Using taste-induced saltiness enhancement for reducing sodium in Cheddar cheese: Effect on physico-chemical and sensorial attributes |
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| Affiliation: | 1. Dairy Technology, National Dairy Research Institute, Karnal, Haryana, 132001, India;2. School of Food and Nutritional Sciences, University College Cork, Ireland;1. Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) – Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional del Litoral (UNL) – Güemes 3450 (S3000GLN), Santa Fe, Argentina;2. INTI Lácteos, Ruta Nac. 34 km 227.6, Rafaela, Argentina;1. Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil;2. Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoléculas Professora Eloisa Mano (IMA), 21941-598 Rio de Janeiro, Brazil;3. Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil;4. Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), 13083-862 Campinas, Brazil;5. Universidade Estadual de Ponta Grossa (UEPG), Departamento de Engenharia de Alimentos, 84030-900 Ponta Grossa, Brazil;6. Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), Instituto de Laticínios Cândido Tostes (ILCT), 36045-560 Juiz de Fora, Minas Gerais, Brazil;7. University of Melbourne, Faculty of Veterinary & Agricultural Sciences, School of Agriculture & Food, Melbourne, VIC 3010, Australia;8. Istituto di Scienze dell''Alimentazione, CNR-ISA, Via Roma, 64, 83100 Avellino, Italy;9. Shahid Beheshti University of Medical Sciences, National Nutrition and Food Technology, Research Institute Faculty of Nutrition and Food Sciences, Department of Food Science and Technology, Tehran, Iran;1. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland;2. School of Life Sciences, University College Limerick, Co. Limerick, Ireland;1. Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil;2. ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas, UNICAMP, POB 6154, 13083-970 Campinas, SP, Brazil;1. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland;2. School of Life Sciences, University College Limerick, Co. Limerick, Ireland |
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| Abstract: | Reduced sodium Cheddar cheese (RSCC) was prepared by substituting 75% of sodium chloride (NaCl) with potassium chloride (KCl). To mask the inherent bitterness of KCl and to improve the flavour profile of RSCC, hydrolysed vegetable protein (HVP) as flavour enhancer (FE) and adenosine-5′-monophosphate (AMP) as bitter blocker (BB) were used. The study evaluated physico-chemical and sensory attributes of RSCC and changes in these attributes during ripening. Flavour, colour and appearance, saltiness and bitterness scores of both the samples were at par (p < 0.05) throughout the period of ripening, but body and texture scores of RSCC was significantly (p < 0.05) lower. This was probably due to increased casein hydration caused by substitution of sodium by potassium. Water activity (aw) of RSCC was found to be significantly higher. The study suggested successful use of FE and BB for increasing the flavour profile of RSCC. |
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