Development of baked snack with fats and proteins powder mixtures as a fresh cheese substitute

Abstract

The objective of this study was to evaluate powder mixtures as substitutes of fresh cheese in traditional manufacturing of a baked snack, due to the cheese variability in its quality properties and its high cost. In the cheese substitute powder mixtures, protein was varied with sodium caseinate/whey protein ratios in ranges from 7.33 to 13.29 and the fat with lecithin/microencapsulated vegetable fat (MVF) ratios from 1.5 to 4. The optimal formulation according to the textural properties was the one composed of sodium caseinate/whey protein ratio of 7.84 and lecithin/MVF ratio of 4. The optimum was compared with a snack control sample prepared in a traditional way using fresh cheese and its porosity, specific volume, texture, microstructure, composition and sensory characteristics were measured, as well as the texture during 30 days of storage. Significant differences were found regarding porosity, specific volume and microstructure. During storage the hardness of both samples increased; however, the control always showed less resistance to cutting and puncture. Snacks made with the powder mixture had higher protein content and less fat; however, its sensory acceptance by consumers was lower compared to traditional samples.

Sugar, fat, saturated and trans fatty acid contents in Iranian cereal-based baked products

“…In addition to the overall fat intake, TFA and SFA intakes are influential in studying NCDs' risk factors (O'Sullivan, 2020;World Health Organization, 2003). In this regard, different strategies, including new formulation, labelling, enacting legislation, and education, have been adopted throughout the world that provide nutritional needs as well as health advantages (Albuquerque et al, 2018;Colón-Ramos et al, 2014;Dordevic et al, 2020;(Albuquerque et al, 2018;Colón-Ramos et al, 2014;Dordevic et al, 2020;Fuentes-Arismendy et al, 2021;Lucas et al, 2020;Sarifudin et al, 2021).…”