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The Formulation of Cheese Analogue from Sweet Corn Extract Hindawi International Journal of Food Science Volume 2019, Article ID 8624835, 8 pages https://doi.org/10.1155/2019/8624835 Research Article The Formulation of Cheese Analogue from Sweet Corn Extract Nur Aini , Vincentius Prihananto, Budi Sustriawan, Didik Romadhon, and Riza N. Ramadhan Department of Food Science and Technology, Jenderal Soedirman University, Purwokerto, , Indonesia Correspondence should be addressed to Nur Aini; [email protected] Received 23 January 2019; Revised 16 March 2019; Accepted 24 March 2019; Published 2 May 2019 Academic Editor: Salam A. Ibrahim Copyright © 2019 Nur Aini et al. Tis is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Analogue cheese made from sweet corn extract was expected to fulfll the people’s need for cheese and as alternative cheese made from cow’s milk. Te use of maltodextrin as a fller and citric acid as an acidulant was expected to improve the characteristics of corn cheese. Te aims of this article were to (1) determine the optimum concentration of maltodextrin, papain, and citric acid in order to produce corn milk-based cheese analogue with the best characteristics; (2) determine the characteristics of cheese analogue produced using the optimum concentration. Te research design used in this study was Response Surface Methodology (RSM) based on Central Composite Design (CCD) with three factors: citric acid concentration (0.12%, 0.16%, and 0.20%), commercial papain (0.026%, 0.030%, and 0.034%), and maltodextrin (10%, 15%, and 20%). Te optimum formula to produce cheese analogue with the highest protein content and yield was with the addition of 0.20% citric acid, 0.029% papain, and 20% maltodextrin. Te cheese analogue produced from the optimum formula had moisture content of 61.590%, yield of 17.512%, total dissolved solids ∘ of 19.00 Brix, dissolved protein of 19.837%, acidity (pH) of 5.4, and fat of 6.976%. Te sensory characteristics of cheese analogue spread from sweet corn extract are similar to those of cheese from cow’s milk; i.e., it had a yellowish-white color, distinctive aroma of cheese, no sour taste, and sof texture and was easy to spread. Terefore, it was possible to explore the sweet corn as ingredient of spread cheese that has low fat content. 1. Introduction soybeans [4], pectin gel [5], inulin [6], rice four [7], apricot pulp [8], and replacement of fat types [9]. It is proven that Milk and dairy products have high nutritional value that vegetables,fruit,orcerealscanbeusedassubstitutesin contributes to fulflling nutrient and protect against chronic making cheese analogue [10]. Sweet corn can be processed diseases [1]. However, [2] states that milk fat contains over into extract that has milk-like taste, which can then be used 70% saturated lipids which are associated with an increased to substitute for dairy products, for example, into corn yogurt risk of heart and artery disease. To get the right benefts of [11].Tus,sweetcornalsohasthepotentialtosubstitutein the fat consumed, it is considered equally important to the making cheese analogue. So far, there has been no research balance of saturated to unsaturated fatty acids. Substitution conducted on cheese analogue made from sweet corn extract. of milk fat with vegetable fat is an alternative to obtain In this study, we make analogue spread cheese because it is dairy products with a balanced saturated/unsaturated fat. easy and fast to make. Oneofthedairyproductsthatcanbesubstitutedwiththe Production of cheese requires a coagulation process that other ingredients is cheese, whose product is called cheese usually uses the rennet enzyme [12]. However, the production analogue. of rennet enzyme was quite low due to the mammals’ Cheese analogue consists of milk protein and nondairy regeneration system and it took quite some time [13]. Tus, and substitute oil or milk fat as a substitution for milk solid. the price of rennet is expensive. Terefore, it was necessary to Te advantage of cheese analogue was the production cost fnd alternative source to other types of protease enzyme with which was relatively lower compared to cheese made from cheaper prices. Protease enzyme can be used as coagulant in cow’s milk [3]. Te studies on cheese analogue that had been cheese making, for example, from latex [14], bromelin from conducted were on, for example, cheese analogue made from pineapple [15], and lime and star fruit [16]. In this study, 2 International Journal of Food Science ∘ papain was used as coagulant because it was easy to obtain dried in a 105 C temperature oven until a constant weight and cheap. was obtained. Moisture content is the diference between the In the cheese production, it was necessary to add acidic weight of the starting material and the weight of the fnal ingredients that would assist the coagulation process by material afer drying [21]. lowering the pH and determine the cheese texture. One of Teyieldistheratiobetweentheanaloguecheese