Effect of potato incorporation on the physico-chemical, textural and sensory properties of processed cheese

The aim of the present study was to incorporate potato for the development of processed cheese rich in carbohydrates with low fat content and to minimize the cost without affecting the overall quality. A blend of young and old Cheddar cheese was used in the preparation. Boiled and mashed potatoes we...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2017-06, Vol.11 (2), p.776-780
Main Authors: Rafiq, Syed Mansha, Ghosh, Bikash C.
Format: Article
Language:English
Subjects:
Carbohydrates
Cheddar cheese
Cheese
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Dairy products
Engineering
Flavors
Food Science
Moisture content
Nutrient content
Original Paper
Parameter modification
Potatoes
Process parameters
Processed foods
Sensory evaluation
Sensory properties
Vegetables
Water content
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Summary:The aim of the present study was to incorporate potato for the development of processed cheese rich in carbohydrates with low fat content and to minimize the cost without affecting the overall quality. A blend of young and old Cheddar cheese was used in the preparation. Boiled and mashed potatoes were incorporated at a level of 20, 30 and 40% and the effect on the physico-chemical, textural and sensory properties were evaluated. Results showed that with the increased level of potato incorporation into the processed cheese, moisture content increased whereas fat and protein content decreased. On textural properties no significant difference (p > 0.05) was found till 20 and 30% incorporation, but at 40%, hardness and gumminess was significantly (p  0.05) till 30% level but at 40% it was significantly lower (p 
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-016-9448-3