Chemical composition and rheology of low-fat Iranian white cheese incorporated with guar gum and gum arabic as fat replacers

Abstract

The effects of incorporating guar gum (GG) and gum arabic (GA) in cheese-making milk with various fat contents (0.4, 0.9, and 1.4 %) on chemical and rheological properties of Iranian white cheese were evaluated by response surface method (RSM). As GG concentration increased, dry matter content of cheese samples decreased due to the high water binding capacity of this gum. A similar trend was also observed for GA at concentrations less than 150 ppm. The higher the GG concentration, the higher was the free fatty acid content of cheese samples. GA at concentrations more than 150 ppm, increased the storage modulus (G'), causing an undesirable hard texture for the product. The G' and stress at fracture (бf) of samples decreased by the increasing concentration of GG incorporated into the cheese-making milk. Response surface minimization of rheological indices for Iranian white cheese showed that combination of two hydrocolloids (GG in the concentration range 75-170 ppm and GA at concentrations <75 ppm) would provide the softest texture.

Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low‐fat Iranian White cheese

“…() and Lashkari et al. () reported improved texture with less elasticity and fracture stress for low‐fat Iranian White cheese containing gum tragacanth and a mixture of guar gum and gum Arabic as fat replacers, respectively. It is believed that gums could mimic the physical properties of fat in low‐fat cheeses via binding extra water which interrupts the extensive protein network formed in the absence of fat, resulting in a smoother protein matrix and a less rubbery cheese (Cooke et al., ).…”

“…It minimizes the number of experimental trials required and defines mathematical models to evaluate the influence of independent variables on the responses of interest (Goudarzi, Madadlou, Mousavi, & Emam‐Djomeh, ). Recently, RSM was successfully employed by Lashkari, Khosrowshahi, Madadlou, and Alizadeh () to optimize the rheological properties of low‐fat Iranian White cheese supplemented with fat replacers. The main objective of this study was to optimize the formulation ingredient of low‐fat Iranian White cheese including almond gum and Persian gum as fat replacers and fat content in order to develop a low‐fat cheese with textural attributes similar to its full‐fat counterpart using response surface method.…”

Vegetable organogels incorporation in cream cheese products

“…3 texture, off-flavor, poor meltability, and undesirable color (Lashkari et al 2014). The undesirable texture caused by the lack of fat in low fat cheese could be linked to an increased protein content in the cheese curd along with extensive cross linking of protein chains in the cheese matrix (Lashkari et al 2014).…”

Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions

“…Parameters such as moisture was analysed by vacuum oven method [AOAC 2005 TPA was carried out at day 30 (D30), day 60 (D60), day 120 (D120) and day 180 (D180) during cheese ripening (8°C). TPA parameters were evaluated according to the method given by Lashkari et al (2014) with few modifications. A flat probe of 35 mm diameter was attached to the moving cross head.…”