Rheological, textural, microstructural and sensory impact of exopolysaccharide-producing Lactobacillus plantarum isolated from camel milk on low-fat akawi cheese. (January 2018)

• Record Type: Journal Article
• Authors: Ayyash, Mutamed; Abu-Jdayil, Basim; Hamed, Fathalla; Shaker, Reyad
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 87(2018)
• Page Start: 423
• Page End: 431
• Publication Date: 2018-01
• Subjects: Exopolysaccharide (EPS) -- Rheological -- Probiotic -- Low-fat akawi -- Camel; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2017.09.023
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The aim of this study was to investigate the influence of EPS-producing Lactobacillus plantarum strains isolated from camel milk on chemical composition, rheological properties, texture profile, microstructure and sensory properties of low-fat akawi cheese. Low-fat akawi cheeses were made using three different cultures; traditional culture (non-EPS), commercial EPS culture (MEPS + ; ropy type) and Lb. plantarum isolated from camel milk (CEPS + ; ropy type). Moisture and salt contents of cheeses made with EPS + cultures were higher than those made with non-EPS⁻ culture. The magnitude of storage modulus G′ was significantly higher than loss modulus for all cheeses during all storage periods. The magnitude of elastic G′ and complex G* moduli of non-EPS cheese were higher than MEPS + and CEPS + cheeses. Cheeses with non-EPS¯ exhibited more hardness and adhesiveness than MEPS + and CEPS + at 0 and 7 days of storage. Hardness of cheeses at 0 day coincided with dynamic parameters, elastic G′ and complex G* moduli. At 0 day, microstructure of non-EPS showed large pores compared to cheeses made with EPS-producing cultures. Cheeses made with non-EPS⁻ had lower scores in adhesiveness, aroma, saltiness and appearance but higher in sourness compared with those made with EPS + cultures at 0 day of storage. Highlights: L. plantarum isolated from camel milk has novel technological properties. Low-fat akawi cheese made with L. plantarum was comparable to commercial cultures. Exopolysaccharides produced by L. plantarum improved rheological properties. Sensory characteristics of low-fat akawi made by EPS + culture were acceptable.