Using taste-induced saltiness enhancement for reducing sodium in Cheddar cheese: Effect on physico-chemical and sensorial attributes. (April 2019)

• Record Type: Journal Article
• Authors: Khetra, Yogesh; Kanawjia, Suresh Kumar; Puri, Ritika; Kumar, Rajender; Meena, Ganga Sahay
• Is Part Of: International dairy journal. Volume 91(2019)
• Page Start: 165
• Page End: 171
• Publication Date: 2019-04
• Subjects: Dairying -- Periodicals; Industrie laitière -- Périodiques; Electronic journals; 338.1762142
• DOI: 10.1016/j.idairyj.2018.08.003
• Languages: English
• ISSNs: 0958-6946

Abstract

Abstract: Reduced sodium Cheddar cheese (RSCC) was prepared by substituting 75% of sodium chloride (NaCl) with potassium chloride (KCl). To mask the inherent bitterness of KCl and to improve the flavour profile of RSCC, hydrolysed vegetable protein (HVP) as flavour enhancer (FE) and adenosine-5′-monophosphate (AMP) as bitter blocker (BB) were used. The study evaluated physico-chemical and sensory attributes of RSCC and changes in these attributes during ripening. Flavour, colour and appearance, saltiness and bitterness scores of both the samples were at par ( p < 0.05) throughout the period of ripening, but body and texture scores of RSCC was significantly ( p < 0.05) lower. This was probably due to increased casein hydration caused by substitution of sodium by potassium. Water activity (aw ) of RSCC was found to be significantly higher. The study suggested successful use of FE and BB for increasing the flavour profile of RSCC.