Effect of crosslinked β-cyclodextrin on quality of cholesterol-reduced cream cheese

Abstract

This study was carried out to investigate the effects of different types of β-cyclodextrin (β-CD) treatments on chemical and sensory characteristics of cholesterol-reduced cream cheese. The cholesterol removal rates were 92.0% in cream cheese treated by powder β-CD, and 82.6% in cream cheese treated by crosslinked β-CD. Amounts of short-chain fatty acid and free amino acids were significantly lower in cream cheese made by crosslinked β-CD-treated milk, especially after 2 weeks storage, compared with those of no β-CD-treated control and cream cheese made by powder β-CD treated milk. Among rheological properties, cohesiveness was significantly higher, and gumminess in cream cheese made by crosslinked β-CD-treated milk was slightly lower than others. In sensory analysis, no difference was found in texture among treatments, while bitterness was lower in the early stage of storage, and overall quality was higher score, in cream cheese made by crosslinked β-CD-treated cream at 3 and 4 week storage, compared with those in control and powder β-CD-treated group. The present study indicated that crosslinked β-CD treatment resulted in an efficient cholesterol removal rate over 80% and a deceleration of ripening, which may provide a longer shelf life without significant adverse effects in chemical and sensory properties.