Production and characterization of soft Sardaigne-type cheese by using almond gum as a functional additive

Abstract

The effect of almond gum (AG), as natural polysaccharide with high nutritional value and important functional properties, on physicochemical and textural characteristics of Sardaigne-type cheese was investigated. Response surface methodology (RSM) using Box–Behnken design was applied to determine optimal levels of three selected processing variables such as coagulation temperature (25–45°C), stirring period (20–30 min), and AG concentration (0.25%–0.75%). A 3-level factorial design was employed to evaluate physicochemical and rheological responses of Sardaigne-type cheese with AG added. The P-values of ANOVA indicated that the processing variables selected have significantly affected dry matter content (p =.002), cheese yield (p =.0172), syneresis level (p =.0135), hardness (p =.0103), and adhesiveness (p =.0410). However, pH, cohesiveness, and elasticity are not affected by the selected processing variables. Predictive regression equations with a high coefficient of (R2 ≥.686) determination are constructed. The addition of AG owing to its water retention property has improved yield cheese as well moisture level. Therefore, this additional moisture in Sardaigne-type cheese will be responsible for softer and smoother textural. Indeed, fivefold drop of adhesiveness and fourfold reduction of hardness are observed in cheese formulated with AG at 0.75% and in same temperature and stirring period conditions that commercial cheese. RSM analysis showed that optimum levels of processing variables are reached at AG concentration of 0.57% (w/v), coagulation temperature of 42.57°C, and stirring period of 20 min. Results of sensory properties showed that AG incorporation in Sardaigne-type cheese does not have an adverse impact on organoleptically characteristics and overall acceptability of product was better than commercial cheese.