Development and investigation of cheese analogue

• Main Authors: Chia-Liang Lai, 賴佳良
• Other Authors: Chi-Ching Yang
• Format: Others
• Language: zh-TW
• Published: 2005
• Online Access: http://ndltd.ncl.edu.tw/handle/37686574878811444849

碩士 === 國立屏東科技大學 === 食品科學系 === 93 === The purposes of this study were aimed at two objectives. The first objective was aimed to improve texture and increase availability of cheese analogues by replacing 3%, 6% and 9% whey protein with pre-gelatinized starch and adding edible gums. Sensory evaluation was conducted on cheese analogues prepared by adding three levels of cheese flavoring (1.5, 2.0 and 2.5%) and two levels of salt (0.5 and 1.0%). Sensory evaluation was conducted on cheese analogues prepared by adding three levels of cheese flavoring (1.5, 2.0 and 2.5%) and two levels of salt (0.5 and 1.0%). The other was proposed to employ the addition of cheese analogue and 25% replacement of liquid egg white with whey protein solution to develop cheese analogue cakes that had higher edible value and the quality test was also observed. The results revealed that the pH values of cheese analogues decreased with increasing pre-gelatinized starch levels. The water activity ranged from about 0.956 to 0.968. Meltability of cheese analogues added edible gums was higher than that of control. Water holding capacity of cheese analogue added 0.25% xanthan gum was the highest. The ratio of oil leakage for cheese analogue containing pre-gelatinized starch was higher than the control, it indicated that oil leakage could not be inhibited by pre-gelatinized starch. Oil leakage of cheese analogues could be inhibited by adding edible gums, which the addition of 0.25% xanthan gum was the most effective. The results of texture profile analysis (TPA) revealed softer texture of cheese analogues could be obtained by adding edible gums. It was observed that xanthan gum increased the hardness of cheese analogue containing higher oil content whereas locust bean and guar gum didn’t. That indicated the addition of xanthan gum was suitable for making low-fat soft cheese analogue and locust bean and guar gum were suitable for making full-fat soft cheese analogue. The results of preservation test showed that the pH values of cheese analogues increased gradually which ranged from 5.51～5.89. The highest total plate count of cheese analogue on the fifth day was 2.51 log CFU g -1. As the result of sensory evaluation, cheese analogue added 0.5% salt and 2% cheese flavoring had the highest score on overall acceptance. Cheese analogues cakes formulated with 75% LEW/25% WPI exhibited lower volumes than those containing no WPI. The results of TPA showed that the hardness, springiness, gumminess and chewiness values of cheese analogue cakes were lower than those of cakes added cream cheese. That indicated cheese analogue cakes had softer and smoother texture. Further, low-caloric cheese analogue cakes were more corresponsive with a healthy image. As the result of sensory evaluation, all the formulated cheese analogue cakes except the control and F cake were not significantly different with respect to overall acceptance scores.