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Textural and Melting Properties of Processed Cheese Spread as Affected by Incorporation of Different Inulin Levels

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Abstract

Inulin as a soluble dietary fiber can be incorporated in processed cheese spread to enhance its functionality. But due to high hygroscope nature of inulin its addition changes the properties of the product. In the present study, effect of textural and melting properties of the processed cheese spread have been studied at different levels (0, 4, 6 and 8 %) of inulin addition. Results showed that as the levels of inulin addition were increased from 0 to 8 %, the firmness and work of shear of cheese spread increased, whereas the stickiness and work of adhesion decreased. On melting properties at 6 % inulin addition the Rapid Visco Analyzer ™ cheese melt viscosity index increased significantly (p < 0.05) as compared to the control; however, further increase of inulin addition did not change it significantly (p > 0.05).

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Acknowledgments

The first author thankfully acknowledges the financial assistance provided by the Director, National Dairy Research Institute, Karnal (Indian Council of Agricultural Research) in the form of Institute Fellowship for carrying out this work and is grateful to Dr. Avneet Rajoria for his help during texture analysis and RVA study.

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Authors and Affiliations

  1. Cheese and Fermented Foods Laboratory, Dairy Technology Division, National Dairy Research Institute, Karnal, 132001, Haryana, India

    Apurba Giri, Suresh K. Kanawjia & Yogesh Khetra

Authors
  1. Apurba Giri
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  2. Suresh K. Kanawjia
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  3. Yogesh Khetra
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Corresponding author

Correspondence to Apurba Giri.

Additional information

Oral Presentation

Giri A & Kanawjia SK. Effect of inulin on the quality of processed cheese spread and its hypocholesterolemic study. International conference on “Food Technology for Health Promotion,” organized by the International Institute of Food and Nutritional Sciences, at Jawaharlal Nehru University, New Delhi, India on 27–28 December 2012, awarded second prize.

Poster Presentation

Giri A, Kanawjia SK & Khetra Y. Fiber-enriched functional processed cheese spread. International conference on “Functional Dairy Foods,” organized by Dairy Technology Society of India and National Dairy Research Institute, at Karnal, Haryana, India, 16–19 November 2011.

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Giri, A., Kanawjia, S.K. & Khetra, Y. Textural and Melting Properties of Processed Cheese Spread as Affected by Incorporation of Different Inulin Levels. Food Bioprocess Technol 7, 1533–1540 (2014). https://doi.org/10.1007/s11947-013-1235-0

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  • DOI: https://doi.org/10.1007/s11947-013-1235-0

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