Improving the characteristics of spreadable processed cheese using Konjac and Xanthan gums

Abstract

The effects of konjac (0%–0.4% w/w) and xanthan (0%–0.4% w/w) gums on pH, sensory (taste, spreadability, firmness), and textural characteristics (hardness, adhesiveness, cohesiveness, springiness, gumminess, chewiness) of spreadable processed cheese were investigated. The central composite design (CCD) was used and the data were analyzed using response surface methodology (RSM). The results showed that adding konjac and xanthan reduced the pH of the cheese. Regarding the sensory characteristics, the results indicated that increasing the xanthan and konjac gums increased the taste and firmness score, while the spreadability score was decreased. The textual profile analysis test showed that increasing the konjac and xanthan gums increased firmness, cohesiveness, gumminess, and chewiness of cheese. On the other hand, adding konjac and xanthan gums reduced the cheese adhesiveness. The different values of konjac had no significant effects on the springiness, but cheese springiness increased significantly (p ≤ .05) by increasing the amount of xanthan. Practical applications In the production of processed cheese, phosphate‐emulsifying salts play a major role in the manufacture of a uniform product with appropriate physical and organoleptic characteristics; however, excessive consumption of these salts may lead to the many diseases in humans; therefore, to improving the product quality and also cost reduction, various types of hydrocolloids are used. For example konjac and xanthan have potential to improve the sensory and textural characteristics of processed cheese and use as ingredient in formulation of spreadable processed cheese.

Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese

“…Also, Salvatore et al ( 2014 ) found that fresh cheese samples containing inulin had lower adhesiveness (Salvatore et al, 2014 ). The opposite of our findings, Ghods Rohani and Rashidi ( 2019 ) reported that adding konjac and xanthan to spreadable processed cheese increased adhesiveness (Ghods Rohani & Rashidi, 2019 ). Zheng et al ( 2016 ) pointed out that the adhesiveness of sliced cheese was correlated positively with fat content (Zheng et al, 2016 ).…”

“…Contrary to our results, Hosseini‐Parvar et al ( 2015 ) found that an increment in the level of basil seed gum resulted in more hardness in processed cheese (Hosseini‐Parvar et al, 2015 ). Also, adding tragacanth gum into Lighvan cheese, konjac, and xanthan gums into spreadable processed cheese increased hardness and firmness (Ghods Rohani & Rashidi, 2019 ; Milani et al, 2017 ).…”

“…For example, Nateghi ( 2020 ) showed that using xanthan gum and a low level of sodium caseinate reduced the gumminess in reduced‐fat cheddar cheese and mozzarella cheese (Nateghi, 2020 ). As well, the utilization of inulin in synbiotic UF soft cheese, basil essential oil in UF soft cheese, Persian and almond gums in low‐fat UF cheese, xanthan, and soy protein isolate in processed cheese, basil seed, and xanthan in Iranian low‐fat white cheese caused a decrease gumminess level (Abedini & Nateghi, 2017 ; Ghods Rohani & Rashidi, 2019 ; Hayam et al, 2017 ; Rostamabadi et al, 2016 , 2017 ). Our results about reducing gumminess due to basil seed and xanthan gum were opposite to other research (Abiri & Bolandi, 2016 ; Ghods Rohani & Rashidi, 2019 ; Khani, 2019 ; Mahrooghi et al, 2017 ; Mohammadzadeh Milani et al, 2017 ).…”

“…Also, adding tragacanth gum into Lighvan cheese, konjac, and xanthan gums into spreadable processed cheese increased hardness and firmness (Ghods Rohani & Rashidi, 2019;Milani et al, 2017).…”