Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat

Abstract

a b s t r a c t 'Requeijão cremoso' is a spreadable processed cheese that shows ample acceptance on the Brazilian market. In this work, analogues of this cheese, made by substituting 25% and 50% of the dairy fat with vegetable fat, were studied with respect to physical-chemical composition, texture profile, microstructure and sensory acceptance. The substitution of part of the dairy cream by vegetable fat resulted in increased adhesiveness and hardness. The traditional cheese presented a uniform protein network in which numerous small fat particles were dispersed, whilst in the analogues, the fat globules were present in smaller numbers and with greater diameters, a behaviour intensified by increasing proportions of vegetable fat. In the sensory analysis, the traditional cheese and the analogue with 50% vegetable fat were better evaluated than the analogue with 25% vegetable fat.

Use of corn oil in the production of Turkish white cheese

“…The differences between taste scores can be mainly related to a difference in short-chain fatty acid compositions. Cunha et al (2010) reported that the traditional processed cheese and the cheese analogue with 50 % vegetable fat received similar scores for the attribute of overall acceptability.…”

“…The results showed that the saturated, trans and short chain fatty acids levels of cheeses decreased depending on the level of corn oil. The trans fatty acids in the diet show a similar action to that of the saturated fatty acids, making them potentially hazardous to the organism, especially with respect to coronary diseases (Cunha et al 2010). The SFA and trans fatty acid contents of cheeses produced in 14 European countries were 60.74-68.99 % and 3.59-5.68 % respectively (Aro et al 1998).…”

Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese

“…Substitution of part of the milk fat with non-milk fat modified textural properties of the processed cheese since fat globule size increased with the decrease in the distribution uniformity within the protein matrix (Cunha et al, 2010). Cheese structure is altered with a decrease in fat content, and lower-fat cheese has a more compact protein matrix with less open spaces than full-fat cheese since interstitial spaces are occupied by fat globules.…”

“…In same manner, cheese elaborated with milk fat was more cohesive than the vegetable fat blend cheese (Dinkçi et al, 2011), and cheese cohesiveness decreases with fat content (Gunasekaran and Ak, 2000). It has been reported that the addition of palm oil decreased cheese hardness, probably due to the presence of fatty acids with lower melting point (Cunha et al, 2010). Some fat mimics have been found to enhance the uniformity of fat distribution in reduced-fat cheese (Drake et al, 1996).…”

Determination of Selected Species Texture Processed Cheese and Processed Products Different Batches Under Different Conditions Keep Them for Eating Quality

“…Taktiež sa môžu pridružovať ďalšie zmysly, obzvlášť chuť a zrak. Textúru potravín môžeme definovať ako spôsob usporiadania a kombinácie zložiek a štruktúrnych prvkov potraviny v mikroštruktúre i makroštruktúre a vnútorný prejav tejto štruktúry vo forme deformácie, dezintegrácie a toku potraviny pôsobením síl (Cunha, et al, 2010). Pod textúrou sa rozumejú všetky mechanické, geometrické a povrchové vlastnosti výrobkov, vnímateľné prostredníctvom mechanických, dotykových prípadne sluchových a zrakových receptorov (Dimitreli a Thomareis, 2007).…”