The effect of selected hydrocolloids on the physicochemical, viscoelastic, and organoleptic properties of full-fat processed cheese sauces

Abstract

The current study investigated the effects of three polysaccharide hydrocolloids [pectin (PE), agar (AG), and guar gum (GG)] at varying concentrations (0.25, 0.50, 0.75, and 1.00 % w/w) on the physicochemical, viscoelastic, and organoleptic properties of full-fat processed cheese sauces (PCS). The hydrocolloid (HC) type and concentration affected the PCS properties. The values of emulsion stability (ES) enhanced progressively with higher HC concentrations (P < 0.05). Rheological analysis revealed an increase in elastic, viscous, and complex moduli, as well as in complex viscosity, gel strength, and interaction factor, with higher HC levels (P < 0.05). Furthermore, sensory analysis of viscosity supported rheological findings. Additionally, sensory assessors preferred sauces with AG and GG concentrations of 0.50 and 0.75 % w/w the most (P < 0.05). These results confirm that the tested HCs act as effective gel-forming/thickening and stabilizing agents in full-fat PCS, enhancing both ES and viscoelastic properties, while also improving texture, as demonstrated by sensory evaluation.