USE OF FAT BLENDS IN CHEESE ANALOGS - INFLUENCE ON SENSORY AND INSTRUMENTAL TEXTURAL CHARACTERISTICS

Cheese analogs were prepared with the fat fraction composed of butterf at, soybean fat or soybean oil and their blends, in accordance with an experimental design of three components, The ten resulting formulatio ns were subjected to a texture profile instrumental analysis and senso ry analysis by a quantitative ranking test. Principal Component Analys is showed that the instrumental textural characteristics of hardness a nd adhesiveness were negatively correlated to cohesiveness and springi ness, while the sensory texture characteristic of firmness was correla ted negatively with elasticity and creaminess. Soybean fat confers har dness and adhesiveness to the cheese analogs, bur decreases their cohe siveness and springiness, while the opposite effect is due To soybean oil and butterfat.