Journal of Food, Agriculture and Environment

Optimization of textural properties and formulation of reduced fat Cheddar cheeses containing fat replacers

Author(s):

Leila Nateghi ^1,, Shahin Roohinejad ², Alfonso Totosaus ³, Hamed Mirhosseini ⁴, Mustafa Shuhaimi ⁵, Amir Meimandipour ⁶, Alireza Omidizadeh ⁷, Mohd Yazid Abd Manap ⁴*

Recieved Date: 2012-01-11, Accepted Date: 2012-04-27

Abstract:

Cheese is becoming one of the most widely utilized food ingredients. Raised awareness of people on healthy lifestyle has led to an increased demand for low-calorie foods, particularly for low and reduced fat cheeses. Although low and reduced fat cheese exhibits poor texture and body compared to full fat ones, consumers expect to have all the characteristics of full-fat cheese in its low and reduced fat counterpart. Reduction of fat content significantly increased hardness, gumminess, springiness and chewiness of the cheeses. Fat replacers are ingredients intended to be used instead of the fats and they have less caloric value and provide functional properties of the fat to foods. The main objective of this study was to optimize the low and reduced fat Cheddar cheese formulation by using protein- and carbohydrate-based fat mimetics. A full factorial design used to determine the most suitable amounts of fat mimetics (xanthan gum and sodium caseinate) with the objective of obtaining reduced fat Cheddar cheese with satisfactory yield and texture profiles. The results indicated that the type and concentration of fat mimetics significantly (p < 0.05) affected the textural properties of reduced fat Cheddar cheese. The results obtained by multiple optimizations revealed that the reduced fat Cheddar cheese containing 0.045% (w/ w) xanthan gum, 0.000% (w/w) sodium caseinate and 2.000% (w/w) fat provided the high textural desirability (0.90065%). This study revealed that the low and reduced fat Cheddar cheese produced with xanthan gum as a carbohydrate-based fat mimetics simulated the functions of fat better than sodium caseinate as a protein-based fat mimetics. 

Keywords:

Cheddar cheese, low fat, reduced fat, fat replacer, fat mimetic, xanthan gum, sodium caseinate, full factorial, optimization, surface plot, textural profile analysis (TPA)

---

Journal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 2
Category: Food and Health
Pages: 46-54

---

Full text for Subscribers

---

Information:

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

---

Purchase this Article:   20 Purchase PDF Order Reprints for 15

---

Share this article :