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 , H. Jooyandeh ² , M. Hojjati ³

1 - دانشجوی کارشناسی ارشد مهندسی علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان، ایران
2 - دانشیار گروه مهندسی علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان، ایران
3 - استادیار گروه مهندسی علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان، ایران

Received: 2017-06-10 Accepted : 2017-06-10 Published : 2017-06-22

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.

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