samples was regular. Adhesiveness was the highest in products with 1% addition of every fibre. The lowest values of viscosity single shear, G 0 and G″ moduli, among all tested, had sauces with acacia fibre. Moreover, they had the most thin liquid consistency, which was different from preferred one.

The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat

“…In 2020, we conducted a series of experiments examining the effect of rapeseed oil and various fibers on the cheese sauce structure. We observed an increase in hardness values in products with the addition of citrus fiber, which is similar to the described results in products with CF + OCO/AMF [ 13 ]. We did not notice an increase in the value mentioned above in sauces with potato fiber addition, suggesting that oil/fat addition has a great impact on product hardness.…”

“…In addition, in our research from 2020 on PCS with the addition of DF and rapeseed oil, we noticed a different tendency of adhesiveness between the different percentages of added fibers. In products with CF and PF, the value systematically decreased along with an increase in added fibers, suggesting that oil/fat added to cheese sauce was the main factor influencing its properties [ 13 ]. Animal fat composition depends on many factors, including diet and seasoning.…”

“…The G′ values exhibited higher values in sauces with bamboo and potato fibers. Our research from 2020 suggests that this may be caused because PF and BF consist of fewer water-soluble fractions [ 13 ].…”

“…Most prepared samples had lower hardness. This research indicated that fibers can be potentially used in processed cheese sauces [ 13 ]. In this article, we expanded the research scope with additional analyses of color using a new type of method for cheese sauces color assessment—the computer vision system (CVS), measurements of the tan (δ), yield stress, water activity and density of tested cheese sauces.…”

Effects of Date Pit Powder Inclusion on Chemical Composition, Microstructure, Rheological Properties, and Sensory Evaluation of Processed Cheese Block

“…According to Akasha et al [53] DPP may considered a good emulsifying ingredient, polysaccharides (as glucans, xylans, cellulose, and mannans) associated in date pit proteins enhance functional properties, raise their capability as an emulsifier. [62] reported that addition of 1% acacia, bamboo and potato fiber into processed cheese was the highest adhesiveness value comparing with other treatments. Contrariwise, with using inulin and soy fiber to the processed cheese analogues, [63] and [58] noticed a decrease in adhesiveness.…”