The Formulation of Cheese Analogue from Sweet Corn Extract.

Nur Aini,Vincentius Prihananto,Budi Sustriawan,Riza N Ramadhan,Didik Romadhon

doi:10.1155/2019/8624835

Nur Aini, Vincentius Prihananto + Show 3 more

Open Access

https://doi.org/10.1155/2019/8624835

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Abstract

Analogue cheese made from sweet corn extract was expected to fulfill the people's need for cheese and as alternative cheese made from cow's milk. The use of maltodextrin as a filler and citric acid as an acidulant was expected to improve the characteristics of corn cheese. The aims of this article were to (1) determine the optimum concentration of maltodextrin, papain, and citric acid in order to produce corn milk-based cheese analogue with the best characteristics; (2) determine the characteristics of cheese analogue produced using the optimum concentration. The research design used in this study was Response Surface Methodology (RSM) based on Central Composite Design (CCD) with three factors: citric acid concentration (0.12%, 0.16%, and 0.20%), commercial papain (0.026%, 0.030%, and 0.034%), and maltodextrin (10%, 15%, and 20%). The optimum formula to produce cheese analogue with the highest protein content and yield was with the addition of 0.20% citric acid, 0.029% papain, and 20% maltodextrin. The cheese analogue produced from the optimum formula had moisture content of 61.590%, yield of 17.512%, total dissolved solids of 19.00°Brix, dissolved protein of 19.837%, acidity (pH) of 5.4, and fat of 6.976%. The sensory characteristics of cheese analogue spread from sweet corn extract are similar to those of cheese from cow's milk; i.e., it had a yellowish-white color, distinctive aroma of cheese, no sour taste, and soft texture and was easy to spread. Therefore, it was possible to explore the sweet corn as ingredient of spread cheese that has low fat content.

Highlights

Milk and dairy products have high nutritional value that contributes to fulfilling nutrient and protect against chronic diseases [1]
The aims of this study were to (1) determine the optimum concentration of citric acid, papain, and maltodextrin to produce corn milk-based cheese analogue which had the highest yield; (2) determine the chemical and sensory characteristics of cheese analogue produced from the optimum formulation
The yield is greater than the yield of cheese from cow’s milk conducted by [18], which is of 6.4 - 7.0% with the same acidifying agent, namely, citric acid

Summary

Introduction

Milk and dairy products have high nutritional value that contributes to fulfilling nutrient and protect against chronic diseases [1]. Substitution of milk fat with vegetable fat is an alternative to obtain dairy products with a balanced saturated/unsaturated fat. One of the dairy products that can be substituted with the other ingredients is cheese, whose product is called cheese analogue. The advantage of cheese analogue was the production cost which was relatively lower compared to cheese made from cow’s milk [3]. It is proven that vegetables, fruit, or cereals can be used as substitutes in making cheese analogue [10]. Sweet corn can be processed into extract that has milk-like taste, which can be used to substitute for dairy products, for example, into corn yogurt [11]. Sweet corn has the potential to substitute in making cheese analogue. There has been no research conducted on cheese analogue made from sweet corn extract. We make analogue spread cheese because it is easy and fast to make

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