17A-22 |
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N. NORONHA1, P. Hennelly, D. O' Riordan, M. O' Sullivan, and H. H. Wang. (1) Food Science, University College Dublin, Agriculture Building, Belfield, Dublin 4, Ireland Addition of functional fibre to replace fat could enhance the nutritional value of imitation cheese. The objective of this study was to examine the effects of replacing fat with fibre, on the texture and meltability of imitation cheese. The functional fibre used, Novelose 240, is a granular resistant starch which contains 40% total dietary fibre. Imitation cheese was manufactured using water, rennet casein, rapeseed oil, Novelose 240 and emulsifying salts. Cheese was manufactured to yield products with 10, 7, 4, 2 or 0% fat by inclusion of 11.3, 14.3, 17.3, 19.3 and 21.3% Novelose respectively. Meltability of cheese was assessed by an empirical method and the textural properties by texture profile analysis and dynamic rheology. Increasing the concentration of Novelose 240 significantly (P<0.001) decreased the cheese meltability and increased the hardness (222N to 315N). Both G¢ and G² increased and Tan d decreased with increasing Novelose content. Panellists were asked to evaluate imitation cheese with increasing levels of Novelose 240. When consumed at room temperature, imitation cheese with the Novelose content of 19.3% was the most preferred. After heating at 180°C for 4 min, all cheeses had very similar preference scores. The results indicate that it is possible to manufacture imitation cheese with, high levels of Novelose and a fat content as low as 2% with acceptable textural attributes as assessed by a sensory panel.
Session 17A, Dairy Foods: Cheese and microbiology
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