Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese

Abstract

In attempts to produce a low-fat cheese with a rheology and texture similar to that of a full-fat cheese, guar gum (within 0.0025-0.01%; w/v, final concentration) was added to low-fat milk. The obtained cheeses were characterised regarding their physicochemical, thermal, rheological and textural properties. Control cheeses were also produced with low and full-fat milk. The physicochemical properties of the guar gum modified cheeses were similar to those of the low-fat control. No significant differences were detected in the thermal properties (concerning the enthalpy and profile of water desorption) among all types of cheeses. The rheological behaviour of the 0.0025% modified cheese was very similar to the full-fat control. Overall, no trend was observed in the texture profile (hardness, cohesiveness, gumminess and elasticity) of the modified cheeses versus guar gum concentration, as well as in comparison with the control groups, suggesting that none of the studied polysaccharide concentrations simulated the textural functions of fat in Edam cheese.

Effect of chemical composition on physico-chemical, rheological and sensory properties of spreadable processed whey cheese

“…An increased stringiness has also been observed in block-type processed cheeses of high fat content [49]. As observed for PWC samples, an increase in fat content has been reported to result in softer and more cohesive cheese analogues [44], as well as in processed cheeses with added guar gum, of decreased hardness and gumminess [21]. The disruption of the continuity of the protein matrix by fat leads to a more soft texture, but the flocculation or partial aggregation of fat droplets could be the cause of an increase in cohesiveness and springiness.…”

“…Some efforts on the replacement of traditional emulsifying salts by hydrocolloids have also been reported [19,20]. Guar gum, which is a non-gelling neutral polysaccharide composed of a linear (1 → 4)-β-Dmannan backbone with varying amounts of side chains, has been widely used as a food additive due to its high viscosity in aqueous media [21].…”

Improving the textural properties of Egyptian kariesh cheese by addition of hydrocolloids

“…2002), and this pectin (molecular weight polymers or polysaccharides) can form a gel network thus increasing the water holding ability (Ahmed et al. 2005 and Oliveira et al. 2010).…”

“…Also, low‐fat Kashar cheese with fat replacers decreased hardness values compared with the control (Koca and Metin 2004). Addition of 0.025% guar gum to low‐fat Edam cheese during cheesemaking improved its rheology and texture properties (Oliveira et al. 2010)…”

“…The highest overall yield (9.99%) was induced by 0.6% w ⁄ w commercial pectin at zero time of cold storage. The increase in yield in cheeses containing hydrocolloids may be due to the casein micellespectin complex as a result of an electrostatic interaction (Tuinier et al 2002), and this pectin (molecular weight polymers or polysaccharides) can form a gel network thus increasing the water holding ability (Ahmed et al 2005 andOliveira et al 2010). This result was expected and confirmed by Koca and Metin (2004),who stated that addition of fat replacer to lowfat cheese increased moisture content of cheese thus increasing yield of cheese.…”