The Effect of Persian and Almond Gums as Fat Replacers on Textural and Microstructure Characteristics of LowFat Ultrafiltrated Cheese
Subject Areas : Microbiology
H. Rostamabadi
1
(دانشجوی کارشناسی ارشد مهندسی علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان، ایران)
H. Jooyandeh
2
(دانشیار گروه مهندسی علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان، ایران)
M. Hojjati
3
(استادیار گروه مهندسی علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان، ایران)
Keywords:
Abstract :
Introduction: Nowadays, the growing demands for low fat foods consumption has resulted in more intensive researches on the preparation of these foods that resemble the original products. The aim of the present study is to optimize the formulation of the ultrafiltrated lowfat Iranian white cheese using fat replacers. Materials and Methods: The experiments were planned on the basis of 3-level-3-factor boxBehnken design throughout Response Surface Methodology. The fat content (3-10%), Persian gum (0-0.2%) and almond gum (0-0.2%) were considered as independent variables and texture characteristics of the cheese samples were regarded as responses. Results: The results indicated that as the amounts of fat (p<0.01) and Persian gum (p<0.05) in the low-fat cheeses increased, softer cheeses were produced and hardness, cohesiveness, springiness, gumminess and chewiness decreased where as adhesiveness increased significantly (p<0.05). Although the addition of almond gum had similar effects on the mentioned textural parameters but these were not considerable. Microstructure analysis of the cheese samples using scanning electron microscope (SEM) showed that full-fat control and optimized samples had a much more open network structure and consequently were weaker than low-fat control cheese. Conclusion: Response surface optimization showed that desired rheological and textural properties for low-fat Iranian UF-Feta cheese were obtainable using 10% fat, 0.2 Persian gum and 0.14% almond gum. Based on the optimization results, it was revealed that textural defect related to fat reduction might be improved by using local gums, such as Persian and almond gums, in cheese formulation.
عباسی، س. و رحیمی، س. (1387). معرفی یک نوع صمغ گیاهی بومی ناشناخته: صمغ زدو. ماهنامه صنعت آرد و غذا. جلد 4، شماره 13، ص 51-46.
قنبری شندی، الف.، خسروشاهی اصل، الف.، مرتضوی، ع. و توکلی پور، ح. (1390). اثر صمغ زانتان بر ویژگیهای بافتی و رئولوژیکی پنیر سفید ایرانی کمچرب. مجله علوم و صنایع غذایی، 8 (1): 35-45.
Akin, M. S. & Kirmaci, Z. (2015). Influence of fat replacers on the chemical, textural and sensory properties of low‐fat Beyaz pickled cheese produced from ewe's milk. International Journal of Dairy Technology, 68(1), 127-134.
Boune, M. C. (1978). Texture profile analysis. Food Technology 32. 62–66.
Bryant, A., Ustunol, Z. & Steffe, J. (1995). Texture of Cheddar cheese as influenced by fat reduction. Journal of Food Science, 60(6), 1216-1219.
Bylund, G. (1995). Dairy processing handbook. Lund: Tetra Pak Processing Systems, 331-352.
Costa, N. E., O’Callaghan, D. J., Mateo, M. J., Chaurin, V., Castillo, M., Hannon, J. A. & Beresford, T. P. (2012). Influence of an exopolysaccharide produced by a starter on milk coagulation and curd syneresis. International Dairy Journal, 22(1), 48-57.
Goudarzi, M., Madadlou, A., Mousavi, M. E. & Emam-Djomeh, Z. (2015). Formulation of apple juice beverages containing whey protein isolate or whey protein hydrolysate based on sensory and physicochemical analysis. International Journal of Dairy Technology, 68 (1), 70-78.
Jooyandeh, H. (2009). Effect of addition of fermented whey protein concentrate on texture of Iranian white cheese. Journal of Texture Studies, 40, 497-510.
Juan, B., Zamora, A., Quintana, F., Guamis, B. & Trujillo, A. J. (2013). Effect of inulin addition on the sensorial properties of reduced‐fat fresh cheese. International Journal of Dairy Technology, 66(4), 478-483.
Karami, M., Ehsani, M. R., Mousavi, S. M., Rezaei, K. & Safari, M. (2009). Microstructural properties of fat during the accelerated ripening of ultrafiltered-Feta cheese. Food Chemistry, 113(2), 424-434.
Kavas, G., Oysun, G., Kinik, O. & Uysal, H. (2004). Effect of some fat replacers on chemical, physical and sensory attributes of low-fat white pickled cheese. Food chemistry, 88(3), 381-388.
Koca, N. & Metin, M. (2004). Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. International Dairy Journal, 14(4), 365-373.
Madadlou, A., Mousavi, M. E. & Farmani, J. (2007). The influence of brine concentration on chemical composition and texture of Iranian white cheese. Journal of Food Engineering, 81(2), 330-335.
Mahfoudhi, N., Sessa, M., Chouaibi, M., Ferrari, G., Donsì, F. & Hamdi, S. (2014). Assessment of emulsifying ability of almond gum in comparison with gum Arabic using response surface methodology. Food Hydrocolloids, 37, 49-59.
Napier, K. (1997). Fat Replacers: The Cutting Edge of Cutting Calories. American Council on Science and Health, 1-29.
Oliveira, N. M., Dourado, F. Q., Peres, A. M., Silva, M. V., Maia, J. M. & Teixeira, J. A. (2011). Effect of guar gum on the physicochemical, thermal, rheological and textural properties of green edam cheese. Food and bioprocess technology, 4(8), 1414-1421.
Rahimi, J., Khosrowshahi, A., Madadlou, A. & Aziznia, S. (2007). Texture of Low-Fat Iranian white cheese as influenced by gum tragacanth as a fat replacer. Journal of Dairy Science, 90, 4058-4070.
Romeih, E. A., Michaelidou, A., Biliaderis, C. G. & Zerfiridis, G. K. (2002). Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes. International Dairy Journal, 12(6), 525-540.
Rudan, M. A., Barbano, D. M., Joseph Yun, J. & Kindstedt, P. S. (1999). Effect of fat reduction on chemical composition, proteolysis, functionality, and yield of Mozzarella cheese. Journal of Dairy Science, 82(4), 661-672.
Sadowska, J., Bialobrzewski, I., Jelinski, T. & Markowski, M. (2009). Effect of fat content and storage time on the rheological properties of Dutch-type cheese. Journal of food engineering, 94(3), 254-259.
Sahan, N., Yasar, K., Hayaloglu, A. A., Karaca, O. B. & Kaya, A. (2008). Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese. Journal of Dairy Research, 75(01), 1-7.
Salvatore, E., Pes, M., Mazzarello, V. & Pirisi, A. (2014). Replacement of fat with long-chain inulin in a fresh cheese made from caprine milk. International Dairy Journal, 34(1), 1-5.
Sipahioglu, O., Alvarez, V. B. & Solano-Lopez, C. (1999). Structure, physico-chemical and sensory properties of feta cheese made with tapioca starch and lecithin as fat mimetics. International Dairy Journal, 9(11), 783-789.
Sołowiej, B., Glibowski, P., Muszyński, S., Wydrych, J., Gawron, A. & Jeliński, T. (2015).
The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers. Food Hydrocolloids, 44, 1-11.