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Effect of Bitterness Blockers and Salt Substitutes on the Quality of Low Louisiana State University LSU Digital Commons LSU Master's Theses Graduate School 2013 Effect of Bitterness Blockers and Salt Substitutes on the Quality of Low Sodium White Cheddar Cheese Kennet Mariano Carabante Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_theses Part of the Life Sciences Commons Recommended Citation Carabante, Kennet Mariano, "Effect of Bitterness Blockers and Salt Substitutes on the Quality of Low Sodium White Cheddar Cheese" (2013). LSU Master's Theses. 75. https://digitalcommons.lsu.edu/gradschool_theses/75 This Thesis is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Master's Theses by an authorized graduate school editor of LSU Digital Commons. For more information, please contact [email protected]. EFFECT OF BITTERNESS BLOCKERS AND SALT SUBSTITUTES ON THE QUALITY OF LOW SODIUM WHITE CHEDDAR CHEESE A Thesis Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Master of Science in The Department of Food Science by Kennet Carabante B.S., Zamorano University, 2008 August 2013 Dedicated to my father Mariano Carabantes and the Carabantes and Ordonez families who have given me their trust and support every day since I started this Journey. ii ACKNOWLEDGEMENTS First of all I want to thank God for the strength and persistence to complete this project. I want to deeply thank my major professor and advisor Dr. Witoon Prinyawiwatkul for his patience, guidance and support throughout my time at LSU. It has been a great honor to be part of his research group. He is not only an advisor, but also a mentor and human developer. I also want to thank the members of my committee, Dr. Charles Boeneke and Dr. Zhimin Xu for all their help through this research. I would like to thank Dr. William Richardson and the LSU AgCenter for the financial support of my studies at LSU. Without their support my goal would have been impossible to accomplish. I also want to thank Ronald Maldonado and Damir Torrico for their technical support during my thesis. I would like to extend my thanks to all my friends from Zamorano Agricultural Society at LSU for those great moments we have shared. My profound gratitude also goes to my lab mates and friends who were always there to assist my questions. To the LSU Food Science faculty and staff who cordially helped me during this time. iii TABLE OF CONTENTS ACKNOWLEDGEMENTS....................................................................................................... iii LIST OF TABLES ................................................................................................................... vii LIST OF FIGURES .................................................................................................................. ix ABSTRACT ............................................................................................................................. xi CHAPTER 1. INTRODUCTION ................................................................................................1 CHAPTER 2. LITERATURE REVIEW......................................................................................3 2.1 Cheddar cheese ..................................................................................................................3 2.1.1 Cheddar cheese marketing ..........................................................................................5 2.2 Table salt ...........................................................................................................................6 2.2.1 High Blood pressure and Sodium Chloride .....................................................................7 2.3 Potassium Chloride ............................................................................................................9 2.3.1 Properties of Potassium Chloride .............................................................................. 10 2.3.2 Health effects of potassium chloride ......................................................................... 11 2.4 KCl and NaCl salt substitute mixtures. ............................................................................ 12 2.5 Glycine ............................................................................................................................ 13 CHAPTER 3. MATERIALS AND METHODS ........................................................................ 15 3.1 White Cheddar cheese manufacturing .............................................................................. 15 3.1.1 Mixture experimental design ..................................................................................... 17 3.2 Analysis .......................................................................................................................... 19 3.2.1 Texture Profile analysis (TPA) .................................................................................. 19 3.2.2 Color ........................................................................................................................ 21 3.2.3 Water Activity .......................................................................................................... 22 3.2.4 Fatty acids profile ..................................................................................................... 23 3.2.5 Volatile Compounds ................................................................................................. 25 3.2.6 Consumer acceptance test ......................................................................................... 25 3.2.7 Product optimization ................................................................................................. 26 3.2.8 Cell recovery an enumeration of Lactococcus lactis .................................................. 27 3.3 Statistical analysis ........................................................................................................... 27 iv CHAPTER 4. RESULTS AND DISCUSSION.......................................................................... 29 4.1 Sensory properties of white cheddar cheese ..................................................................... 29 4.1.1 Consumer study ........................................................................................................ 29 4.1.2 “Just about right” of saltines, softness, chewiness and bitteness assessment .............. 32 4.1.3 Overall Product Differences ...................................................................................... 33 4.1.4 Acceptance and change in probability of purchase intent .......................................... 34 4.1.5 Sensory Optimization ............................................................................................... 37 4.2 Volatiles Content ............................................................................................................. 46 4.3 Fatty Acids profile ........................................................................................................... 61 4.4 Color ............................................................................................................................... 75 4.5 Water Activity. ................................................................................................................ 78 4.6 Texture Profile Analysis .................................................................................................. 80 4.6.1 Hardness ................................................................................................................... 80 4.6.2 Adhesiveness ............................................................................................................ 80 4.6.3 Resilience ................................................................................................................. 82 4.6.4 Cohesiveness ............................................................................................................ 82 4.6.5 Springiness ............................................................................................................... 83 4.6.6 Gumminess and Chewiness ....................................................................................... 85 4.7 Starter Culture enumeration ............................................................................................. 86 CHAPTER 6. SUMARY AND CONCLUSIONS...................................................................... 90 REFERENCES ......................................................................................................................... 92 APPENDIX A. SAMPLE CHROMATOGRAM OF VOLATILES. .......................................... 98 APPENDIX B. CONTOUR PROFILES OF PHYSICOCHEMICAL CHARACTERISTICS .... 99 B.1 Contour profile of hardness (N) of the sensory optimal formulation. ............................... 99 B.2 Contour profile of Cohesiveness of the sensory optimal formulation. .............................. 99 B.3 Contour profile of springiness (%)of the sensory optimal formulation. .......................... 100 B.4 Contour profile of chewiness (N) of the sensory optimal formulation. ........................... 100 B.5 Contour profile of L* values of the sensory optimal formulation. .................................. 101 B.6 Contour profile of a* values of the sensory
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