1
|
Zhang L, Cao X, Zhu B, Wang H, Zhong K, Shi B, Zhao L. Enhancing saltiness perception in bone broth: the additive effect of oil and optimization of sodium-reduction formula for consumer acceptability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6108-6117. [PMID: 38445510 DOI: 10.1002/jsfa.13438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 12/16/2023] [Accepted: 03/06/2024] [Indexed: 03/07/2024]
Abstract
BACKGROUND Excessive NaCl intake in liquid and semi-solid food (e.g. soup, hot pot base, sauce) poses a high risk to human health, and reducing NaCl intake is a major concern for global health. RESULTS Using the generalized Labeled Magnitude Scale (gLMS) method, the study verified the possibility of sodium reduction through oil addition. The compromised acceptance threshold (CAT) and hedonic rejection threshold (HRT) were determined. The gLMS results showed that the saltiness intensity of samples containing 0.36% NaCl and 2.29% sunflower seed oil was significantly higher than that of samples containing only 0.36% NaCl (P < 0.05). CAT and HRT results indicated that by adding 3.59% sunflower oil, the NaCl content could be reduced to a minimum of 0.14% without causing sensory rejection in bone broth samples. The quantitative descriptive analysis method was used to determine the effects of NaCl and oil concentrations on the sensory attributes of bone broth samples. Furthermore, it was used to analyze the consumer acceptability drivers in combination with the hedonic scale to optimize the formulation of reduced-salt bone broth products. Notably, sample E (0.36% NaCl, 2.29% fat) not only had a significant salt reduction effect with a 20% decrease in NaCl, but also had improved overall acceptability. CONCLUSION This study provides theoretical guidance for designing salt-reduction cuisine within the catering and food industries, including bone broth and hot pot bases. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Lulu Zhang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
| | - Xiaoxiao Cao
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
| | - Baoqing Zhu
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
| | - Houyin Wang
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing, China
| | - Kui Zhong
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing, China
| | - Bolin Shi
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing, China
| | - Lei Zhao
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing, China
| |
Collapse
|
2
|
Arias R, Alba C, Calzada J, Jiménez L, Fernández L, Ávila M, Roman M, Roman J, Rodríguez JM, Garde S. Application of Ligilactobacillus salivarius SP36, a Strain Isolated from an Old Cheese Seal, as an Adjunct Culture in Cheesemaking. Foods 2024; 13:2296. [PMID: 39063379 PMCID: PMC11276500 DOI: 10.3390/foods13142296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 07/09/2024] [Accepted: 07/19/2024] [Indexed: 07/28/2024] Open
Abstract
Adjunct cultures originating from artisanal cheese environments may play an important role in recreating and developing traditional cheese flavours, thanks to their enzymatic activities, involved in different metabolic pathways that occur during cheese ripening. In this work, Ligilactobacillus salivarius SP36, a strain isolated from an old cheese seal, was added as an adjunct culture to the cheese's raw milk, and its effect on the microbiological, physical-chemical and sensory characteristics of the cheese was studied. The use of L. salivarius SP36 in cheese manufacturing had no significant (p > 0.05) effect on the cheese microbiota, gross composition (fat percentage, protein, total solids, moisture and NaCl concentration), colour or texture of the cheese. However, L. salivarius SP36 increased (p < 0.01) the formation of 25 volatile compounds, including 10 esters, 1 aldehyde, 8 alcohols and 6 carboxylic acids. In addition, cheeses made with L. salivarius SP36 received higher scores (p < 0.01) for aroma intensity and quality than control cheeses. L. salivarius SP36 proved to be a good candidate as an adjunct culture for cheesemaking, since it improved the cheese flavour by making it more intense and recovering typical sensorial notes of traditional cheeses.
