Effect of Lallemantia Royleana (balangu) seed gum on chemical, physical and sensory attribute of low fat cheese

In this research the effect of gum obtained from Shirazi Balangu seed was studied in three concentrations of 0.1, 0.2 and 0.3g per Kg of skimmed milk containing 0.5% fat in producing Iranian white cheese. Also two types of control cheese, one of them full-fat cheese obtained from whole milk with 3.8% fat and the other from skimmed milk with 0.5% fat and without gum were prepared. The results of chemical and Rheological tests suggest the improving of cheese texture with limited increase in concentration of Shirazi Balangu gum, and the cheese obtained from adding 0.2g Shirazi Balangu seed gum showed the most likeness to high fat control cheese sample . Control low-fat cheese allocated the greatest amount of tissue characteristics( hardness, elasticity) to itself, which represents stiffness and undesirability of its tissue and with the passing of time and with increasing the concentration of Shirazi Balangu gum ,the amount of indicators of tissue were decreased. Also among the produced samples, the cheese sample containing 0.2g Shirazi balangu seed gum gained the highest acceptance among raters in terms of sensory. This study showed that the Shirazi balangu seed gum can be used as a fat substitute and also is considered and used as an improving factor in cheese texture.