The results obtained by the mechanical vibrations damping analysis were analogous to rheological analysis. The PCS produced with DSP:TSPP (1:1 without pH adjustment) exhibited the higher hardness which was also confirmed by the increasing samples viscosity and storage modulus. The hardness of the samples was influenced by the type of the applied ES, pH, and storage period. Moreover, the examined effect was observed in two groups of samples, (i) PCS with non-adjusted pH and in (ii) PCS with adjusted pH.
The ES applied were disodium hydrogenphosphate (DSP), tetrasodium disphosphate (TSPP), pentasodium triphosphate (PSTP), sodium salt of polyphosphate n≈20 (POLY) and trisodium citrate (TSC). The scope of the study was the employment of an innovative method beneficial to evaluate the impact of various emulsifying salts (ES) addition on selected properties of processed cheese sauces (PCS). These aspects could be interesting for the food industry (product development technologists), scientists, and consumers. Moreover, advancements in recent years have enabled cheesemakers to increase the quality of cheese sauces in terms of nutritional value. This review shows how the interactions among ingredients, the usage of hydrocolloids, emulsifying salts, and other functional components, and processing conditions can be handled to obtain cheese sauces with targeted characteristics. Because it is expected that the consumption of such products will increase, it is worth getting acquainted with current production processes for cheese sauces and the possibilities of modifying them in terms of consumer preferences, trends, and health‐promoting properties. The purpose of this review is to provide a critical overview of the most important properties of cheese sauces: ingredients, additives, processes, different methods used for their manufacturing, microbiological and sensory aspects, all of which is interesting both for the food industry and consumers.
Conclusion: According to the obtained results, it can be produce processed cheese sauces with high quality and acceptability from easy and cheap materials and flavored with essential oils, which had many benefits in human health.ĭuring recent years, companies producing dairy products have observed an increase in the consumption of cheese sauces.
Generally, PCs manufactured with cardamom and turnip oils gained the highest scores. Also, the body, texture, appearance and color were accepted.
The flavors of PC sauces were generally better and preferable by the panelists. Moreover, PC sauces were made with Capsicum and cardamom oils (light orange and pink colors, respectively) had the highest a* and b*-values (light yellowish color) than the others. The lightness (L*-values) of PC sauces made with different EOs had the lowest values, as follow: Turnip, shallots, Capsicum and cardamom, respectively. No chemical changes in the flavored cheese sauces. The pH values also significantly increased by increasing the ratios of WPC to the cheese blends. The protein was only compounds that increased significantly (p<0.05) by the addition of WPC to the blend cheese.
Results: The values of total solids, fat, ash and lactose were decreased significantly by increasing of addition of WPC and decreasing of AC curd. Plain cheese sauces were evaluated for chemical, texture, color parameters and sensory properties during storage at 7EC. The base blends were standardized to contain 65% moisture and 29% fat in dry matter in the resultant cheese sauces. Cheese sauces were flavored with 2% of some essential oils turnip, shallots, Capsicum and cardamom and 1% sugar. Materials and Methods: Plain processed cheese sauces were manufactured from whey protein concentrate 75% and acid casein curd 25%. Essential oils (EOs) that contribute to its antioxidant, antimicrobial, flavor and color properties. This study aimed to prepare novel natural sauces from processed cheese flavored with essential oils. Besides submitting good flavor, often cheese sauces are desired to present functional and visible roles, i.e., color, texture and mouth-feel. Background and Objective: Sauces from cheese are highly used in prepared and pre-prepared meals in the food sector.