Physiochemical and sensory properties of functional low fat cheesecake manufactured using cottage cheese

The aim of this study was to evaluate the physicochemical and sensory properties of functional low-fat cheesecake prepared by using full, low and fat-free cottage cheese as a healthier alternative of cream cheese as a control which traditionally used in cheesecake making. The results revealed that moisture content of different prepared cottage cheese samples varied from 78.38% to 81.22% and fat content from 0.41% to 5.30%. The protein content in cottage cheese samples ranged from 12.15% to 14.85% which was, on average, greater than its content in cream cheese. Also, the ash content of cottage cheeses was higher than that of cream cheese. A reduction in fat content was occurred in cheesecakes prepared with full, low and fat free cottage cheeses compared to cream cheesecake; it was approximately 50%, 71% and 88%, respectively. The carbohydrates were also gradually and significantly (P<0.05) decreased by substitution with the above respective cottage cheeses, comparing to cream cheesecake. Cheesecakes prepared with free fat and reduced fat cottage cheese had significantly (P<0.05) higher protein content (20.49% and 17.0%, resp.) as well as ash content (8.94% and 8.54% resp.) than the control cheesecake made from cream cheese, thus promoting the nutritive value. Measurements of tenderness using (penetrometer) indicated that the substitution with full fat cottage cheese (4% milk fat) was more significantly (P<0.05) tender than the other cheesecake samples. Both cheesecakes substituted with free fat and full fat-cottage cheeses were more significantly (P<0.05) lighter than the other samples, meanwhile, the color values of yellowness of these two kinds of cottage cheese were less significantly (P<0.05) lesser.The functional low-fat cheesecakes prepared from cottage cheeses showed good organoleptic properties which accepted by panelists. Since, the manufacture of cheesecakes with the use of cottage cheese from milk contained 4%, 2% and 0.1% milk fat reduced the total calories of the final product by 30, 41.77 and 48.57, respectively and also caused a reduction in total cost of the cheesecakes by 40%. So, it is easy to say that, cottage cheese with 4% or 2% milk fat is a healthy and functional choice in manufacture of low-fat cheesecake.