Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese

Abstract

The present study was performed to investigate the possibility of sodium reduction in cream cheese by partial reduction and substitution of sodium by potassium based salt. Four salt treatment were selected by preliminary study: 100 % NaCl (control), NaCl reduced to 65 % (T1), 35 % of NaCl substituted by KCl (T2), and KCl-based salt mixture Salut® which contains offflavours masking compound (T3). The study was evaluated physico-chemical attributes, colour, spreadability, sensory acceptance, as well as level of intensity of specific attributes of low-sodium cream cheese. Sodium reduction not influenced on the protein, fat and moisture content, water activity, acidity and the colour of cream cheese (P>0.05). However, sodium reduction significantly influenced to mineral composition, spreadability and sensory properties. The use of potassium salt substitutes significantly increased the value of K:Na ratio. Cheese containing commercial salt replacer Salut® had the closest hedonic score to control cheese compared to other replacers. The current research demonstrates that sodium content can be reduced by 35 % in cream cheese using a nutritionally valuable potassium-based salt mixture, without compromising the consumer acceptance.

Modulation and Characterization of Wax-Based Olive Oil Organogels in View of Their Application in the Food Industry

“…Some of the more important properties regarding sensory perception of spreadable products are firmness and spreadability, which were found to have a wide range of values, showing tailoring potential for a wide range of spreadable products, including, as seen above, butter [ 2 , 3 , 11 , 12 ]. It is important to notice that this result does not exclude the other samples from being used for other food applications, as different products will have different functional needs and properties [ 30 , 33 , 34 , 35 , 36 ]. Alvarez et al (2011) determined the firmness of mashed potatoes to be around 6 N, Sanders et al (2014) determined a value of around 9 N for peanut butter, while Hadnadev et al (2011) found the firmness of edible vegetable fat to be as low as 5 N, and Nikolić et al (2014) analysed the spreadability of low-fat food spreads made from hull-less pumpkin seed flour and reported values in the same range as those described in this work, thus demonstrating the potential for the applicability of different organogels in the food industry [ 34 , 35 , 36 , 37 ].…”

“…Some of the more important properties regarding sensory perception of spreadable products are firmness and spreadability, which were found to have a wide range of values, showing tailoring potential for a wide range of spreadable products, including, as seen above, butter [2,3,11,12]. It is important to notice that this result does not exclude the other samples from being used for other food applications, as different products will have different functional needs and properties [30,[33][34][35][36]…”

Evaluation of low sodium Kačkavalj cheese properties using 3D scanning, scanning electron microscopy and computer vision system

“…These results are in accordance with Lucan et al . (2020), who determined that salt reduction, as well as salt substitution, do not significantly affect colour. Additionally, Chavhan et al .…”

Study of consumer perception about low‐sodium foods and characteristics related to perception and purchase of low‐sodium spreadable processed cheese

“…For Rodrigues et al (2017), Brazilian consumers considered their eating habits for sodium intake above the ideal limits established by the WHO. However, they have little subjective knowledge about the term “sodium.” Strategies to reduce the sodium content in cheese include reducing the amount of added salt, or completely replacing NaCl with other salts, such as KCl, MgCl 2 , or CaCl 2 , whether or not in combination with flavor enhancers, bitterness blockers, and modification in the cheese‐making processes, these strategies may result in sensory changes, in texture, color and, consequently, in the acceptability of the product (Lučan et al, 2020).…”