Use of Natural Thickener to Replace Commercial Thickeners in Cream Cheese

ABSTRACT

This study aimed to evaluate the effect of the partial replacement of commercial thickener by basil seed gum (BSG) as a natural thickening agent, on the texture profile, color parameters, and physicochemical composition of cream cheese made from cheese obtained by different coagulation methods. The cream cheese containing BSG exhibited higher moisture content, and was softer and less sticky when compared with the control formulation. BSG proved to be an alternative source of thickener for the production of cream cheese. However, further studies are needed to evaluate the functional properties and the sensory acceptance of the final product.

KEYWORDS:

• Basil seed gum
• processed cheese
• texture

Acknowledgments

This work was supported by the Research and Innovation Support Foundation of Santa Catarina State – FAPESC (Project 2019TR000648), ICL Brasil and Coordination for the Improvement of Higher Education Personnel (CAPES).

Disclosure statement

These is no conflict of interest in this work.

Additional information

Funding

This work was supported by the Research and Innovation Support Foundation of Santa Catarina State -FAPESC [2019TR000648].