Effect of potassium-based emulsifying salts on sensory, textural, and functional attributes of low-sodium processed Mozzarella cheese

摘要: Dietary sodium content is considered as a major contributor to hypertension and cardiovascular diseases. Mozzarella cheese contains high amount of sodium, addition emulsifying salts (ESs) the manufacture processed further adds overall content. The present investigation envisaged low-sodium by partial replacement chloride with potassium (KCl) also using potassium-based salts, i.e., citrate di-potassium phosphate, in place sodium-containing salts. Desired level salt was optimized response surface methodology (RSM). Sensory attributes, instrumental hardness, meltability, stretchability were kept responses design. study returned 30.96% KCl 2% be optimum, at these levels, product had maximum sensory scores. Hardness, reported 14.355 N, 21.68 cm 15.07 cm, respectively. Further, validated manufacturing levels ESs comparing actual predicted RSM. No significant difference (p > 0.05) between values results Full-sodium cheeses 905 mg/100 g 260 mg/100 g Thus, resulted 71.27% reduction cheese.