Use of fat blends in cheese analogs: influence on sensory and instrumental textural characteristics

• Published in: Journal of texture studies Vol. 28; no. 6; pp. 619 - 632
• Main Authors: Lobato-Calleros, C, Vernon-Carter, E.J, Guerrero-Legarreta, I, Soriano-Santos, J, Escalona-Beundia, H
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.12.1997; Blackwell
• Subjects: ACEITE DE SOJA; ALIMENTOS ARTIFICIALES; ANALISIS ORGANOLEPTICO; ANALYSE ORGANOLEPTIQUE; BEURRE VEGETAL; Biological and medical sciences; CHEESE; Food industries; FROMAGE; Fundamental and applied biological sciences. Psychology; GRASA DE LA LECHE; GRASAS VEGETALES; HUILE DE SOJA; MATIERE GRASSE DU LAIT; Milk and cheese industries. Ice creams; MILK FAT; ORGANOLEPTIC ANALYSIS; PLANT FATS; QUESO; Research and development. New food products, dietetic foods and beverages; SIMULATED FOODS; SOYBEAN OIL; SUCCEDANE D'ALIMENT POUR HOMME; TEXTURA; TEXTURE; Vegetable fat; Edible fat; Organoleptic properties; Cheese substitute; Edible oil; Animal fat; Texture; Cholesterol; Property formulation relationship; Dietetic product; Light product; Soybean oil; Milk fat
• ISSN: 0022-4901; 1745-4603
• DOI: 10.1111/j.1745-4603.1997.tb00142.x

ABSTRACT Cheese analogs were prepared with the fat fraction composed of butterfat, soybean fat or soybean oil and their blends, in accordance with an experimental design of three components. The ten resulting formulations were subjected to a texture profile instrumental analysis and sensory analysis by a quantitative ranking test. Principal Component Analysis showed that the instrumental textural characteristics of hardness and adhesiveness were negatively correlated to cohesiveness and springiness, while the sensory texture characteristic of firmness was correlated negatively with elasticity and creaminess. Soybean fat confers hardness and adhesiveness to the cheese analogs, but decreases their cohesiveness and springiness, while the opposite effect is due to soybean oil and butterfat.