Enhancement of low-fat spreadable processed cheese with sesame proteins: evaluation of quality and purity characteristics

Document Type : Research Paper

Authors

1 Ministry of Agriculture, Babylon agriculture office, Hilla, Iraq and College of Food Science, Al-Qasim Green University, 51013, Babylon, Iraq.

2 College of Food Science, Al-Qasim Green University, 51013, Babylon, Iraq.

Abstract

Objective
Fat is the primary component affecting both the energy content and functional properties of cheese. Consequently, the development of low-fat functional foods continues to attract meaningful interest from researchers and the food industry. However, reducing fat and increasing protein content in processed cheese typically leads to greater brittleness and reduced elasticity, spreadability, and solubility. This investigations examined the effect of incorporating sesame proteins at varying concentrations as fat substitutes in a spreadable low-fat processed cheese mixture, with a centralize on physicochemical, rheological, sensory, and clearance characteristics.

Materials and Methods
Full-fat cheddar cheese combined with full-fat soft cheese served as the positive control, while a blend of full-fat cheddar cheese and low-fat soft cheese served as the negative control. Sesame protein was added as a fat replacer in different proportions (T1, T2, and T3) at concentrations of 1.5%, 3.0%, and 4.5%, respectively. Chemical analyses included determination of moisture, protein, fat, ash, carbohydrate content, total acidity, and pH. Rheological evaluations encompassed hardness, adhesiveness, and flexibility, while sensory analysis and clearance percentage were also evaluated.

Results
Cheese samples with sesame protein exhibited lower moisture content than the negative control, while protein levels were closer to those of the positive control. Carbohydrate, ash, and total acidity levels improved in the replacement treatments, whereas fat content and pH decreased. Texture analyses demonstrated improvements in hardness, adhesion, and flexibility, accompanied by increased sensory attributes and higher clearance percentages relative to both controls. SDS-PAGE analysis affirmed the successful incorporation of sesame proteins (20–50 kDa range), with band intensity increasing in proportion to substitution level, while preserving the structural integrity of milk proteins, containing α-, β-, and κ-caseins.

Conclusion
The incorporation of sesame proteins as fat substitutes improved the physicochemical, rheological, and sensory qualities of low-fat spreadable processed cheese while maintaining protein integrity. These results highlight the potential of sesame proteins as effective fat replacers, proposing a hopeful approach for expanding nutritionally improved and consumer-acceptable low-fat cheese products.

Keywords

References

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Agricultural Biotechnology Journal
Volume 17, Issue 4
November 2025
Pages 169-186

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