Effect of Xanthan Gum and Carboxymethyl Cellulose on Chemical and Sensory Properties of Cream Cheese

Abstract

Cream cheese produced from pasteurized milk and cream which has soft texture and mild flavor and is one of the most delicious cheese and has high fat and humidity. Nowadays, problems such as obesity, cardiovascular disease, atherosclerosis and cancer are due to consumpting the high fat products, so reducing the fat in foods is very attractive field. In this study, the effect of xanthan gum at level 0.05, 0.17, 0.3 and carboxymethyl cellulose at 0.02, 0.11, 0.2 on chemical and sensory properties of cream cheese was studied. Chemical results showed that there was no significant difference in pH value between treatments. Protein and dry matter content of the samples ranged from 6.005% to 7.31% and 30.02% to 30.975% respectively. Increasing the level of xanthan and CMC in cream cheese resulted in decrease the dry matter content. There was significant difference (p<0.05) in protein and NaCl content between treatments with increase the used gums, but about fat had not effect. The results of sensory properties including texture, flavor, odor, color and overall acceptability showed that replacing xanthan and CMC had not adverse impact on the organoleptical characteristics of cream cheese and general acceptance of the product was good. The lower levels of xanthan in combination with each of the three levels; 0.02, 0.11, 0.2 CMC gum were more acceptable than other samples.

Preparation of low-fat paneer using Glucono delta-lactone as an acidulant

“…The interaction of coagulation temperature of milk and level of CMC (AB) showed significant (P<0.01) negative effect on FDM of LFP. Increasing the level of hydrocolloids such as CMC helps in retention of fat (Salari et al 2017). Similar results observed by Murtaza et al (2017) who reported that with increase in level of hydrocolloids (xanthan gum and guar gum independently) there was an increase in FDM content of low-fat Cheddar cheese prepared from buffalo milk (2.0% fat).…”

“…Similar results were observed by Murtaza et al (2017) who reported that with increase in level of guar gum (from 0.15 to 0.45%), an increase in flavour score of low-fat Cheddar cheese prepared from buffalo milk (2.0% fat) was observed. Salari et al (2017)…”

Production and characterization of soft Sardaigne‐type cheese by using almond gum as a functional additive

“…Similarly, Salari et al. (2017) reported that highest score for color was obtained with cream cheese sample that has 0.3% of xanthan gum and 0.2% of carboxymethyl cellulose. Another study made by Bogue et al.…”

“…This creamy uniform color reported by evaluators can be explained by colored pigments found in AG powder which has been added in cheese sample. Similarly, Salari et al (2017) reported that highest score for color was obtained with cream cheese sample that has 0.3% of xanthan gum and 0.2% of carboxymethyl cellulose. Another study made by Bogue et al (1999) reported that many consumers believe that a colored cheese is more intensely flavored than its uncolored equivalent.…”

A Sensory Study on the Effect of Different Thickeners in Texture-Modified Chicken Rendang

“…al., 2013;Sharma et al, 2017). Salari et al (2017) reported higher concentration of XG in sample showed reduction in taste scores compared to the same concentration of CMC with no undesirable changes on the taste of cream cheese. Moreover, the rigid rodlike structure of XG, as well as its higher hydrophobic property owing to the trisaccharide side chains (glucoronic acid and pyruvic acid groups) makes it less easily disrupted and less miscible with saliva compared to the flexible chains of CMC (Naknean & Meenune, 2010, Joanna et al, 2017.…”