the acidic ingredients that could be used was citric acid ingredients afer processing with the material and before [17]. Te use or addition of citric acid could accelerate the processing multiplied by 100% [19]. Yield calculation is based coagulation of casein which would afect the protein content on the formula of the cheese produced. According to [18], the use of 1% citric �ℎ���� ����ℎ� acid as coagulation agent will produce mozzarella cheese ����� = × 100% (1) from bufalo milk with a yield of 15.12%. �ℎ� ����ℎ� �� �ℎ� ����������� Te making of cheese without ripening generally would produce a small amount of yield [19]. Tis was because the DissolvedproteinwasanalyzedbythemethodofLowry- coagulation process of curd occurred in a short time and Folin in the following way: 0.1-1 g of sample dissolved in it made many solids dissolve in the whey. Te attempt to 100 ml of distilled water. Ten 1 ml of the sample was taken increasethecheeseyieldcouldbedonebyaddingfllerduring and then put in a test tube. Te sample was added with the cheese making process [20]. Maltodextrin is used as fller 5.5 ml of copper sulfate and lef for 10-15 minutes at room in this study because it is cheap and the yield is high. temperature. Ten add 0.5 ml of Folin Ciocalteau to each Te aims of this study were to (1) determine the optimum of the test tubes and immediately beat them evenly quickly. concentration of citric acid, papain, and maltodextrin to Ten leave them for 30 minutes until the blue color is formed. producecornmilk-basedcheeseanaloguewhichhadthe Te intensity of blue is measured by its absorbance using a highest yield; (2) determine the chemical and sensory char- spectrophotometer at a wavelength of 600nm. Calculation of acteristics of cheese analogue produced from the optimum dissolved protein levels was determined using the standard formulation. bovine serum albumin curve. pH measurement was performed using a pH meter. However, before being used in cheese, the pH meter is 2. Materials and Methods calibrated beforehand with bufer solution pH 7. Fat content measurements were carried out by using Te main ingredients used in this study were sweet corn Soxhlet as follows: 2-5 grams of fnely ground sample, from Pasar Wage Purwokerto, Indonesia, cow’s milk (from wrapped in flter paper, inserted in Soxhlet extraction tube. the Exfarm of Jenderal Soedirman University, Purwokerto), 6 Ten a fat dish and extraction tube are installed on the Lactobacillus casei (10 cfu/g) purchased from Indonesian distillation apparatus. Soxhlet which has been flled with Institute of Sciences, papain, maltodextrin, and citric acid. solvents is then drained by cooling water and the appliance is Cow’s milk (which has specifc characteristics: pH 6.57, total 3 turned on. Extraction is carried out for 4-5 hours. Afer that, protein 3.31%, density 1.028 g/cm , titratable acidity 13.5%, the solvent is separated from the fat, while the fat-flled dish ∘ and fat content 3.72%. Te main tools used were blenders, isdriedinanovenat100-105C for 30 minutes. Te residual presses, spectrophotometers (Shimano UV-VIS 1800), refrac- weight in the fat dish is expressed as fat weight. tometer (Atago), pH meter, analytical balance (AND), and oven (Memmert). .. Process Optimization. Te optimization process in sec- ond stage was done to obtain a formula with the most .. Formulation and Characterization of the Initial Prod- optimal response. Te most optimal response was obtained ucts. Te experiment was conducted in three steps. Te if the desirability value approached 1 (one). Te optimized frst step was the determination of the initial formula and components were research factors (concentration of citric characterizingtheproducts’properties.Tesecondwasthe acid, papain, and maltodextrin) and variables observed in determination of the optimum formula and its verifcation. stage I (moisture content, yield, soluble protein, pH, and fat). Te last step was the determination of the best product. Each component’s weight of interest was measured to achieve In frst step, the initial formula was determined using the desired goals. Te relative importance of the component the Response Surface Methodology (RSM) method based on and the measured response was directly proportional to the Central Composite Design (CCD) with 3 factors, namely, citric weighting value given. It meant that the higher the relative acid concentration (0.12%, 0.16%, and 0.20%), papain con- importance of the component and the measured response, the centration (0.026%, 0.030%, and 0.034%), and maltodextrin greater the weighting value given. Data processing was done (10%,15%,and20%).BasedontheDesign Expert results, there using Design Expert. were 20 formulas of cheese analogue that were tried. Each At the third step, the optimum formula (3 formulas) formula was tried and analyzed for its properties, such as obtained from stage 2 was then analyzed for its sensory moisturecontent[21],yield[19],dissolvedprotein[21],and properties.
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