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首页> 外文期刊>Australian Journal of Dairy Technology >Optimisation of the manufacturing of processed cheese without added fat and reduced sodium.
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Optimisation of the manufacturing of processed cheese without added fat and reduced sodium.

机译：在不添加脂肪和减少钠的情况下优化加工奶酪的制造。

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摘要

The main causes of cardiovascular diseases are obesity and hypertension, both of which are associated with high fat intake and high fat and sodium intake, respectively. Requeijao cremoso - a type of processed cheese that is an important part of the eating habits of average Brazilians - is a source of fat and salt (sodium chloride), as are most cheeses. In view of the high consumption of this cheese in Brazil, and the current demand for healthier foods, no-fat added reduced-sodium requeijao (NFARSR) would be an alternative to meet the needs of the changing market. The objective of this study was to optimise the use of emulsifying salts (JohaS9+JohaB50) so as to reduce the level of sodium of an existing no-fat added requeijao formulation developed earlier at the Instituto de Tecnologia de Alimentos-ITAL. In this study, the fat in requeijao was replaced by whey protein concentrate (WPC34), and sodium reduction was achieved by partially (40%) substituting potassium chloride for sodium chloride and by replacing part of the traditional sodium phosphate-based emulsifying salt (JohaS9) by a sodium-and-potassium-based emulsifying salt (JohaB50) containing 85% less sodium compared to S9. To this purpose, a 22 factorial design with two factors (JohaS9 and JohaB50) and two levels (+1, -1) was used, resulting in 11 experimental trials. The results were evaluated by response surface methodology to assess physical-chemical, sensory and instrumental texture parameters. Analysis of the response surface graphs showed that R5 - made with 1.0% JohaS9 and 1.2% JohaB50 - was the NFARSR formulation that best met the pre-set specifications.
机译：心血管疾病的主要原因是肥胖和高血压，二者分别与高脂肪摄入以及高脂肪和钠摄入有关。 Requeijao cremoso 是一种加工奶酪，是普通巴西人饮食习惯中的重要组成部分。它像大多数奶酪一样，也是脂肪和盐（氯化钠）的来源。鉴于巴西这种奶酪的高消费量以及当前对更健康食品的需求，可以选择添加无脂减少的 requeija o 钠（NFARSR）以满足不断变化的市场的需求。这项研究的目的是优化乳化盐（JohaS9 + JohaB50）的使用，以减少早期在技术研究所开发的现有无脂肪添加的 requeijao 配方中的钠含量。 Alimentos-ITAL。在这项研究中，用乳清蛋白浓缩物（WPC34）代替了 requeijao 中的脂肪，并通过部分（40％）用氯化钾代替氯化钠和部分传统的钠盐来实现钠的减少。磷酸钠基乳化盐（JohaS9），其中钠和钾基乳化盐（JohaB50）的钠含量比S9少85％。为此，使用具有两个因子（JohaS9和JohaB50）和两个水平（+ 1，-1）的2 2 析因设计，进行了11个实验研究。通过响应表面方法对结果进行评估，以评估物理化学，感觉和仪器质地参数。响应表面图的分析表明，用1.0％的JohaS9和1.2％的JohaB50制成的R5是最能满足预设规格的NFARSR配方。

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