Modification in the Functional Properties of Sodium Caseinate-based Imitation Cheese through Use of Whey Protein and Stabilizer

Abstract

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