Eureka! Institutional Repository

The purpose of this postgraduate study was to develop and study spreadable cheese substitutes, which would have as main ingredient the soy protein. Its object was to study both the physicochemical (pH, color) and rheological properties (texture profile analysis and lubricated squeeze flow parameters) of a series of emulsions that will be the basis of a plethora of new spreadable cheese substitutes with the addition of various natural coloring and flavoring agents. Initially the research focused on determining the boundaries of the three basic components (soy protein-soybean oil-water) to produce edible and stable emulsions using a homogenizer-pasteurizer Stephan. Then, with the help of the mixture experiment, the final experimental design was determined, from which 14 representative samples were obtained. In addition, two other series of samples were prepared, the soybean oil being replaced with palm oil, while part of the soy protein with sodium caseinate was replaced in the second one. The results were processed using the Minitab 17.0 statistical program, via multiple regression, to study the effect of the three key components on the properties of the resulting products, in each case separately. It has been found that alternative cheese type substitutes can be produced by using soy protein as the main ingredient, since all samples exhibited very low chewiness and elasticity values. Increasing soy protein in the products increases hardness and consistency and reduces the brightness of the color, making it necessary to add color enhancers for a better visual result. The purpose of this postgraduate study was to develop and study spreadable cheese substitutes, which would have as main ingredient the soy protein. Its object was to study both the physicochemical (pH, color) and rheological properties (texture profile analysis and lubricated squeeze flow parameters) of a series of emulsions that will be the basis of a plethora of new spreadable cheese substitutes with the addition of various natural coloring and flavoring agents. Initially the research focused on determining the boundaries of the three basic components (soy protein-soybean oil-water) to produce edible and stable emulsions using a homogenizer-pasteurizer Stephan. Then, with the help of the mixture experiment, the final experimental design was determined, from which 14 representative samples were obtained. In addition, two other series of samples were prepared, the soybean oil being replaced with palm oil, while part of the soy protein with sodium caseinate was replaced in the second one. The results were processed using the Minitab 17.0 statistical program, via multiple regression, to study the effect of the three key components on the properties of the resulting products, in each case separately. It has been found that alternative cheese type substitutes can be produced by using soy protein as the main ingredient, since all samples exhibited very low chewiness and elasticity values. Increasing soy protein in the products increases hardness and consistency and reduces the brightness of the color, making it necessary to add color enhancers for a better visual result.