17A-14 |
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L. Fuentes-Jimenez, ICAp, Universidad Autonoma del Estado de Hidalgo at Tulancingo, Rancho Universitario, Tulancingo, 43600, Mexico and A. TOTOSAUS, Biotechnology and Functional Properties of Foods, Tec. Estudios Sup. de Ecatepec (TESE), Av. Valle del Mayo y Av. H. González, Edificio J, Food Science Lab, Ecatepec, 55210, Mexico. Fat reduction is the main factor that affects cheese texture and melting. In low fat foods hydrocolloids are used to impart desirable texture characteristics. Carrageenans had special properties to interact with milk proteins and can be used to mimic full-fat cheese characteristics. The objective was to determine the effect of kappa and lambda carrageenans in color and melting of fat reduced Oaxaca cheese. A ten points three components mixture design approach was used to determine the effect of fat reduction with the incorporation of kappa and lambda carrageenans in color (CIE-LAB coordinates), yielding and melting by Schreiber test. Polynomial with no intercept regression was performed to plot triangular isoresponse curves for each variable. Milk was standardized to elaborate Oaxaca cheeses adjusting fat, kappa and lambda carrageenans content in agree to the design. Fat proportion had a significantly effect on color and melting characteristics. Fat reduction produces a whiter color and the melting level was considerably decreased. Lambda carrageenan has a detrimental effect on melting, whereas fat and kappa interaction had a high influence on this parameter. The increase in kappa-carrageenan proportion resulted in less white cheeses, but the interaction with the fat content had a positive effect on color. Yielding was not affected by fat reduction and no significantly difference was found among carrageenans. Fat can be reduced in Oaxaca cheese by the kappa and lambda carrageenans incorporation without no detrimental effect on melting and color with an acceptable yielding by formula optimization using the equations generated.
Session 17A, Dairy Foods: Cheese and microbiology
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