Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers

Abstract

The textural, melting and sensory properties of low-fat fresh kashar cheeses (∼70% fat reduction) produced by using two protein-based fat replacers (1.0% w/w Simplesse^®D-100 and 1.0% w/w Dairy-Lo™) and one carbohydrate-based fat replacer (5.0% w/w Raftiline^®HP) were examined during the storage period for 90 days. The low-fat cheese without fat replacer and the full-fat cheese were also produced, for comparison.

The moisture contents and the values of moisture in non-fat substance of the cheeses made with fat replacers were significantly higher than low fat control cheese, whereas protein contents were significantly lower. The use of fat replacers decreased the hardness, springiness, gumminess and chewiness and increased cohesiveness. Simplesse^®D-100 corrected all appearance defects determined in low fat cheese. Simplesse^®D-100 and Raftiline^®HP produced an improving effect on flavour, texture and overall acceptability of low-fat cheese until the 30th day of storage. The sensory scores of the cheeses with these fat replacers decreased due to excessive softening and salty flavour for Simplesse^®D-100 and undesirable colour, softening and off-flavour for Raftiline^®HP on the 60th and 90th days of storage. Dairy-Lo™ had no effect on the textural and sensory properties of low-fat cheese. The use of Raftiline^®HP among fat replacers caused a slight increase in meltability. These results indicated that Simplesse^®D-100 and Raftiline^®HP can improve the texture and sensory properties of low-fat fresh kashar cheese. However, further investigations are needed to prevent the defects which were shown after the 60th day of storage.

Introduction

Kashar cheese is a semi-hard Turkish traditional cheese which is one of the cheeses consumed most in Turkey. According to Turkish Standards, this cheese is classified as “fresh kashar cheese” and “old or matured kashar cheese” in terms of ripening (Turkish Standards (TS), 1999). In recent years the production of fresh kashar cheese has increased in contrast to matured kashar cheese because of the economical reasons.

Because of increasing consumer trend for low fat products, the production of reduced- or low-fat cheeses has significantly increased since 1980 (Molina, Alvarez, Ramos, Olano, & Lopez-Fandino, 2000). However, fat has an important role in the development of flavour, texture and appearance of cheese (Sipahioglu, Alveraz, & Solano-Lopez, 1999). Removal of fat from cheese causes textural, functional and sensory defects such as rubbery texture, lack of flavour, bitterness, off-flavour, poor meltability and undesirable colour (Fife, McMahon, & Oberg, 1996; McMahon, Alleyne, Fife, & Oberg, 1996; Sipahioglu et al., 1999; Mistry, 2001; Romeih, Michaelidou, Biliaderis, & Zerfiridis, 2002). Therefore, several strategies have been proposed in order to improve the flavour and texture of low-fat cheeses. These strategies can be collected in three titles (Drake & Swanson, 1995; Mistry, 2001): making-process modifications; starter culture selection and use of adjunct cultures; use of fat replacers.

Fat replacers are ingredients intended to be used in the place of natural fats with the objective of obtaining a reduction in the caloric value (Huyghebaert, Dewettinck, & de Greyt, 1996). They are categorized as fat substitutes which are fat-based and as fat mimetics which are protein- and carbohydrate-based. Fat mimetics have often been recommended to be used in cheese products consisting of mainly microparticulated protein- and carbohydrate-based materials (Romeih et al., 2002). These materials are used for improving sensory and functional properties of low-fat cheeses by binding water and by improving texture and yield (Drake, Bolyston, & Swanson, 1996a). Therefore, they give a sense of lubricity and creaminess (Romeih et al., 2002). They, because of their particulate nature, can also act as light scattering centers and increase the opaqueness of low-fat cheese (McMahon et al., 1996).

The objective of this study was to determine the effects of Simplesse^®D-100, Dairy-Lo™ and Raftiline^®HP on the textural, melting and sensory properties of low-fat fresh kashar cheese and also to find the correlation between these properties. The effects of the fat reduction on these properties were also determined.