Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6403886 | LWT - Food Science and Technology | 2014 | 9 Pages |
â¢Spreadable cheese-like products were enriched with soy protein concentrate, resulting in a homogenous matrix.â¢The viscoelastic measurements indicates that the elastic component predominated.â¢Products do not present appreciable differences in color and has a good sensory acceptation.â¢The preservative addition allowed an adequate shelf-life.â¢A cheese-like product low in saturated fats was developed.
The objective of this work was to develop spreadable cheese-like product from skimmed cow's milk, supplemented with soybean proteins. The proteins were concentrated by ultrafiltration, and then freeze-dried. The cheese-like products were prepared using the acid coagulation method, without maturation, obtaining smooth products with creamy texture. The samples were identified as low-fat cheese, being the fat content between 10 and 13 (g/100Â g), with moisture in the range of 68.07-70.75 (g/100Â g). Compared to a control cheese, the samples containing soy protein concentrate, showed an increase of 6.8-17 in proteins and 22-32 (g/100Â g) in fats; also the yield increased. The viscoelastic behavior of the samples was analyzed using oscillatory dynamic tests; in all the samples Gâ² was higher than Gâ³. Texture, surface color and microstructure of the cheese samples were determined. Microbial analysis showed that the incorporation of potassium sorbate increased more than twice the shelf-life of the products (up to 60 days) in comparison to the samples without preservative. Furthermore, the products were accepted by a sensory panel. Considering that both, proteins and fats, are of vegetable origin with high biological value and unsaturated fats, the developed cheese-like products were considered as functional foods.