Effect of addition of selected solid cosolutes on viscoelastic properties of model processed cheese containing pectin

The aim of this study was to investigate the effect of various selected solid low-molecular cosolutes (d-glucose, d-fructose, d-galactose, lactose, saccharose; target concentrations in samples 1% w/w) on viscoelastic properties of model processed cheese (40% w/w dry matter and 50% w/w fat in dry matter) without and with pectin addition (target concentrations in final products: 0.2% w/w and 0.4% w/w, respectively). Dynamic oscillation rheometry with parallel plate geometry was used to evaluate the changes in viscoelastic properties of samples. All applied low-molecular cosolutes (1% w/w) decreased the firmness of processed cheese. The nature of cosolute was not significant, i.e. the firmness of final products was declined by various cosolutes to the similar level regardless of their (i) reducing or non-reducing ability; (ii) structure (mono- or disaccharide, aldose or ketose); or (iii) steric arrangement (comparison of two epimers – d-glucose and d-galactose). The reduction of sample rigidity due to cosolute addition was observed in both cases, i.e. in processed cheese without and also with pectin.