Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese

Abstract

The present study was performed to investigate the possibility of sodium reduction in cream cheese by partial reduction and substitution of sodium by potassium based salt. Four salt treatment were selected by preliminary study: 100 % NaCl (control), NaCl reduced to 65 % (T1), 35 % of NaCl substituted by KCl (T2), and KCl-based salt mixture Salut® which contains offflavours masking compound (T3). The study was evaluated physico-chemical attributes, colour, spreadability, sensory acceptance, as well as level of intensity of specific attributes of low-sodium cream cheese. Sodium reduction not influenced on the protein, fat and moisture content, water activity, acidity and the colour of cream cheese (P>0.05). However, sodium reduction significantly influenced to mineral composition, spreadability and sensory properties. The use of potassium salt substitutes significantly increased the value of K:Na ratio. Cheese containing commercial salt replacer Salut® had the closest hedonic score to control cheese compared to other replacers. The current research demonstrates that sodium content can be reduced by 35 % in cream cheese using a nutritionally valuable potassium-based salt mixture, without compromising the consumer acceptance.