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

Abstract

The effect of almond gum (AG), as natural polysaccharide with high nutritional value and important functional properties, on physicochemical and textural characteristics of Sardaigne‐type cheese was investigated. Response surface methodology (RSM) using Box–Behnken design was applied to determine optimal levels of three selected processing variables such as coagulation temperature (25–45°C), stirring period (20–30 min), and AG concentration (0.25%–0.75%). A 3‐level factorial design was employed to evaluate physicochemical and rheological responses of Sardaigne‐type cheese with AG added. The P‐values of ANOVA indicated that the processing variables selected have significantly affected dry matter content (p = .002), cheese yield (p = .0172), syneresis level (p = .0135), hardness (p = .0103), and adhesiveness (p = .0410). However, pH, cohesiveness, and elasticity are not affected by the selected processing variables. Predictive regression equations with a high coefficient of (R2 ≥ .686) determination are constructed. The addition of AG owing to its water retention property has improved yield cheese as well moisture level. Therefore, this additional moisture in Sardaigne‐type cheese will be responsible for softer and smoother textural. Indeed, fivefold drop of adhesiveness and fourfold reduction of hardness are observed in cheese formulated with AG at 0.75% and in same temperature and stirring period conditions that commercial cheese. RSM analysis showed that optimum levels of processing variables are reached at AG concentration of 0.57% (w/v), coagulation temperature of 42.57°C, and stirring period of 20 min. Results of sensory properties showed that AG incorporation in Sardaigne‐type cheese does not have an adverse impact on organoleptically characteristics and overall acceptability of product was better than commercial cheese.

Evaluation of the Effect of the Activity of Gum Arabic Aqueous Solution and Ozonated Water on the Chemical and Organoleptic Properties of Locally Produced Soft Cheese in Baghdad City

“…The Chemical composition of cows and buffalos' soft cheese are shown in table 1 and 2. These results agreed with Ghamgui et al [15] Recorded that the addition of Almond Gum as a functional additive in the Sardaigne-type cheese has improved level of moisture, Lafta et al [16] reported that addition of Gum Arabic increase the moisture content of lowfat soft cheese. The total solids contents in both type of soft cheese samples decrease significantly (P<0.05) with increased concentration of GA combined with ozonated water (0.5).…”

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

“…This white cheese is a product obtained after milk coagulation (with rennet) and draining (for whey removal). The curd is kept in brine for flavor improvement and preservation [90]. This cheese is reported to have probiotic effect (conferring health benefits) owing to the presence of E. faecalis OB14 and OB15 [91].…”

Innovación en Tecnología Alimentaria: Caracterización Hedónica De Quesos Funcionales Con Harina De Frijol

“…Una buena puntuación de aceptabilidad indica que los consumidores potenciales estarían dispuestos a comprar este tipo de quesos (Ghamgui et al, 2021). La aceptación es el resultado de la percepción del producto, principalmente en atributos como sabor, olor, apariencia, color y consistencia (Kaczyński et al, 2023).…”