Nutritional and Functional Properties of Fruited Cream Cheese Spread as Influenced by Hydrocolloids

Nabila Gulzar¹, Aysha Sameen¹, Muhammad Issa Khan¹, Nuzhat Huma¹, MianAnjum Murtaza^2, and Saima Rafiq¹

¹National Institute of Food Science and Technology, University of Agriculture, Faisalabad-38040, Pakistan

²Institute of Food Science and Nutrition, University of Sargodha, Sargodha-40100, Pakistan

Cite this paper:
Nabila Gulzar, Aysha Sameen, Muhammad Issa Khan, Nuzhat Huma, MianAnjum Murtaza and Saima Rafiq. Nutritional and Functional Properties of Fruited Cream Cheese Spread as Influenced by Hydrocolloids. Journal of Food and Nutrition Research. 2015; 3(3):191-195. doi: 10.12691/jfnr-3-3-10

Abstract

Cream cheese is used as an ingredient in many foods. The objective of the study was to develop cream cheese spread with improved texture using apple puree (10%) and different hydrocolloids @ 2%. Seven fruited cream cheese spread samples were prepared. Cream cheese spread with no hydrocolloid was kept as control (CS). Three cheese spread samples were prepared by using pectin (CSP), gelatin () and carrageenan () alone and other three using different hydrocolloid in combination such as gelatin: carrageenan (CSGC), gelatin: pectin () and pectin: carrageenan (CSPC). Results demonstrated that (CSGC) showed better textural properties such as hardness (321.45 g) and viscosity (189.33cP). Sensory scores regarding compactness were also highest in CSGC as compared to others due to the combination of gelatin and carrageenan. Maximum water activity (0.76) was found in the CS while lowest water activity (0.72) was observed in the CSGC and CSPC. Sensory analysis indicated that graininess, sour taste, butter flavor and compactness were increased with storage of 60 days.

Keywords:
cream cheese dairy spread hydrocolloids gelatin pectin carrageenan

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