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

Abstract

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.