تاثیر کاهش نمک بر کرم پنیر کبریت رفتار رئولوژیکی و پذیرش مصرف کننده

Salt reduction in processed foods has been a concern to consumers for some time, yet few options are available for reduced salt cottage cheese. The objective of this study was to determine the impact of salt reduction in cottage cheese cream dressing rheological and tribological behaviors, and sensory traits. Viscosity profiles and viscoelastic behaviors of dressings at three salt levels (2.2%, 1.48%, and 0.73%, w/w, NaCl) and pH (4.5, 5.0, and 5.5) were analyzed at several temperatures and storage times. Tribological and sensory tests were run on the 2.2% and 0.73% NaCl formulations at pH 5.0. All samples showed shear thinning, viscoelastic solid, and frequency-dependent behavior. Salt concentration had a lesser impact than pH on dressing rheological and tribological behaviors. Both rheological and tribological parameter values increased with time. Sensory data indicated that attributes of the reduced salt cottage cheese dressing were similar to those of the full salt formulation.