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Physical and sensory characteristics of processed cheeses manufactured by extrusion technology
Author(s) -
Adhikari Koushik,
Cole Andrea,
Grün Ingolf,
Heymann Hildegarde,
Hsieh FuHung,
Huff Harold
Publication year - 2009
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3608
Subject(s) - extrusion , moisture , food science , flavor , water content , sensory analysis , texture (cosmology) , materials science , chemistry , composite material , computer science , engineering , image (mathematics) , geotechnical engineering , artificial intelligence
BACKGROUND: Not much work has been reported on use of extrusion technology for manufacturing processed cheese. The main goal of this study was to determine whether processed cheese of acceptable quality could be manufactured by extrusion technology. Two extrusion temperatures (80 and 90 °C), two moisture levels (440 and 480 g kg −1 ), and two emulsifying salt levels (10 and 15 g kg −1 ) were studied (eight experimental samples). Instrumental measures (moisture and texture profile analysis), descriptive analysis, and consumer acceptability for the processed cheese samples were carried out. RESULTS: The instrumental measures and descriptive analysis showed differences among the samples. The major difference was a result of the moisture content. The lower‐moisture cheeses were firmer/chewier in texture, and had more Cheddar flavor note. Consumers found the lower‐moisture cheeses extruded at 80 °C to be more acceptable. CONCLUSION: It could be concluded from this study that processed cheeses that were extruded at lower temperature with lower moisture levels might be better suited for manufacturing using extrusion technology. Copyright © 2009 Society of Chemical Industry