Effect of adding salty‐taste enhancers on physicochemical and microstructural characteristics of reduced‐NaCl UF cheese using mixture design methodology

The aim of this study was to evaluate the interaction of sodium chloride, l‐arginine, oregano extract and yeast extract on the physicochemical properties of reduced‐NaCl UF cheese. l‐arginine addition significantly enhanced the moisture content, pH values, adhesiveness and salty taste of samples. Th...

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Bibliographic Details
Published in:International journal of dairy technology 2022-02, Vol.75 (1), p.214-238
Main Authors: Mahmoodi, Zohre, Zendeboodi, Fatemeh, Mortazavian, Amir Mohammad, Farhoodi, Mehdi, Mofid, Vahid, Mohammadi Moghaddam, Toktam, Mehraban Sang Atash, Masoome
Format: Article
Language:English
Subjects:
Cheese
Dairy products
Feta cheese
Flavour
Moisture content
Oregano
pH effects
Physicochemical properties
Salty taste
Sensory analysis
Sensory properties
Sodium chloride
Taste
Water content
Yeast
Yeasts
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Summary:The aim of this study was to evaluate the interaction of sodium chloride, l‐arginine, oregano extract and yeast extract on the physicochemical properties of reduced‐NaCl UF cheese. l‐arginine addition significantly enhanced the moisture content, pH values, adhesiveness and salty taste of samples. The increase in the oregano extract enhanced the moisture content, redness value and hardness of UF cheese, while reducing the lightness value and overall acceptance. In addition, yeast extract had a notable influence on pH, yellowness and textural properties. The amount of each component for producing the optimum formulation was determined based on physicochemical and sensory properties of cheese samples. NaCl‐reduced UF cheese poduction
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12832