Effect of hydrocolloids Kappa-Carrageenan and Maltodextrin as Fat substitutes on the production of Low-Fat Cream Cheese

Nowadays production of low-fat products has increased and there are several methods such as use of fat substitutes for producing the low-fat products. In the present study, effect of kappa-carrageenan and maltodextrin as fat substitutes on the production of low fat cream cheese was investigated. Six treatments including T1 (control sample without additives), T2 (1% kappa-carrageenan), T3 (0.75% kappa-carrageenan.5% maltodextrin), T4 (0. 5% kappa-carrageenan% maltodextrin), T5 (0.25% kappa-carrageenan.5% maltodextrin), and T6 (10% maltodextrin) were produced. All the treatments were stored in refrigerator for 45 days and their physicochemical and sensory properties were evaluated at 1, 15, 30 and 45 days of storage. Incorporation of the fat replacers to cheese formulation decreased the total solids content, fat and pH value (P