Effect of gum tragacanth on the rheological and functional properties of full-fat and half-fat Cheddar cheese

Abstract

Fat replacers can be used to improve the sensory and functional properties of reduced-fat cheeses. The effect of gum tragacanth (GT) on the rheological, functional and sensory properties of half-fat and full-fat Cheddar cheese during ripening was investigated. Four Cheddar-style cheeses were made in triplicate: full-fat control (FFC), half-fat control (HFC), full fat + GT (FFGum) and half fat + GT (HFGum). Cheesemilk for the latter two cheeses was supplemented with GT at a level of 0.05% ( w / v ); all cheeses were ripened at 8 °C for 10 months. Moisture and moisture-to-protein ratio were increased by GT addition. GT addition resulted in decreased pH in both FFGum and HFGum cheeses during ripening, especially the FFGum cheese. GT appeared to affect proteolysis only in the FF cheeses. GT was successful in decreasing hardness and springiness values during ripening. GT increased meltability in the FFGum cheese and to a lesser extent in the HFGum cheese in late ripening. An increase in opaqueness was also observed due to GT addition regardless of fat level. Dynamic small amplitude oscillatory rheology showed a depression in LT max and an increase in G ′ at 75 °C caused by GT at 7 months of ripening. GT did not appear to have any impact on starter bacteria and NSLAB counts. Results from a consumer ranking preference test showed that the GT was not successful in fully mimicking the sensory properties of the FFC cheese. These results suggest that GT appears more suited to enhancing the textural and functional properties of half-fat Cheddar cheese than its sensory properties.