Influences of disodium phosphate on various properties of a processed cheese spread and its storage stability
2004
Chinprahast, N.(Chulalongkorn University, Bangkok (Thailand). Faculty of Science. Department of Food Technology) E-mail:[email protected] | Subhimaros, S.(Chulalongkorn University, Bangkok (Thailand). Faculty of Science. Department of Food Technology) | Puttiphonsothon, N.(Chulalongkorn University, Bangkok (Thailand). Faculty of Science. Department of Food Technology)
Processed cheese spread was developed from curds prepared by coagulation of the market-returned UHT fresh milk with acetic acid, calcium chloride and rennet. Disodium phosphate was used as an emulsifying salt to help improve and maintain desirable properties of the product. It was found that increasing amount of this ingredient had significant (p GT= 0.05) effects on percent moisture content, sodium content (as percent sodium chloride), and instrumental textural profiles including force, softness and adhesiveness. In addition, an increase in the amount of this salt also significantly (p LT= 0.05) affected sensory characteristics, namely appearance, texture, spreadability and overall liking. It was decided that the most suitable level of disodium phosphate for the development of the processed cheese spread was 3 percent. Thereafter, the prototype product (added with potassium sorbate and packed in a glass bottle) was stored at 10+-1 deg C to verify for its shelf life. It was revealed that there were significant (p LT= 0.05) alterations of lightness (L), yellowness (b), the three instrumental textural characteristics and sensory traits, viz. flavor, texture and overall liking when the storage time was extended. In addition, the total viable number of the microorganisms was also increased with time and, consequently, this processed cheese spread was suitably kept for the maximum period of six weeks. The developed prototype product had 58.65 percent moisture, 10.95 percent protein, 2.92 percent fat, 4.13 percent ash and 23.35 percent carbohydrate, respectively.
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Эту запись предоставил Kasetsart University