Evaluation the possibility of producing low-fat Cheddar cheese containing sesame and walnut powder during storage

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NATEGHI L.

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Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2020 | Volume:11 | Issue:2 Page(s): 1-18

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Title

Evaluation the possibility of producing low-fat Cheddar cheese containing sesame and walnut powder during storage

Author(s)

NATEGHI L. | Issue Writer Certificate

Keywords

Cheddar cheeseQ1

Fat substitutesQ1

Low-fat cheeseQ2

SesameQ2

WalnutQ2

Abstract

Background and objectives: Increasing awareness about disadvantages of consuming fatty acids in dairy products has been led to increase in consumer demand for low-fat dairy products, including cheese. Low-fat cheeses are poor in taste and their texture is rubbery and hard. Therefore, in this study, the effect of adding Sesame and Walnut powders at the concentrations of 3%, 5% and 7% as alternative for fat in Cheddar cheese on physicochemical characteristics of Cheddar cheese was examined during 30 days of storage at 12 ° C. Materials and Methods: Seven treatments were designed along with two control samples which were low-fat and high-fat Cheddar cheese samples. The amounts of fat, protein, total dry matter, acidity and pH were measured. Texture hardness test was performed by texture analyzer. Fatty acid profile was determined by using gas chromatography (GC). Results: Both formulation and storage time had significant effects on physicochemical properties of Cheddar cheese samples. Just after production, it was found that the full fat control samples had the highest and the low fat control samples had the lowest amount of fat, also sample containing a mixture of 3. 5% Sesame powder and 3. 5% Walnut powder had the highest and full fat control sample had the lowest amount of protein content. At the end of the storage period, the highest and the lowest moisture contents were found in the low-fat control sample and the sample containing 7% Walnut powder, respectively. Also, the highest and the lowest dry matter contents were observed in the samples containing 7% Walnut powder and low-fat control sample, respectively. The highest and lowest acidity was related to full fat control and low fat control samples, respectively. Samples containing 5% and 3% Sesame powder had the highest and lowest pH at the end of the storage period. The highest and lowest levels of hardness belonged to low-fat and high-fat control samples, respectively. The results of fatty acid profile showed that the samples containing Walnut and Sesame powder contained higher amounts of essential fatty acids than control samples. Conclusion: Among the tested samples, the treatment containing 7% Walnut powder was identified as superior treatment for nutritional and qualitative characteristics due to its higher amounts of linoleic acid and linolenic acid and better sensory and textural properties which was close to full fat control treatment.

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APA: Copy

NATEGHI, L.. (2020). Evaluation the possibility of producing low-fat Cheddar cheese containing sesame and walnut powder during storage. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 11(2 ), 1-18. SID. https://sid.ir/paper/380422/en

Vancouver: Copy

NATEGHI L.. Evaluation the possibility of producing low-fat Cheddar cheese containing sesame and walnut powder during storage. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2020;11(2 ):1-18. Available from: https://sid.ir/paper/380422/en

IEEE: Copy

L. NATEGHI, “Evaluation the possibility of producing low-fat Cheddar cheese containing sesame and walnut powder during storage,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 11, no. 2 , pp. 1–18, 2020, [Online]. Available: https://sid.ir/paper/380422/en

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