Exploring the potential of polysaccharides or plant proteins as structuring agents to design cheeses with sensory properties focused toward consumers in East and Southeast Asia: a review. Issue 16 (8th September 2022)

• Record Type: Journal Article
• Authors: Ouyang, Hao; Kilcawley, Kieran N.; Miao, Song; Fenelon, Mark; Kelly, Alan; Sheehan, Jeremiah J.
• Is Part Of: Critical reviews in food science and nutrition. Volume 62:Issue 16(2022)
• Page Start: 4342
• Page End: 4355
• Publication Date: 2022-09-08
• Subjects: Cheese -- East and Southeast Asian markets -- Cheese structure -- polysaccharide -- plant protein -- emulsion gel; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2021.1874869
• Languages: English
• ISSNs: 1040-8398

Abstract

Abstract: The focus of the global cheese industry on accessing new markets for cheese is currently driving a greater need for innovation in cheese products. Research to date suggests that, for example, East Asian consumers prefer cheeses that have a soft texture, with mild and milky flavors. Strategies for achieving such cheese characteristics are reviewed in this article. For example, incorporation of polysaccharides into cheese results in cheese with higher moisture levels and softer textures; this also results in modification of other properties such as adhesiveness, meltability and flavor release. Hydrated polysaccharides may be considered as filler particles within cheese matrices, and therefore filled gel models with suitable filler particles can be used to establish the effect of filler volume, size and surface properties on the fractural and rheological properties of cheese matrices, thus guiding the use of polysaccharides. Addition of plant proteins such as soy and pea protein can also result in cheeses with softer texture. Furthermore, it has been suggested that heat-induced gelation of soy or pea protein with casein results in a gel structure consisting of two independent protein gels, thus facilitating the design of bespoke structures by adjusting the ratio of the two proteins. Finally, it is proposed that incorporation of ingredients with sensory properties familiar to East and Southeast Asian consumers and with the capacity to achieve bespoke textures offer potential for the development of cheese products for consumers in these markets.