Rheological and Sensory Properties of Reduced-Fat Processed Cheeses Containing Lecithin

Authors

  • M. A. Drake,

    Corresponding author
    1. Author Drake is with the Dept. Food Science & Technology, Southeast Dairy Foods Research Center, Mississippi Agriculture & Forestry Experiment Station, Mississippi State Univ., Mississippi State, MS 39762.
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  • V. D. Truong,

    1. Author Drake is with the Dept. Food Science & Technology, Southeast Dairy Foods Research Center, Mississippi Agriculture & Forestry Experiment Station, Mississippi State Univ., Mississippi State, MS 39762.
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  • C. R. Daubert

    1. Authors Truong and Daubert are with the Dept. Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27695.
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Address inquiries to Dr. M. A. Drake.

ABSTRACT

Reduced fat processed cheeses were prepared with granular or hydrogenated soy lecithin. Trained sensory panelists (n = 11) determined that reduced-fat cheeses containing lecithin were more similar in texture attributes to full-fat control cheeses than reduced fat cheeses without lecithin (P<0.05). Consumer flavor and acceptance scores (n =60) for cheeses with lecithin were not different from control cheeses, but texture acceptance scores for cheeses with lecithin were higher than scores for reduced fat control cheeses (P.0.05). Cheeses containing lecithin were less elastic than reduced fat control cheeses as determined by sensory panels and instrumental percent creep recovery. Lecithin improved processed cheese texture without negatively affecting acceptance.

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