Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Evaluation of the rheological characteristics of processed cheese produced from sodium caseinate, pea protein and corn oil

Document Type : Original Research

Authors
Parisa Ghaneie 1
Moharam Vaziri 2
Fardin Tamjidi 3
1 PhD Student, Department of Food Science& Technology, College of Agriculture, Islamic Azad UniversitySanandaj Branch, Sanandaj, Iran.
2 Assistant Professor, Department of Food Science&Technology, College of Agriculture, Islamic Azad UniversitySanandaj Branch, Sanandaj, Iran.
3 Assistant Professor, Department of Food Science & Engineering, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran
10.48311/fsct.2025.83448.0
Abstract
In this research, the effects of sodium caseinate, pea protein, and corn oil on oiling off, stickiness, Work of adhesion, and Work of shear process cheese were investigated. The results were modeled and analyzed using the response surface method in the form of central composite design. Optimization of processed cheese formulation using central compound design for three independent variables including pea protein powder (0, 7.5, 15%W/W), corn oil (0, 8, 16%W/V) and sodium caseinate (0, 2.5, 5%W/W) was done. In general, the effect of all variables on oil return characteristics, stickiness, Work of adhesion and Work of shear were significant. Based on the obtained results, the oil yield of cheese samples increased with the increase of corn oil levels. In the corn oil/sodium caseinate interaction, with the increase in the percentage of corn oil and sodium caseinate, the Work of adhesion of the cheese samples decreased significantly. In the interaction of pea protein/sodium caseinate, with the increase in the percentage of pea protein, the work required to cut the cheese samples increased significantly. In the interaction of pea protein/sodium caseinate, with increasing the percentage of pea protein, the work required to cut the cheese samples increased significantly; while the addition of sodium caseinate led to a decrease in the studied parameter. Therefore, sodium caseinate, pea protein, and corn oil are good supplements to reduce each other's negative effects on the properties of oil return, expandability, and the work required to cut enriched processed cheese, and the simultaneous use of these three in processed cheese ultimately improves the properties of processed cheese. It was mentioned in comparison with the witness sample. The results of this study are favorable for the development of cheese and ultra-profitable dairy products containing sodium caseinate, pea protein and corn oil.

 
Keywords
processed cheese - corn oil - pea protein - sodium caseinate
Rheological properties

Subjects

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