The Effect of Cottage Cheese As a Substitute in Cheesecake. F&N 453 Individual Project Dr. J. Daniel

Transcription

1 The Effect of Cottage As a Substitute in cake F&N 453 Individual Project Dr. J. Daniel Stephanie I. Stock November 19, 2007

2 Abstract The purpose of this experiment was to create a healthier alternative for cheesecake lovers using cottage cheese instead of the typically used cream cheese. Cottage cheese is a low fat food that is low in carbohydrates and contains a high amount of protein. It is a product of cheese curd that contains a mild flavor which makes it easy to use as a substitution ingredient. The healthy alternative cheesecake was produced using the same ingredients but substituted reduced fat and non-fat cottage cheese for full-fat cream cheese. Our desired final product would have a similar taste, color, texture, and appearance as the typical full-fat cream cheese found in cheesecake. In this experiment, three different variables of ingredients were used. One variable was cheesecake made with full-fat regular cream cheese. The second variable was a cheesecake made with reduced fat milk cottage cheese in place of cream cheese and the third variable used non-fat milk cottage cheese which also replaced cream cheese in the recipe. The full-fat cream cheese proved to provide the best overall product in all sensory and objective method categories. Introduction cake is typically made using a full-fat cream cheese as the main ingredient. It is also one of the main reasons why cheesecake is very unhealthy. For example, the average slice of cheesecake contains about 350 calories, 55g of carbohydrates, and 35g of sugar. Whereas a serving of cottage cheese replacement cheesecake contains 148 calories, 12.65g of protein, 20.5g of carbohydrates and 2.5g of fat. Therefore, the purpose of this experiment is to create a healthier alternative to the full-fat cream cheese cheesecake using cottage cheese as a replacement ingredient because of its similar color, and lack of taste variation between both cheese products. Cottage cheese is a product of cheese curd that has been drained. The process of draining the cheese allows the whey to remain in the product which is where it gets its high protein Page 2

3 content from. The draining process is also why cottage cheese is white in color. It does not undergo aging and it is washed to give it its different taste, sweet and mildly flavored. Cottage cheese also has many health benefits, which is why it was chosen for use as a replacement ingredient in this experiment. The main health benefit is that cottage cheese is low in fat and carbohydrates and very high in protein and calcium content. Lately, it has been promoted as been a great diet food. Three different trials were performed to determine taste, appearance, color, and texture of the cheesecakes. There were also three different variables of ingredients that were used. The first variable was cheesecake made using full-fat cream cheese. This cheesecake was used as the control for this experiment. The second variable was a cheesecake made using a reduced fat cottage cheese as a replacement for cream cheese and the third variable used non-fat cottage cheese. Two objective methods and three subjective methods were measured in this experiment. The objective methods included the use of the texture analyzer to measure the texture of our final products and the use of the hunter colorimeter to determine color values. The subjective method of this experiment will be obtained through a sensory analysis test taken by a trained panel. In this experiment a paired preference, rank, and Hedonic ranking test was used. This measured how much the panelist preferred each sample based on texture, appearance, and taste. The dependant variables in this experiment measured the effects that the different types of cottage cheese have on the cheesecakes texture, appearance, and taste. The independent variable was the substitution of cottage cheese for cream cheese in the cheesecake recipe. Methods The experimental design was performed to create the same cheesecake but, using three different cheeses. Full-fat cream cheese, reduced fat cottage cheese, and non-fat cottages cheeses Page 3

4 were used to differentiate the cheesecakes in this experiment. The first recipe created the control using full-fat cream cheese. The second recipe substituted the cream cheese in the original recipe for reduced fat cottage cheese. The third recipe substituted non-fat cottage cheese for cream cheese. The recipe was taken from a cookbook titled, Breaking the Cycle by Elaine Gottschall. The following procedures were followed for each recipe: Control 457 g full-fat cream cheese g plain yogurt 75.4 g honey ml vanilla 3 eggs 4.9 ml grated lemon peel 1. Preheat oven to 177 degrees Celsius. 2. Combine ingredients using an electric mixer on medium speed for 5 minutes until well blended. 3. Pour into a cm round pan. Bake for 30 minutes or until edges are slightly browned and center is set. Cool and refrigerate for 8 hours. 457 g reduced fat cottage cheese g plain yogurt 75.4 g honey ml vanilla 3 eggs 4.9 ml grated lemon peel 1. Preheat oven to 177 degrees Celsius. 2. Combine ingredients using a blender until curds are well blended and mixture is satin smooth. 3. Pour into a cm round pan. Bake for 30 minutes or until edges are slightly browned and center is set. Cool and refrigerate for 8 hours. Page 4

