The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums

Mahrooghi, Mostafa; Ghods Rohani, Mohsen; Rashidi, Hassan

doi:10.22101/JRIFST.2017.02.26.005

The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums

Document Type : Original Paper

Authors

¹ MSc of Novel Dairy Products Manufacture, Institute of Technical and Vocational Higher Education, Jahad-e- Agriculture, Khorasan-e-Razavi Center, AREEO, Mashhad, Iran

² Food Industries Department, Khorasan-e-Razavi Agriculture and Natural Resources Research and Education Center, AREEO, Mashhad, Iran

10.22101/JRIFST.2017.02.26.005

Abstract

In this research, the effects of three variables, Konjac Glucomannan gum (KGM) (0-0.4% w/w), Xanthan gum (XG) (0-0.4% w/w) and Butter (3-9% w/w) on firmness, flavor, spread ability, color, total acceptance and pH of spreadable processed cheese were investigated. The central composite experimental design (CCD) was used and the data were analyzed using response surface methodology (RSM). Coefficients of determination (R²) of fitted regression models for firmness, flavour, spreadability, colour, total acceptance and pH were 0.834, 0.852, 0.959, 0.886, 0.813 and 0.871, respectively. The Results of analysis of variance (ANOVA) table showed that the lack of fit was not significant for all response surface models at 95%. Therefore, the models for all response variables were highly adequate. The results showed that the effects of adding hydrocolloids and butter content were significant for sensory and chemical specifications. The optimum processing conditions for producing spreadable processed cheese with the best overall values for response variables were 0.066% (w/w) KGM, 0.024% (w/w) Xanthan gum and 8.53% (w/w) butter. The response values for such product were: firmness: 2.88, flavour: 3.99, spreadability: 4.88, colour: 4.11, total acceptance: 4.03 and pH: 5.51 and the desirability value was 93.06%.

Keywords

References

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