Abstract:
Saturated fat consumption increases the risk of bot
h coronary and cancer diseases.
Therefore, fat reduction in UF-Feta cheese (
≈
45% FDM) is favorable but, unfortunately,
it has some negative effects on the texture and sen
sory characteristics of the cheese. In this
research, response surface methodology was employed
to study the probably improving
effects of WPC80 (0-20 gr kg
-1
), lecithin (0-2 gr kg
-1
) and a mixture of xanthan and guar
(0-1 gr kg
-1
) on sensory and instrumental texture characteristi
cs of low-fat UF-Feta cheese
made from 6% fat retentate. Lecithin and xanthan-gu
ar had positive and WPC80 had
negative effects on hardness, chewiness, and gummin
ess of the cheeses. Furthermore,
results showed lecithin had negative effects on tas
te, acceptance, and appearance and
positive effects on sensory texture. The taste was
improved by WPC and xanthan-guar
enhanced sensory texture and acceptance scores. Fin
ally, multiple response optimization
method was used to determine optimized formula of l
ow-fat cheese (19.47 gr kg
-1
WPC80,
0.5 gr kg
-1
xanthan-guar and 0.13 gr kg
-1
lecithin). A cheese sample produced based on
optimized formula and full fat cheese had similar s
ensory and instrumental texture.
Keywords
: Optimization, Response surface methodology.
