Issue 13 (1) 2014 pp. 55-64
Rezik Azab Awad1, Wafaa Mohammed Salama2, Azza Mahmoud Farahat1
2Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
Effect of lupine as cheese base substitution on technological and nutritional properties of processed cheese analogue
Background. Healthy foods have been met with marked success in the last two decades. Lupine flours, protein concentrates, and isolates can be applied as a substance for enriching different kinds of food systems such as bakery products, lupine pasta, ice cream, milk substitutes. Imitation processed cheese is made from mixtures of dairy and/or non dairy proteins and fat/oils and is variously labeled analogue, artifi cial, extruded, synthetic and/or fi lled. Processed cheese can be formulated using different types of cheese with different degree of maturation, fl avorings, emulsifying, salts, and/or several ingredients of non-dairy components. Non-dairy ingredients have been used in processed cheese for many dietary and economic reasons. In this study, lupine paste was used to substitute 25, 50, 75 and 100% of cheese in base formula of processed cheese analogue (PCA).
Material and methods. Matured Ras cheese (3 months old) was manufactured using fresh cow milk. Soft cheese curd was manufactured using fresh buffalo skim milk. Emulsifying salts S9s and Unsalted butter were used. Lupine termis paste was prepared by soaking the seeds in tap water for week with changing the water daily, and then boiled in water for 2 hrs, cooled and peeled. The peeled seeds were minced, blended to get very fi ne paste and kept frozen until used.
Results. Lupine paste was used to substitute 25, 50, 75 and 100% of cheese in base formula of processed cheese analogue (PCA). The obtained PCA were analysed when fresh and during storage up to 3 months at 5±2°C for chemical composition, physical and sensory properties. The histopathological effect of lupines on alloxan diabetic albino rats and nutritional parameters were also investigated. Incorporation of lupine paste in PCA increased the ash and protein contents while meltability and penetration values of resultant products were decreased. Adding lupine in PSA formula had relatively increased the oil index and fi rmness of products. Feeding rats a balanced diet containing processed cheese enriched with lupine showed marked improvements in islets structure and lowered blood glucose compared to rats fed on basil diet (negative group). Springiness was greatly reduced with increasing the added ratio of lupine in the formula of cheese. All processed cheese produced were sensory acceptable but an overall acceptability was lowered by incorporating lupine in PCA formula. Body and texture score of PCA was the mostly affected by increasing lupine ratio in formula without signifi cant difference up to 50% substitution of cheese base.
Keywords: processed cheese, analogue, lupine, histology, textural profi le, nutrition
|MLA||Awad, Rezik Azab, et al. "Effect of lupine as cheese base substitution on technological and nutritional properties of processed cheese analogue." Acta Sci.Pol. Technol. Aliment. 13.1 (2014): 55-64. http://dx.doi.org/10.17306/J.AFS.2014.1.5|
|APA||Awad R.A., Salama W.M., Farahat A.M., (2014). Effect of lupine as cheese base substitution on technological and nutritional properties of processed cheese analogue. Acta Sci.Pol. Technol. Aliment. 13 (1), 55-64 http://dx.doi.org/10.17306/J.AFS.2014.1.5|
|ISO 690||AWAD, Rezik Azab, SALAMA, Wafaa Mohammed, FARAHAT, Azza Mahmoud. Effect of lupine as cheese base substitution on technological and nutritional properties of processed cheese analogue. Acta Sci.Pol. Technol. Aliment., 2014, 13.1: 55-64. http://dx.doi.org/10.17306/J.AFS.2014.1.5|