Effect of Peanut Addition on the Fatty Acid Profile and Rheological Properties of Processed Cheese
Rafiq SM, Ghosh BC
Journal of Food Processing & Technology
The aim of the present study was to increase the unsaturated fatty acid content of the processed cheese by adding peanuts. Processed cheese was prepared from a blend of young and old Cheddar cheese. Partially roasted peanuts were added in form of paste at a level of 5%, 10% and 15%. Fatty acid analysis by gas chromatography showed that peanut added cheeses were characterized by a reduced level of saturated fatty acids (SFA=57.37% to 64.19%) and increased level of polyunsaturated fatty acids
... A=5.64% to 10.71%) compared to the control processed cheese (SFA=67.18%; PUFA=2.73%). Addition of peanuts upto 10% had no significant effect (p>0.05) on the rheological properties, meltability and sensory properties of processed cheese however at 15% addition all these properties were significantly (p<0.05) influenced. Our results suggest that processed cheese fatty acid profile can be improved by adding peanuts up to a level of 10% without affecting its quality attributes. varieties (6 months ripened) were obtained from the dairy plant of NDRI Bengaluru. Peanuts and common salt were purchased from the local market of Bengaluru. Tri-sodium citrate was used as emulsifying salt for PC preparation. Manufacture of processed cheese A blend of Cheddar cheese (75% young and 25% old) was used for PC preparation. The young and old Cheddar cheeses were cleaned, quartered, and milled by using milling machine (WFC and Company USA: Model no 32). Double jacketed steam kettle with a capacity of 10 Kg (Milkmax Engineers, Bengaluru) was used for manufacture of PC. Milled cheese was taken into cheese processing kettle. Calculated amount of salt (1%) and tri-sodium citrate (3%) were dissolved into required amount of hot water and added into the cheese intermittently 2 to 3 times while heating. When the mass became homogeneous, peanut paste was added and mixed thoroughly. Peanut paste was prepared by roasting, peeling and grinding it in a mixer/grinder and the ground peanuts (0%, 5%, 10% and 15%) were mixed with 30% to 40% water to make paste. The mixture of cheese and peanuts were heated to 75°C to 85°C for 5 to 6 minutes with continuous stirring and scraping with a steel ladle. Thereafter, the heating was stopped and the hot product was transferred into moulds, cooled for 2 to 3 hrs at room temperature, packed and stored at refrigeration temperature till its further use. Compositional analysis Moisture content of the PC was determined by gravimetric method  . Fat content, tritable acidity and ash content were determined as per the method described in AOAC  . Total protein was determined by micro kjeldhal method according to AOAC with some modification. The pH of cheese was measured as described by Awad et al. .