Modification in the Functional Properties of Sodium Caseinate-based Imitation Cheese through Use of Whey Protein and Stabilizer

Authors
M. Hosseini
M. Habibi Najafi
M. Mohebbi
Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Islamic Republic of Iran.
Abstract
Guar gum and whey proteins concentrate (WPC-35) were used as functional additives to improve the functional characteristics (hardness and meltability) of the Na-caseinate-based imitation cheese. Also, the alterations in the composition, sensory acceptance, color, and texture caused by these ingredients were evaluated. Imitation cheeses were formulated with three levels each of WPC (0, 1.5, and 3%) and guar gum (0, 0.3 and 0.6%) w/w in cheese formulation. Cheeses with higher guar and lower WPC were softer and melted to a greater degree. Use of the two food additives at increasing levels reduced the amount of protein significantly (P< 0.05). Unlike guar, WPC increased pH values. Color of the cheese was affected positively by guar and negatively by WPC (P< 0.05). The overall acceptability of the cheese was not affected by the levels of WPC, but it did improve with increasing level of guar used in the formulation. Taking into consideration the adverse impact of WPC on color and meltability and slight adverse effect of guar on the hardness of imitation cheese, use of WPC at 1.5% and guar at 0.3% level in the formulation of imitation cheese is recommended.

Keywords

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Journal of Agricultural Science and Technology
Volume 16, Issue 6
November and December 2014
Pages 1313-1324