Evaluation and Optimization of Chemical and Sensory Properties of Various Formulations of Recombined UF-Feta Cheese Analogues Using Response Surface Methodology

Document Type : Research Article

Authors

Aliakbar Gholamhosseinpour ¹

Mostafa Mazaheri Tehrani ²

Seyed Mohammad Ali Razavi ³

Hassan Rashidi

¹ Jahrom University

² Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi university of Mashhad,

³ Ferdowsi University of Mashhad

https://doi.org/10.22067/ifstrj.v10i2.37815

Abstract

In this research, a mixture of MPC, WPC, SMP, Soy milk, Margarine, Butter and water was used for production of UF-Feta cheese analogue.Variables were MPC (8%, 9%, 10%), WPC (0%, 1.5%, 3%), soy milk (5%, 10%, 15%) and margarine (0%, 5%, 10%). Chemical (total solids, protein, acidity) and sensory (color and appearance, aroma, texture, flavor, total acceptance) properties of Samples were analyzed 3 days post- manufacture.The central composite design (CCD) was employedand the results were analyzedusing response surface methodology (RSM). Coefficients of determination, R2, of fitted regression models for mentioned variables ranged between 84.94-99.99 and the lack-of-fit was not significant for all response at 95%. Hence, the models for all the response variables were highly adequate.The results showed that the optimum processing conditions for producing cheese with standard total solids and protein content and highest overall values for the sensory properties were: 9.13% MPC, 3% WPC, 15% soy milk and 7.65% margarine.

Keywords

MPC

WPC

Soy milk

Margarine

Butter

UF-Feta cheese analogue

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