Impact of reduced sucrose content on processed cheese: Sensory, textural, and storage stability analysis

Abstract

The present study examines the impact of varying sucrose concentrations (12%, 6%, and 0%) on the sensory qualities and storage stability of processed cheese. Our findings reveal that sucrose is crucial for enhancing color depth, modulating flavor, and improving texture. Specifically, higher sucrose levels impart a caramel color, increase sweetness, and maintain a harmonious balance between salty and sour tastes, thereby mitigating the intensification of unwanted flavors (P < 0.05). Furthermore, sucrose acts as a structural element that bolsters viscoelastic properties and prolongs storage stability; increased sucrose content slows flavor degradation and preserves textural consistency over time. While reductions in sucrose do not significantly compromise the texture of fresh samples (P > 0.05), they necessitate adjustments in flavor profiles. This research highlights the essential role of sucrose in processed cheese and sets the stage for further studies on sugar reduction strategies and the potential use of alternative fillers, marking a significant step forward in the development of processed cheese products.