Abstract:
Guar gum and whey proteins concentrate (WPC-35) were used as functional additives
to improve the functional characteristics (hardness and meltability) of the Na-caseinatebased
imitation cheese. Also, the alterations in the composition, sensory acceptance, color,
and texture caused by these ingredients were evaluated. Imitation cheeses were
formulated with three levels each of WPC (0, 1.5, and 3%) and guar gum (0, 0.3 and
0.6%) w/w in cheese formulation. Cheeses with higher guar and lower WPC were softer
and melted to a greater degree. Use of the two food additives at increasing levels reduced
the amount of protein significantly (P< 0.05). Unlike guar, WPC increased pH values.
Color of the cheese was affected positively by guar and negatively by WPC (P< 0.05). The
overall acceptability of the cheese was not affected by the levels of WPC, but it did
improve with increasing level of guar used in the formulation. Taking into consideration
the adverse impact of WPC on color and meltability and slight adverse effect of guar on
the hardness of imitation cheese, use of WPC at 1.5% and guar at 0.3% level in the
formulation of imitation cheese is recommended.
Keywords: Guar gum, Physico-chemical properties, Sensory characteristics, Whey protein
concentrate.
