Flavouring reduced fat high fibre cheese products with enzyme modified cheeses (EMCs) |
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Authors: | Nessa Noronha Denis Cronin Dolores ORiordan Michael OSullivan |
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Affiliation: | aSchool of Agriculture, Food Science and Veterinary Medicine, College of Life Sciences, University College Dublin, Belfield, Dublin 4, Ireland |
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Abstract: | Medium (13%) and low (2%) fat imitation cheeses (pH 6 or 5.5) were flavoured with 5% w/w EMC containing 16%, 28% or 47% total free fatty acids (low to high levels of hydrolysis, respectively) and were examined by a sensory panel. Aroma active short-chain free fatty acids were monitored using gas chromatographic techniques. Regardless of cheese pH or EMC composition, panellists ranked all medium-fat cheeses similarly. Low-fat cheeses flavoured (pH 6 or 5.5) with low or medium lipolysis EMC were described as ‘well-balanced’ and ‘cheesy’ and were significantly more preferred to cheeses containing high hydrolysis EMCs. Low-fat cheeses were least preferred of all cheeses because of ‘very intense’ bursts of off-flavours. Lower pH cheeses were softer and less melting. Higher fat levels in imitation cheese modulated a greater retention of fat-based flavour compounds and improved their release during consumption more than did lower fat levels. |
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Keywords: | Imitation cheese Enzyme modified cheese Hydrolysis SPME/GC Sensory Low-fat |
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