The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced‐fat mozzarella cheese‐like product. (30th June 2019)

• Record Type: Journal Article
• Authors: Li, Hongjuan; Yu, Hongmei; Liu, Yan; Wang, Yi; Li, Hongbo; Yu, Jinghua
• Is Part Of: Journal of the science of food and agriculture. Volume 99:Number 12(2019)
• Page Start: 5586
• Page End: 5593
• Publication Date: 2019-06-30
• Subjects: cheese -- fat replacers -- glass transition temperature -- maltitol -- inulin; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.9835
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Mono‐, di‐ and oligosaccharides, polyhydric alcohols and lipids are three main types of plasticizers used to process food materials. In the present study, inulin, maltitol and lecithin were selected as representative oligosaccharide, polyhydric alcohol and lipid fat replacers, respectively. Their effects on the physicochemical properties of reduced‐fat mozzarella cheese were evaluated. RESULTS: Lecithin reduced the hardness and increased the degree of free oil released. Inulin and lecithin decreased the hydrophobic interaction of reduced‐fat cheese. Maltitol improved the elasticity of the reduced‐fat cheese and increased the hydrophobic interaction within the casein matrix. Maltitol‐added cheese had a lower glass transition temperature ( T g ) than the other cheeses. Maltitol significantly improved the stretchability of the reduced‐fat cheese. CONCLUSION: The results obtained in the present study suggest that maltitol is an effective fat replacer in reduced‐fat mozzarella cheese and might enhance the cheese's functional properties. The T g of cheese was related to the water and fat content, fat replacer addition and cross‐linking degree of casein. The relationship between T g and the physicochemical properties of cheese will be studied in further research. © 2019 Society of Chemical Industry