Rheological Characterization of Lowfat Processed Cheese Spread with

Rheological Characterization of Low-fat Processed Cheese Spread with Inulin as a Fat Replacer Dave J Punit, C. Karunanithy, and Hans Zoerb Department of Food and Nutrition, University of Wisconsin-Stout, Menomonie, WI 54751 Processed cheese spread preparation Introduction v High fat diet not only increases coronary heart diseases but also leads to obesity. v According to CDC (2010), 35. 7% of the total adult population and 17% of children and adolescent population is obese ; coronary heart disease death is about 26% of the total death. v Consumers are becoming more health conscious and are more lean towards the low calorie and low fat foods. v As per the CFR title 21 Sec. 101. 62, the product contain 6 g or less amount of fat per 100 g is consider as “Low Fat Product”. v Supermarket shelves are getting filled with reduced and low fat products like low fat yogurt, ice-cream, cheeses, and cheese products. v However, they are limited with flavor, texture, and mouth feel v Hydrocolloids can act as bulking/gelling agent, coating, water binder, fat replacer and or texture modifier. v Inulin is a hydrocolloid with low calorie , tasteless and flavorless, natural dietary fiber and GRAS Water + Dry Ingredients + Cheese-Emulsifying salt Results and Discussion Chemical composition, yield stress , and strain of low-fat and full-fat processed cheese spreads Heating 65 -85ºC Control Parameter Agitation 300 -900 rpm Treatment FFC LF 6% LF 7% LF 8% Fat, % 20. 60 a 6. 00 b 5. 94 b 5. 61 b 5. 60 b Protein, % 16. 70 a 12. 10 b 12. 00 b 11. 90 b Moisture, % 56. 06 d 71. 23 a 66. 17 b 65. 80 b 64. 74 c p. H 5. 60 a 6. 10 a 522. 16 b 253. 60 d 304. 56 c 535. 76 ab 575. 52 a Yield stress, Pa Strain, rad 1. 141 a 0. 589 b 0. 484 b 0. 606 b 0. 480 b Means with different letters within a row differs significantly (p < 0. 05) Stress Vs. Strain 600 Objectives 500 Materials and Methods v Reduced fat cheddar cheese, aged cheddar cheese for low fat processed cheese spread, in addition mild cheddar cheese used for preparing full fat processed cheese spread v Fat- Mojonnier method, protein—Kjeldahl method, moistureatmospheric oven draft method and p. H using p. H meter Processed cheese spread with inulin 400 LF 7% Stress , Pa v To formulate processed cheese spread with different levels of inulin and identify the optimum level. v To characterize the processed cheese spread with added inulin for its spreadability. LF 6% LF 8% 300 LFC 200 Brookfield-Vane Rheometer v Yield stress v Yield strain v Spreadability FFC 100 0 0 0, 2 0, 4 0, 6 0, 8 1 1, 2 1, 4 1, 6 Strain, rad Conclusion Full fat spread (FF control) Processed cheese spread Low fat control (0% inulin) 6, 7 , and 8% inulin Data analysis: SAS 9. 2 v. Inulin can mimic the fat in low-fat processed cheese spread and it helps to increase the stress value. v. Low-fat spread with 7% and 8% inulin demonstrated similar and higher yield stress value than full-fat control, respectively. v 7% inulin is the optimum level to achieve the same stress value as of full-fat control.