Othman, Muhaini (2021) Determination of proximate composition in selected commercial imitation cheese product in local market. [Project Paper] (Submitted)
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Abstract
Imitation cheese may be defined as products that are intended to wholly or partially imitate cheese in which milk fat, milk protein or both are partially or wholly replaced by non-milk-based alternatives, principally of vegetable origin. In general, cheese contains high content of saturated fatty acid and may contribute to an increase in the level of low-density lipoprotein cholesterol (LDL-C). Studies reported that higher consumption of energy-dense food and beverages especially high-fat foods are the major cause of obesity and overweight worldwide. Hence, imitation cheese has been introduced not only to provide flavour and functionality of natural cheese at a reduced cost but eventually lower both saturated fatty acid and cholesterol since the animal fat has been replaced by vegetable fat. Proximate analysis was carried out to evaluate nutritional composition such as protein, fat, carbohydrates, moisture and ash contents of five different brands of imitation cheese. Natural cheese which is made from only simple ingredients such as high quality of fresh milk, salt, enzymes and natural colour was used as comparison. All the data were analysed by IBM SPSS Statistic 26 version. Oneway ANOVA and post-hoc test were used to determine and compare proximate composition between five brands of imitation cheese xi and natural cheese. The results showed that imitation cheese contains significantly higher in protein and ash (p<0.05) and lower in both fat and carbohydrates than natural cheese meanwhile moisture content was found lowest in natural cheese (p<0.05). Hence, this study showed that based on the content of macronutrients, imitation cheese had better nutritional values compared to natural cheese. However, further work needs to be conducted to determine other components in imitation cheese such as micronutrients, types of fats, maltodextrin and other ingredients used in the processing of imitation cheese.
| Item Type: | Project Paper |
|---|---|
| Faculty: | Faculty of Medicine and Health Science |
| Depositing User: | Ms Norafizah Radzuan |
| Date Deposited: | 04 Sep 2023 06:59 |
| Last Modified: | 04 Sep 2023 06:59 |
| URI: | http://psaspb.upm.edu.my/id/eprint/1390 |
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