Determining Physicochemical Properties of White Cheese Sauce Using DifferentTypes of Hydrocolloids and Starches

Abstract

Hydrocolloids are widely used in many food formulations to increase shelf life and quality characteristics specifically the viscosity and texture of a product. Furthermore, measuring the physicochemical properties of food is critical for design and quality control during food processing. In this project, the physicochemical test covered pH and viscosity of several hydrocolloids and starch prototypes used in white cheese sauce manufacturing. The scope of the project was to determine the most suitable hydrocolloids and starch substitution based on the nearest value of pH and viscosity of the control variable. As for the pH value, the acceptable range difference was about 0.2, while for the viscosity measurement, the value must be 0. The instrument used for measuring the pH was a pH meter while for the viscosity, it used Bostwick Viscosity Consistometer. This project only used one formulation that was adapted from the company. The result concluded that all types of hydrocolloids proven could substitute the reference product, whereas for the starch the suitable one was starch 2.