5 Non-fat Cottage 457 g non-fat cottage cheese g plain yogurt 75.4 g honey ml vanilla 3 eggs 4.9 ml grated lemon peel 1. Preheat oven to 177 degrees Celsius. 2. Combine ingredients using a blender until curds are well blended and mixture is satin smooth. 3. Pour into a cm round pan. Bake for 30 minutes or until edges are slightly browned and center is set. Cool and refrigerate for 8 hours. After each of the cheesecakes had solidified from refrigeration, samples were cut and placed onto a white paper plate from each of the three different variables. Each variable was labeled with a 3 digit number code to establish randomization and remove bias. A sensory taste test using affective tests methods (paired preference, ranking, and Hedonic rating scale) were performed by a trained panel of volunteers. The volunteers were those persons who were in the lab during the time that the experimental testing was being performed. They were all students of Dr. Daniel s F&N 453 class. Sensory panelists tried a portion of each cheesecake variable while also filling out and completing the sensory scorecard. An example of the sensory scorecard can be seen in Figure 1. A sample from each variable was also used to determine texture and color using the objective methods that were pre-determined for this experiment. A sample from each variable was first tested using the cone probe of the Texture Analyzer. The Texture Analyzer was set to the cream cheese setting to determine the grams of force needed to penetrate the cheesecake. Each variable was tested three separate times in three different locations on the cheesecake s Page 5

6 surface. All test results were recorded in the lab notebook and averaged for each trial. The results from the Texture Analyzer can be seen in Table 1 or Figure 2. Then, each sample was placed into a Petri dish to measure color using the Hunter colorimeter. A good amount of each cheesecake was used to cover the entire bottom of the Petri dish to ensure the correct readings were taken. The L-a-b values were recorded into the lab notebook for further analysis. The results from the Hunter colorimeter can be seen in Table 2 or Figure 3. Discussion From the results that were obtained from the three trials that were performed, the objective data showed varying results where as the subjective data was more consistent. From the results gathered from the sensory analysis, it is apparent that the full-fat cream cheese product provided the best overall texture, appearance, and taste. As seen in Figure 6 of all twenty panelists who were tested, each said that they found the full-fat cheesecake to be the most enjoyable. However, despite the results obtained from the subjective analysis there were variations in the data from the objective analysis part of this project. For example, the results from the texture analyzer show variation between trials causing changes in the overall averages. When comparing the texture analysis from the objective method to the subjective method there is variation between all three of the cheeses that were used in this experiment. Consistency from the objective methods was found when using the Hunter Colorimeter. As seen in Table 7 as well as in Figures 8 10, the full-fat cream cheese cheesecake had the darkest product. Reduced and non-fat cottage cheese had similar data when analyzing any color differences. But, when the sensory panel was asked to rank their favorite product base on appearance, the full-fat cream cheese cheesecake had the highest rankings. Page 6

7 The results of these analyses conclude that cottage cheese, while it may have similar color and taste aspects before the baking process begins, it may not be a perfect substitution for all. Because of it s difference in texture and color, cottage cheese cheesecake may take away from the expected values that people want when the desire a cheesecake product. It is always important to take into consideration ones health but sometimes there may not be any substitution for the original. Sources of Error Some potential sources of error from this experiment may include the instruments and products that were used. It is possible that the brand of cream cheese or cottage cheese that was used may have had an effect on the objective and subjective analysis of this experiment. Ensuring that the same brand of product is used throughout all trials is imperative to the successful analysis of this project. It is also possible that when using instruments such as the Texture Analyzer or Hunter Colorimeter, that error may occur. Knowing this information, it is important to realize that some error may have occurred from improper settings of each instrument. Possible errors may be due to the computer not reading properly, the fact that many other students had been using the same instrument (i.e. the oven being too hot), or also because the wrong parts of the instrument were used for the wrong food texture (i.e. the cone for Texture Analyzer). Finally, it is important to note that sources of error may have occurred during preparation of the product. Certain cheesecakes in this experiment needed a longer amount of time in the oven, leaving the other cheesecakes to have a longer cooling period. Improper mixing, heating, and cooling of the cheesecake product may also be a reason for some of the variation in this experiment. Page 7

8 Suggestions for Further Work If this experiment were to be repeated, it should be noted that special attention need be paid towards the proper preparation and cooking time of all three variables. The cottage cheese products should be blended enough so that the curds are not as prominent as to affect the texture of the final product. Also, it is recommended that the Water Activity be analyzed because both cottage cheese products were very liquid compared to that of the cream cheese cheesecake in the final product. Page 8

9 Results Figure 1. Sample of Sensory Scorecard Name: Date: Sample Numbers: 721, 182, 436 Sensory Evaluation Sheet cake Please analyze each sample and rate each sample for the different texture qualities listed below. If there is no difference between samples, it is permissible to give them the same rating. Lightness Uniformity of Cells Moistness light and fluffy uniform cells moist compact irregular cells dry Please analyze each sample and rate each based on its appearance using the scale below. Place a check mark under the description you feel best describes you re likeness in the appearance of the product. Sample Number Dislike Extremely Dislike Moderately Dislike Slightly Neither Like nor Dislike Like Slightly Like Moderately Like Extremely Comments: Rank each sample for taste starting with the one you most enjoyed. Most enjoyable Comments: Moderate Least enjoyable Page 9

