Uglich, Russian Federation
Uglich, Russian Federation
Uglich, Russian Federation
The type and share of carbohydrate components affect the physicochemical and sensory profile of processed cheeses meant for extreme dietary conditions. The research involved models of pasty and sliced processed cheese. Their formulations had different ratios of proteins, fats, and carbohydrates (P:F:C). Modified starch and maltodextrin served as carbohydrate components due to their neutral flavor profile and minimal impact on the sweetness of the finished product. Adding starch in quantities above 7.5% reduced the active acidity from 5.90 to 5.50 pH units, deteriorated the plasticity, and added starchy flavor to the experimental processed cheese. The optimal P:F:C ratio proved to be 1:2.1:0.8. Maltodextrin had a critical impact on the pH. At carbohydrate ≥ 20.5% (1:1.02:2.7 P:F:C), the consistency became inhomogeneous while the flavor grew bitter and salty. The targeted introduction of carbohydrates made it possible to meet the extreme dietary requirements for energy and metabolic properties but their content had to be limited. The highest doses of carbohydrate components in the experimental processed cheese were 10% for modified starch and 20.5% for maltodextrin. The results are applicable to the production of specialized dried processed cheeses for extreme-environment diets.
processed cheese, extreme conditions, formulation, properties, maltodextrin, starch
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