Textural and Melting Properties of Processed Cheese Spread as Affected by Incorporation of Different Inulin Levels

Giri, Apurba; Kanawjia, Suresh K.; Khetra, Yogesh

Textural and Melting Properties of Processed Cheese Spread as Affected by Incorporation of Different Inulin Levels

2014

Giri, Apurba | Kanawjia, Suresh K. | Khetra, Yogesh

Inulin as a soluble dietary fiber can be incorporated in processed cheese spread to enhance its functionality. But due to high hygroscope nature of inulin its addition changes the properties of the product. In the present study, effect of textural and melting properties of the processed cheese spread have been studied at different levels (0, 4, 6 and 8 %) of inulin addition. Results showed that as the levels of inulin addition were increased from 0 to 8 %, the firmness and work of shear of cheese spread increased, whereas the stickiness and work of adhesion decreased. On melting properties at 6 % inulin addition the Rapid Visco Analyzer ™ cheese melt viscosity index increased significantly (p < 0.05) as compared to the control; however, further increase of inulin addition did not change it significantly (p > 0.05).

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