Thesis

The Effect of Cheese Booster towards The Physicochemical & Sensorial Properties of Cheese Cream Filling

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Cheese cream filling is a delightful and versatile ingredient that adds a rich, creamy
texture and flavor to a variety of desserts and baked goods. Additionally, the amount of fat
will increase along with the mix of cream filling and cheese, which resulted in the concern of
consumers. Therefore, fat content is reduced, cheese booster is used as a substitute for
cheese powder to improve the filling's physicochemical and sensory qualities. During this
research, a physicochemical test obtained was viscosity, color, moisture content, and fat
content. Moreover, a sensory evaluation was done to evaluate the acceptability of the
addition of cheese booster in the cream cheese filling using the 9-Point Hedonic Scale
method. According to the results, the addition of cheese booster shows a significant
difference in viscosity (p-value: 0.003) with mean values and fat content (p-value: 0.027) of
the cheese cream filling. In detail, both viscosity and fat content significant difference was
found between control and 1% cheese booster sample with distinctive value in viscosity is
8256.33 ± 408.05 and fat content is 45.12 ± 0.072. On the contrary, all attributes tested in
sensory evaluation show no significant difference as the p-value of all attributes were above
0.05. These findings highlight the potential efficacy of cheese booster specifically the
maltodextrin and yeast extract component on physicochemical properties of cheese cream
filling, thereby improving the color, viscosity, and lowering the fat content. Further research
should be done using comparable concentration on cheese powder and maltodextrin used
between the control and treated sample. Moreover, with a comparable sample, another
physicochemical analysis such as carbohydrate test could be obtained to examine the effect
towards physicochemical properties of cheese cream filling.

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Availability

Detail Information

Series Title

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Call Number

FSN 24-027

Publisher

i3L, Jakarta : i3L, Jakarta., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

maltodextrin
cheese
yeast extract
Filling Creams
Cheese Booster

Specific Detail Info

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Statement of Responsibility

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Other version/related

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