Izvorni znanstveni članak

https://doi.org/10.15567/mljekarstvo.2020.0101

Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese

Mirela Lučan orcid.org/0000-0001-5423-8207 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
Jasmina Ranilović orcid.org/0000-0001-7600-1083 ; Research and Development, Podravka Ltd. Ante Starčevića 32, 48000 Koprivnica, Croatia
Vedran Slačanac ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
Tanja Cvetković orcid.org/0000-0003-2809-9252 ; Research and Development, Podravka Ltd. Ante Starčevića 32, 48000 Koprivnica, Croatia
Ljiljana Primorac ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
Davorka Gajari orcid.org/0000-0002-1314-8819 ; Research and Development, Podravka Ltd. Ante Starčevića 32, 48000 Koprivnica, Croatia
Helena Tomić Obrdalj orcid.org/0000-0002-7419-3226 ; Research and Development, Podravka Ltd. Ante Starčevića 32, 48000 Koprivnica, Croatia
Marko Jukić orcid.org/0000-0001-8790-5256 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
Jasmina Lukinac Čačić orcid.org/0000-0002-0998-0258 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia

Sažetak

The present study was performed to investigate the possibility of sodium reduction in cream cheese by partial reduction and substitution of sodium by potassium based salt. Four salt treatment were selected by preliminary study: 100 % NaCl (control), NaCl reduced to 65 % (T1), 35 % of NaCl substituted by KCl (T2), and KCl-based salt mixture Salut® which contains offflavours masking compound (T3). The study was evaluated physico-chemical attributes, colour, spreadability, sensory acceptance, as well as level of intensity of specific attributes of low-sodium cream cheese. Sodium reduction not influenced on the protein, fat and moisture content, water activity, acidity and the colour of cream cheese (P>0.05). However, sodium reduction significantly influenced to mineral composition, spreadability and sensory properties. The use of potassium salt substitutes significantly increased the value of K:Na ratio. Cheese containing commercial salt replacer Salut® had the closest hedonic score to control cheese compared to other replacers. The current research demonstrates that sodium content can be reduced by 35 % in cream cheese using a nutritionally valuable potassium-based salt mixture, without compromising the consumer acceptance.

Ključne riječi

cream cheese; sodium reduction; potassium chloride; spreadability; sensory analysis

Hrčak ID:

231950

URI

https://hrcak.srce.hr/231950

Datum izdavanja:

8.1.2020.

Podaci na drugim jezicima: hrvatski

Posjeta: 4.489 *