Comparison of full‐fat and low‐fat cheese analogues with or without pectin gel through microstructure, texture, rheology, thermal and sensory analysis

Abstract

SummaryThe effects of pectin gel and protein base on processed semi‐solid cheese analogues were studied through microstructure, texture, rheology, thermal analysis and sensory evaluation. Scanning electron microscopy revealed differences in the microstructure of processed cheese analogues. Samples made with full‐fat contained higher concentrations of fat globules and were denser compared with low‐fat cheese analogues with or without pectin gel. The pectin gel in the products acted as a linkage with other ingredients and made the products more compact and had less cavity compared with the products without pectin gel added. On rheological analysis, the full‐fat products manifested a more solid‐like form. The storage modulus of pectin gel sample was higher than that without pectin gel. All the samples’ rheological parameters were depending on the oscillatory frequency and temperature. In low‐fat samples, pectin gel added or not affected the hardness, gumminess, chewiness and adhesiveness significantly. The pectin gel addition show positive effect to the texture profile of the low‐fat cheese analogues. Through thermal analysis, the meltability and glass transition temperature of the processed cheese analogues were measured. The low‐fat cheese analogue with pectin gel addition got the higher texture and mouthfeel scores through sensory evaluation.