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The effect of partial substitution of NaCl with KCl on the physicochemical, microbiological and sensory properties of Akkawi cheese
Author(s) -
Kamleh Rabih,
Olabi Ammar,
Toufeili Imad,
Daroub Hamza,
Younis Tarek,
Ajib Rola
Publication year - 2015
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.6906
Subject(s) - chewiness , food science , flavor , chemistry , potassium , brine , sodium , salt (chemistry) , lactic acid , potassium sorbate , low sodium , bacteria , sugar , organic chemistry , biology , genetics
BACKGROUND Studies have shown a direct relationship between increased dietary sodium intake and chronic diseases such as hypertension, cardiovascular disease and osteoporosis. Potassium chloride is the most widely used salt substitute for sodium chloride in different processed foods. Akkawi cheese, commonly consumed as fresh cheese, has a semi‐hard curd, chalky color, firm texture and salty flavor. The effect of partial replacement of NaCl with KCl on the chemical, textural, microbiological and sensory characteristics of fresh and mature Akkawi cheese was investigated.RESULTS Salt treatment ( NaCl reduction) had a significant effect on pH , lactic acid, sodium and potassium contents of cheeses. Texture profile analysis revealed a significant effect of salt treatment on adhesiveness, chewiness and hardness of cheese. All tested microorganisms increased with storage but in general did not differ between salt treatments, specifically between control (100% NaCl ) and (70% NaCl , 30% KCl ) samples. Descriptive analysis showed that salt treatment had a significant effect on bitterness, crumbliness and hardness, whereas the age of cheese was significant for color and fermented flavor. Salt treatment had no effect on acceptability variables for all experimental 2‐week Akkawi samples.CONCLUSION The above results suggest that a 30% substitution of NaCl by KCl (70% NaCl , 30% KCl brine) is acceptable. © 2014 Society of Chemical Industry