食品加工与技术杂志

抽象的

Effect of Peanut Addition on the Fatty Acid Profile and Rheological Properties of Processed Cheese

Rafiq SM and Ghosh BC

The aim of the present study was to increase the unsaturated fatty acid content of the processed cheese by adding peanuts. Processed cheese was prepared from a blend of young and old Cheddar cheese. Partially roasted peanuts were added in form of paste at a level of 5%, 10% and 15%. Fatty acid analysis by gas chromatography showed that peanut added cheeses were characterized by a reduced level of saturated fatty acids (SFA=57.37% to 64.19%) and increased level of polyunsaturated fatty acids (PUFA=5.64% to 10.71%) compared to the control processed cheese (SFA=67.18%; PUFA=2.73%). Addition of peanuts upto 10% had no significant effect (p>0.05) on the rheological properties, meltability and sensory properties of processed cheese however at 15% addition all these properties were significantly (p<0.05) influenced. Our results suggest that processed cheese fatty acid profile can be improved by adding peanuts up to a level of 10% without affecting its quality attributes.