Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese
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 substitute...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2020-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/337363 |
| _version_ | 1827282563165585408 |
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| author | Mirela Lučan Jasmina Ranilović Vedran Slačanac Tanja Cvetković Ljiljana Primorac Davorka Gajari Helena Tomić Obrdalj Marko Jukić Jasmina Lukinac Čačić |
| author_facet | Mirela Lučan Jasmina Ranilović Vedran Slačanac Tanja Cvetković Ljiljana Primorac Davorka Gajari Helena Tomić Obrdalj Marko Jukić Jasmina Lukinac Čačić |
| author_sort | Mirela Lučan |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-24T09:20:17Z |
| format | Article |
| id | doaj.art-620863feb5d249819165c37f359a6692 |
| institution | Directory Open Access Journal |
| issn | 0026-704X 1846-4025 |
| language | English |
| last_indexed | 2024-04-24T09:20:17Z |
| publishDate | 2020-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj.art-620863feb5d249819165c37f359a66922024-04-15T16:01:17ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252020-01-01701132710.15567/mljekarstvo.2020.0101Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheeseMirela Lučan0Jasmina Ranilović1Vedran Slačanac2Tanja Cvetković3Ljiljana Primorac4Davorka Gajari5Helena Tomić Obrdalj6Marko Jukić7Jasmina Lukinac Čačić8Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, CroatiaResearch and Development, Podravka Ltd. Ante Starčevića 32, 48000 Koprivnica, CroatiaJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, CroatiaResearch and Development, Podravka Ltd. Ante Starčevića 32, 48000 Koprivnica, CroatiaJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, CroatiaResearch and Development, Podravka Ltd. Ante Starčevića 32, 48000 Koprivnica, CroatiaResearch and Development, Podravka Ltd. Ante Starčevića 32, 48000 Koprivnica, CroatiaJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, CroatiaJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, CroatiaThe 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.https://hrcak.srce.hr/file/337363cream cheesesodium reductionpotassium chloridespreadabilitysensory analysis |
| spellingShingle | Mirela Lučan Jasmina Ranilović Vedran Slačanac Tanja Cvetković Ljiljana Primorac Davorka Gajari Helena Tomić Obrdalj Marko Jukić Jasmina Lukinac Čačić Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese Mljekarstvo cream cheese sodium reduction potassium chloride spreadability sensory analysis |
| title | Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese |
| title_full | Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese |
| title_fullStr | Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese |
| title_full_unstemmed | Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese |
| title_short | Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese |
| title_sort | physico chemical properties spreadability and consumer acceptance of low sodium cream cheese |
| topic | cream cheese sodium reduction potassium chloride spreadability sensory analysis |
| url | https://hrcak.srce.hr/file/337363 |
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