Texture, meltability, color and sensory properties of processed cheese as affected by the addition of inulin

Abstract

The objective of this study was to examine the effect of inulin (0–6%) on the texture, meltability, color and sensory properties of processed cheese. It was observed that inulin addition up to 4% had no significant effect on the textural and sensory properties of processed cheese however, at 6% inulin addition hardness increased whereas cohesiveness, springiness and chewiness decreased significantly (p < 0.05) as compared to the control. Meltability generally decreased with the increased level of inulin addition but no significant difference (p > 0.05) was found up to 4% whereas it was significantly lower (p < 0.05) at 6% as compared to control. The body and texture score of the cheese made with 6% inulin was also significantly lower (p < 0.05) than that of control cheese. Moisture content of the cheese decreased with the addition of inulin. With the modification of processing parameters, cheese made with 6% inulin did not show significant difference (p > 0.05) in the textural properties and secured good sensory score compared to control. Meltability was also higher than the cheese made without any modification. Incorporation of inulin influenced the fat, protein and ash contents whereas pH was not affected. Our results suggest that inulin can be added into the processed cheese up to 6% without affecting much of its overall quality characteristics.