10 Table 1. Sensory Analysis Based on Texture (Lightness) Cream Non-fat Cottage Light and Fluffy 8 10 Intermediate Compact Figure 2. Sensory Analysis of Texture (Lightness) Number of Trained Panelist Cream Reduced Fat Cottage Non-fat Cottage Light and Fluffy Intermediate Compact Type Page 10

11 Table 2. Sensory Analysis Based on Texture (Uniformity of Cells) Cream Non-fat Cottage Uniformity of Cells Intermediate Irregular Cells Figure 3. Sensory Analysis Based on Texture (Uniformity of Cells) Number of Trained Panelists Cream Reduced Fat Cottage Type Non-fat Cottage Uniformity of Cells Intermediate Irregular Cells Page 11

12 Table 3. Sensory Analysis Based on Texture (Moistness) Cream Non-fat Cottage Moist Intermediate Dry 12 Figure 4. Sensory Analysis Based on Texture (Moistness) Number of Trained Panelists Cream Reduced Fat Cottage Type Non-fat Cottage Moist Intermediate Dry Page 12

13 Table 4. Sensory Analysis Based on Appearance Cream Non-fat Cottage Appearance Description Dislike Extremely 2 2 Dislike Moderately 3 9 Dislike Slightly 4 6 Neither Like Nor Dislike 8 1 Like Slightly Like Moderately 10 Like Extremely 2 Number of Trained Panelists Figure Figure 5. Sensory 2. Sensory Analysis Analysis Based Based on Appearance on Appearance Dislike Extremely Dislike Moderately Dislike Slightly Neither Like Nor Dislike Like Slightly Appearance Discription Like Moderately Like Extremely Cream Non-fat Cottage Page 13

14 Table 5. Sensory Analysis Based on Taste Cream Non-fat Cottage Most Enjoyable 20 Moderately Enjoyable 14 6 Least Enjoyable 8 12 Figure 6. Sensory Analysis Based on Taste Number of Trained Panelists Cream Reduced Fat Cottage Non-fat Cottage Most Enjoyable Moderately Enjoyable Least Enjoyable Type Page 14

15 Table 6. Texture Analyzer Results Texture Analyzer (grams) Full Fat Cream Non-Fat Cottage Trial Trial Trial Average 40.8 Trial Trial Trial Average 43.2 Trial Trial Trial Average 42.9 Figure 7. Texture Analyzer Results Non-fat Cottage Variable Reduced fat Cottage Full-fat Cream Trial 3 Trial 2 Trial TA (g) Page 15

16 Table 7. Hunter Colorimeter Results Hunter Colorimeter (grams of force) Full Fat Cream Trial 1 L a 1.94, b Trial 2 L , a 2.29, b Trial 3 L , a 1.73, b Average L a 1.97 b Trial 1 L , a 1.99, b Trial 2 L , a 2.03, b Trial 3 L , a 1.94, b Non-Fat Cottage Average L a 1.97 b Trial 1 L , a 1.88, b Trial 2 L , a 2.36, b Trial 3 L , a 1.92, b Average L a 2.05 b Page 16

17 L-value Figure 8. Average L - Values for cake Variations Cream Type Non-fat Cottage L - Value a -value Figure 9. Average a - Values for cake Variations a - Value 1.92 Cream Type Non-fat Cottage Page 17

18 22.5 Figure 10. Average b - Values for cake Variations b -value b - Value 18.5 Cream Type Non-fat Cottage Page 18

19 References Antione M.J., Lawless H.T. (1994). Diacytel as a Flavor Component in Full Fat Cottage. Journal of Food Science. Vol. 59 Issue 1 Page 38. Bourne, Malcolm C. (1982). Food Texture and Viscosity: Concept and Measurement. New York: Academic Press. C.A. Reitmeier (2002). Active Learning in the Experimental Study of Food. Journal of Food Science Education 1 (3), Drewnowski A Taste Preference and Food Intake. Annual Review of Nutrition 17: Mattews M.E., So S.E. (1976). Cottage From Ultrafiltered Skim Milk. Journal of Food Science. Vol. 41 Issue 3. Page Shandi H. (2004). Functional Foods: Their Role In Health Promotion and Disease Prevention. Journal of Food Science 69: 146. Weaver, Connie, and Daniel, James. The Food Chemistry Laboratory A Manual for Experimental Foods, Dietetics, and Food Scientists. CRC Press (2 nd edition). Page 19