Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics. (August 2016)

• Record Type: Journal Article
• Authors: Ferrão, L.L.; Silva, E.B.; Silva, H.L.A.; Silva, R.; Mollakhalili, N.; Granato, Daniel; Freitas, M.Q.; Silva, M.C.; Raices, R.S.L.; Padilha, M.C.; Zacarchenco, P.B.; Barbosa, M.I.M.J.; Mortazavian, A.M.; Cruz, A.G.
• Is Part Of: Food research international. Volume 86(2016:Aug.)
• Page Start: 93
• Page End: 102
• Publication Date: 2016-08
• Subjects: Food development -- Processed cheese -- Sodium -- Fat -- Prebiotics; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2016.04.034
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Dairy industry has sought strategies for obtaining products that meet new market demands, focusing on foods of higher nutritional quality to be better options for consumers. In this competitive scenario, dairy foods have been developed to provide functional components and/or meet specific dietary needs, such as those observed in the setting of obesity and hypertension. Processed cheese, which originally has high-sodium and fat contents in its formulation, may also undergo a reformulation. In addition, nowadays, the addition of prebiotic ingredients into dairy products is a common technological practice to not only enhance their beneficial health effects but also to improve the final texture, replace fat components, and increase the fiber content. In the present review, we provide the state-of-the-art of the effects of fat and salt reduction and the positive impacts of adding prebiotics on the functional properties and sensory acceptance of processed cheeses. Graphical abstract: Highlights: Strategies for development of healthier processed cheeses Starch is interesting option for reducing fat level. Inulin confers technology function. Potassium chloride is a best option to reduce sodium level.