Optimisation of the manufacturing of processed cheese without added fat and reduced sodium

• Autor(a) principal: Van Dender, A. G. F.; et al.
• Data de Publicação: 2010
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
• Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/694
• topic: Reduced sodium; Fat

The main causes of cardiovascular diseases are obesity and hypertension, both of which are associated with high fat intake and high fat and sodium intake, respectively. Requeijão cremoso – a type of processed cheese that is an important part of the eating habits of average Brazilians – is a source of fat and salt (sodium chloride), as are most cheeses. In view of the high consumption of this cheese in Brazil, and the current demand for healthier foods, no-fat added reduced-sodium requeijão (NFARSR ) would be an alternative to meet the needs of the changing market. The objective of this study was to optimise the use of emulsifying salts (JohaS9+JohaB50) so as to reduce the level of sodium of an existing no-fat added requeijão formulation developed earlier at the Instituto de Tecnologia de Alimentos-ITAL. In this study, the fat in requeijão was replaced by whey protein concentrate (WPC34), and sodium reduction was achieved by partially (40%) substituting potassium chloride for sodium chloride and by replacing part of the traditional sodium phosphate-based emulsifying salt (JohaS9) by a sodium-and-potassium-based emulsifying salt (JohaB50) containing 85% less sodium compared to S9. To this purpose, a 22 factorial design with two factors (JohaS9 and JohaB50) and two levels (+1, -1) was used, resulting in 11 experimental trials. The results were evaluated by response surface methodology to assess physical-chemical, sensory and instrumental texture parameters. Analysis of the response surface graphs showed that R5 – made with 1.0% JohaS9 and 1.2% JohaB50 – was the NFARSR formulation that best met the pre-set specifications.