Development and Quality Evaluation of Cheese Spread Enriched with Branched chain Amino Acids

Development of Cheese Spread

Abstract

Cheese spread is a soft, spreadable, unripened, diacetyl flavoured and creamy white with various ingredients such as fruits, vegetables, meats, spices, etc. Branched chain amino acids (BCAA) - leucine, isoleucine and valine are essential amino acids that are metabolized directly in muscles and offer energy fuel to their performance. A contemporary study is designed to develop and evaluate the physico-chemical and sensory attributes of cheese spread supplemented with branched chain amino acids. Cheese spread was made and branched chain amino acids (BCAA) were added with the percentage of 1%, 2%, 3% and 4% in treatments T1 T2 T3 and T4 respectively. The product was then analyzed for physico-chemical analysis, energy value calculation, colour determination, texture and sensory analysis on the 1st, 15th and 30th day of study, data obtained was subjected to statistical analysis to see the outcome; multiple mean comparison and response surface methodology was used. Results showed that a reduction in pH, acidity, protein, fat and moisture content was observed after the BCAA addition and storage study. L and a value increased but the b value decreased after BCAAs concentration gradually increased the lowest values were observed in the control group. For sensory evaluation, a score of fatty after taste and bitterness taste increased after adding BCAA value for colour decreased from T to T and each passing day. An increase in scores of co-hesiveness and adhesiveness was also observed. Overall, the maximum score was shown by T2 on day 1 and other days compared to all treatments.