Effect of different stabilizers on rheological properties, fat globule size and sensory attributes of novel spreadable processed whey cheese

Novel processed whey cheese samples were prepared with the addition of different polysaccharides (0.8% w/w), namely, xanthan gum, guar gum, locust bean gum (LBG), and.-carrageenan, used as stabilizers and added individually or in 1:1 mixtures. Chemical composition of samples was constant, as well as final pH (5.2). The effect of added stabilizers on rheological properties, fat globule size, and sensory attributes of samples was studied, where significant (P < 0.05) differences among samples were observed in all examined parameters. Rheological properties, as determined by squeezing flow viscometry, showed strong correlations among individual parameters, as well as to sensory attributes. During squeezing flow, all samples behaved as pseudoplastic fluids. Viscosity of samples, expressed as biaxial stress growth coefficient at 0.025 s(-1), ranged from 390 to 1549 kPa.s. Samples containing xanthan gum, guar gum, LBG, and mixture of xanthan and guar gums were less consistent and solid, while they were rated as having increased spreadability and smoothness. The mixtures of LBG with xanthan gum or.-carrageenan exhibited strong synergistic effects in samples, whereas they were rated as the firmest and least spreadable. The partial substitution of.-carrageenan with xanthan or guar gums was found to produce samples of decreased firmness and increased spreadability and smoothness. Xanthan gum allowed the formation of the largest fat globules, while the mixture of kappa- carrageenan with LBG gave the smallest ones. The interactions between polysaccharides and whey proteins may be exploited so as to produce spreadable processed whey cheeses with specific functional properties and improved sensory attributes.