The aim of this study is to develop a soy‐based cream cheese (SCC) with textural characteristics comparable to that of commercial dairy cream cheese (DCC) via the addition of microbial transglutaminase (MTG), soy protein isolate (SPI) and maltodextrin (MD).
Response surface methodology (RSM) was employed in this study to determine the effects of MTG, MD and SPI on firmness of SCC.
The second‐order model generated via RSM was significant with only a 9.76 per cent variation not explained by the model. The coefficient of regression revealed that MTG, MD and SPI showed significant linear effects (P<0.0001) on the firmness of SCC, while MTG and SPI showed significant quadratic effects. The model successfully predicted and developed a SCC model with similar firmness as that of DCC; via the combination of 2.57 per cent (w/w) of MTG, 19.69 per cent (w/w) of SPI and 19.69 per cent (w/w) of MD. Physicochemical analyses revealed that SCC possessed lower fat content, reduced saturated fatty acid and zero trans fat. Further rheological measurements revealed that SCC was more solid‐like at room temperature, but less elastic at refrigerated temperature compared to DCC. SEM and SDS‐PAGE analyses affirmed that the textural changes of SCC were attributed to MTG‐induced cross‐linking.
The research demonstrated that a non‐dairy cream cheese could be developed using soy. In addition, the SCC also contained better nutritional properties compared to its dairy counterpart.
Lim, T., Easa, A., Karim, A., Bhat, R. and Liong, M. (2011), "Development of soy‐based cream cheese via the addition of microbial transglutaminase, soy protein isolate and maltodextrin", British Food Journal, Vol. 113 No. 9, pp. 1147-1172. https://doi.org/10.1108/00070701111174587
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