Vol. 10, Issue 11 (2021)

Author(s):
Karthikeyan B, Murugan B, Rita Narayanan, Nisha PR and Karthikeyan N

Abstract:
Cheddar cheese is a hard type of cheese with very good source of nutrients like protein, fat, calories and vitamins to consumer. Cheese with optimum level of prebiotics is known to support the growth of probiotic microorganisms. The objective of the study was to develop cheddar cheese with optimum sensory attributes using different prebiotics. Cheddar cheese without prebiotic was taken as control. Three cheddar cheese samples were prepared by using pectin, inulin and maltodextrin with different levels. Cheddar cheese incorporated with different levels of pectin (T1: 1.5%, T2: 2.0% and T3: 2.5%), inulin (T1: 1.0%, T2: 1.5% and T3: 2.0%) and maltodextrin (T1: 1.5%, T2: 2.0% and T3: 2.5%) were evaluated after 21 days of ripening period at 5 ± 1 °C. Results of the study demonstrated that pectin (2.0 per cent), inulin (1.5 per cent) and maltodextrin (2.0 per cent) showed better flavour, body and texture, finish and overall acceptability without imparting off flavour and discoloration.