NDLI: Effect of potassium-based emulsifying salts on sensory, textural, and functional attributes of low-sodium processed Mozzarella cheese

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Effect of potassium-based emulsifying salts on sensory, textural, and functional attributes of low-sodium processed Mozzarella cheese

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Effect of potassium-based emulsifying salts on sensory, textural, and functional attributes of low-sodium processed Mozzarella cheese

Content Provider	Springer Nature Link
Author	Chavhan, Ganesh B. Kanawjia, S. K. Khetra, Yogesh Puri, Ritika
Copyright Year	2014
Abstract	Dietary sodium content is considered as a major contributor to hypertension and cardiovascular diseases. Mozzarella cheese contains high amount of sodium, and addition of emulsifying salts (ESs) to the manufacture of processed cheese further adds to the overall sodium content. The present investigation envisaged the manufacture of low-sodium processed Mozzarella cheese by partial replacement of sodium chloride with potassium chloride (KCl) and also by using potassium-based emulsifying salts, i.e., potassium citrate and di-potassium phosphate, in place of sodium-containing salts. Desired level of potassium chloride and potassium-based emulsifying salt was optimized using response surface methodology (RSM). Sensory attributes, instrumental hardness, meltability, and stretchability were kept as responses of the design. The study returned 30.96% of KCl and 2% of emulsifying salt to be optimum, and at these levels, the product had maximum sensory scores. Hardness, meltability, and stretchability of the product were reported to be 14.355 N, 21.68 cm and 15.07 cm, respectively. Further, the study was validated by manufacturing the product using optimized levels of ESs and KCl and comparing the actual responses with the responses predicted by RSM. No significant difference (p > 0.05) between actual and predicted values validated the results of RSM. Full-sodium and low-sodium cheeses had 905 mg/100 g and 260 mg/100 g sodium, respectively. Thus, the study resulted in 71.27% reduction in overall sodium content of processed Mozzarella cheese.
Starting Page	265
Ending Page	278
Page Count	14
File Format	PDF
ISSN	19585586
Journal	Dairy Science & Technology
Volume Number	95
Issue Number	3
e-ISSN	19585594
Language	English
Publisher	Springer Paris
Publisher Date	2014-12-18
Publisher Place	Paris
Access Restriction	Subscribed
Subject Keyword	Emulsifying salts Potassium chloride Low-sodium Mozzarella cheese Meltability Stretchability Food Science Agriculture Microbiology
Content Type	Text
Resource Type	Article
Subject	Biochemistry Food Science

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Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

Effect of potassium-based emulsifying salts on sensory, textural, and functional attributes of low-sodium processed Mozzarella cheese

Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

Title : Effect of Potassium Chloride and Potassium-Based Emulsifying Salts as a Salt ( Sodium chloride ) Replacer on the Sensory and Textural Properties of Pasteurized Process Cheese

The influence of sodium chloride reduction on physicochemical, biochemical, rheological and sensory characteristics of Mozzarella cheese

EFFECT OF EMULSIFYING SALTS ON OBJECTIVE AND SUBJECTIVE PROPERTIES OF PROCESSED CHEESE

Development of Low Sodium Processed Mozzarella Cheese Using Potassium Based salts

Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island

The effect of added proteolytic enzymes on meltability of Mozzarella cheese manufactured by ultrafiltration

Effect of potassium-based emulsifying salts on sensory, textural, and functional attributes of low-sodium processed Mozzarella cheese

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