Submitted to: Food Hydrocolloids Journal
Publication Type: Peer reviewed journal
Publication Acceptance Date: 8/7/2003
Publication Date: 2/1/2004
Citation: Konuklar, G., Inglett, G.E., Warner, K.A., Carriere, C.J. 2004. Use of a b-glucan hydrocolloidal suspension in the manufacture of low-fat cheddar cheeses: textural properties by instrumental methods and sensory panels. Food Hydrocolloids Journal. 18:535-545. Interpretive Summary: Consumers are becoming more health conscious and are demanding foods that are low in fat and heart healthy. Today, production of low-fat dairy products and dairy products with heart-healthy additives are on the increase. The commercial production of a good quality, low-fat, natural cheese is a challenging task and existing commercial low-fat cheeses tend to have a rubbery, firm body and poor flavor, which does not improve with age. Cheddar cheeses were produced using Nutrim, a patented, licensed ARS product, which can be used to deliver soluble fiber to a wide variety of foods. The cheeses produced using Nutrim had 50 to 75 % less fat than the reduced-fat control Cheddar cheese while retaining the same structure and texture. The results indicate that Nutrim can be used to produce low-fat cheese products with acceptable physical properties.
Technical Abstract: The textural properties of low fat Cheddar cheeses manufactured with a B-glucan hydrocolloidal composite denoted as Nutrim, a nutraceutical fat replacer, were studied via instrumental methods and sensory panels. Instrumental methods used included texture analysis, melt-flow-index meter, and shreddability analysis. The sensory attributes studied were texture, body, and flavor. The low-fat control cheeses (11.2 % fat) were compared with Nutrim-I (6.8 % fat), and Nutrim-II (3.47 % fat) cheeses. Although the fat levels of Nutrim cheeses were reduced significantly, the hardness, fracturability, and melt-flow index-time values were significantly lower than the low-fat control cheeses. The elasticity and the cohesiveness values were similar for all the cheeses. This was in agreement with the uniform shred sizes found for the cheeses. Body and most textural attributes from the sensory panel were similar, except for Nutrim-II cheeses, which were significantly more pasty. For flavor attributes, the low-fat control cheeses were significantly less bitter, more buttery, and less starchy than the Nutrim cheeses. These results may be linked to higher fat contents and lower water activity of the cheeses. Instrumental measurements correlated to the sensory panel and to the proximate analysis. Significant replacement of fat with Nutrim composite resulted in better textured Cheddar cheeses.