15B-18 |
Microstructure and texture of mexican manchego cheese like products manufactured with canola oil and emulsifier blends |
C. LOBATO-CALLEROS, Preparatoria Agrícola, Universidad Autónoma Chapingo, Km 38.5 Carr. México-Texcoco, Texcoco, Edo. Méx., 56230, Mexico, C. Ramírez-Santiago, Preparatoria Agrícola, Universidad Autonoma Metropolitana-Iztapalapa, E. J. Vernon-Carter, IPH, Universidad Autonoma Metropolitana-Iztapalapa, and E. Aguirre-Mandujano, Departamento de Preparatoria Agrícola, Universidad Autónoma Chapingo, Km. 38.5 carretera México-Texcoco, Texcoco, 56230, Mexico. Diets rich in saturated fats have been associated to diverse illnesses, foremost of which are cardiovascular diseases that are the main cause of death in Mexico. On the other hand, diets abundant in mono and polyunsaturated fats are considered healthy. The objective of this work was to determine the microstructure and texture of Mexican Manchego cheese-like products whose fat fraction was made up by canola oil and different combination of emulsifiers. A full-fat control Manchego cheese (QGL) was prepared from whole milk (30 g fat/L milk) and nine Manchego cheese-like products (QACS) were prepared from skim milk (0.2 g fat/L) added with a blend of canola oil and emulsifiers (30 g /L of skim milk). The lipophilic emulsifiers sorbitan monostearate (S) and glycerol monostearate (G), and the hydrophilic emulsifier polyoxyethylene sorbitan monostearate (P) were used in different concentrations. After 30 days of aging, the cheeses were subjected to Instrumental Texture Profile Analysis and microstructural analysis using Scanning Electron Microscopy. High concentrations of P in the emulsion resulted in cheeses with higher hardness, elasticity and chewiness, but lower adhesiveness. The above-mentioned textural characteristics were associated with the formation of small fat globules surrounded by a dense protein matrix. Contrarily, cheeses with high concentrations of S showed an interrupted low-density protein matrix with larger fat globules than the cheeses with high concentrations of P. These structural characteristics were related to low hardness, elasticity and chewiness, but with high cohesiveness and adhesiveness values. G did not affect cheese texture. The formulation with 0.5P-0.2S-0.3G had a hardness, elasticity and cheesiness similar to that of the QGL cheese. These results indicate that it is possible to develop cheese like product that resemble texturally the original cheese they seek to substitute, even though their present different microstructural features.
Session 15B, Dairy Foods: Chemistry, microbiology and sensory analysis of various cheeses
|