Use of a β-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheeses: textural properties by instrumental methods and sensory panels

The textural properties of 3-month-old low-fat Cheddar cheeses manufactured with a β-glucan hydrocolloidal composite denoted as Nutrim, a nutraceutical fat replacer, were studied via instrumental methods and sensory panels. Instrumental methods used included texture analysis, melt-flow-index meter, and shreddability analysis. The sensory attributes studied were texture and flavor. The low-fat control cheeses (11.2% fat) were compared with Nutrim-I (6.8% fat), and Nutrim-II (3.47% fat) cheeses. Although the fat levels of Nutrim cheeses were reduced significantly, the hardness, fracturability, and melt-flow index-time values were significantly lower than the low-fat control cheeses. The elasticity and the cohesiveness values were similar for all the cheeses. This was in agreement with the uniform shred sizes found for the cheeses. Most textural attributes from the sensory panel were similar, except for Nutrim-II cheeses, which were significantly more pasty. For flavor attributes, the low-fat control cheeses were significantly less bitter, more buttery, and less starchy than the Nutrim cheeses. These results may be linked to higher fat contents and lower water activity of the cheeses. Instrumental measurements significantly correlated to the sensory panel and to the proximate analysis. Significant replacement of fat with the Nutrim composites resulted in softer Cheddar cheeses with decreased melt times and decreased sensory scores.