Collapse
Affiliation(s)
- Ramón Arias
- Centro Regional de Selección y Reproducción Animal (CERSYRA), Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de la Junta de Comunidades de Castilla-La Mancha (IRIAF), CERSYRA Valdepeñas, 13300 Ciudad Real, Spain;
| | - Claudio Alba
- Department of Nutrition and Food Science, Complutense University of Madrid, 28040 Madrid, Spain; (C.A.); (J.M.R.)
| | - Javier Calzada
- Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña km 7, 28040 Madrid, Spain; (J.C.); (M.Á.)
| | - Lorena Jiménez
- Centro Regional de Selección y Reproducción Animal (CERSYRA), Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de la Junta de Comunidades de Castilla-La Mancha (IRIAF), CERSYRA Valdepeñas, 13300 Ciudad Real, Spain;
| | - Leónides Fernández
- Department of Galenic Pharmacy and Food Technology, Complutense University of Madrid, 28040 Madrid, Spain;
| | - Marta Ávila
- Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña km 7, 28040 Madrid, Spain; (J.C.); (M.Á.)
| | - Mario Roman
- QUALIAM s.l., Velazquez 119, 28003 Madrid, Spain; (M.R.); (J.R.)
| | - Juan Roman
- QUALIAM s.l., Velazquez 119, 28003 Madrid, Spain; (M.R.); (J.R.)
| | - Juan M. Rodríguez
- Department of Nutrition and Food Science, Complutense University of Madrid, 28040 Madrid, Spain; (C.A.); (J.M.R.)
| | - Sonia Garde
- Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña km 7, 28040 Madrid, Spain; (J.C.); (M.Á.)
| |
Collapse
|
3
|
Zare M, Golmakani MT, Niakousari M, Eskandari MH, Ghiasi F, Hosseini SMH. Alginate/whey protein isolate-based emulgel as an alternative margarine replacer in processed cheese: Impact on rheological, mechanical, nutritional, and sensory characteristics. J Dairy Sci 2024; 107:4308-4319. [PMID: 38490543 DOI: 10.3168/jds.2024-24140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Accepted: 01/23/2024] [Indexed: 03/17/2024]
Abstract
The effects of partial or full replacement of margarine by alginate/whey protein isolate-based olive oil emulgel on nutritional, physicochemical, mechanical, and rheological properties of processed cheese (PC) were investigated in this work. All formulated samples had the same amount of total fat, DM, and pH. According to the results of the fatty acids profile, the PC sample in which the margarine was fully replaced by the emulgel (EPC100) had the highest (49.84%) oleic acid content and showed a reduction of 23.7% in SFA compared with the control sample (EPC0; formulated just with margarine). In addition, EPC0 had the highest hardness among various cheese samples, which was also confirmed by its compact microstructure. Dynamic oscillatory measurements revealed that EPC100 had the highest crossover strain (or resistance to deformation). The high rigidity of this sample was related to the 3-dimensional structure of emulgel. According to the creep test results, EPC100 showed the lowest relative recovery (flowability). A high temperature dependency of viscoelastic moduli was observed in EPC0 at 42°C. No significant differences were observed between the color attributes and sensory properties of the various cheese samples. Alginate/whey protein isolate-based olive oil emulgel can be considered as a healthy margarine replacer in PC.
Collapse
Affiliation(s)
- Mahdieh Zare
- Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran.
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran
| | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran
| | - Fatemeh Ghiasi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran
| | | |
Collapse
|
4
|
Li Z, Liu T, Fan K, Geng L, Wang P, Ren F, Luo J. Preparation of pH-responsive chitosan microspheres containing aminopeptidase and their application in accelerating cheese ripening. J Dairy Sci 2024; 107:3502-3514. [PMID: 38246547 DOI: 10.3168/jds.2023-23982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Accepted: 12/21/2023] [Indexed: 01/23/2024]
Abstract
Microencapsulated enzymes have been found to effectively accelerate cheese ripening. However, microencapsulated enzyme release is difficult to control, often resulting in enzyme release during cheese processing and causing texture and flavor defects. This study aims to address this issue by developing aminopeptidase-loaded pH-responsive chitosan microspheres (A-CM) for precise enzyme release during cheese ripening. An aminopeptidase with an isoelectric point (pH 5.4) close to the pH value of cheese ripening was loaded on chitosan microspheres through electrostatic interaction. Turbidity titration measurements revealed that pH 6.5 was optimal for binding aminopeptidase and microspheres, affording the highest loading efficiency of 58.16%. Various characterization techniques, including scanning electron microscopy, energy-dispersive X-ray spectroscopy, and Fourier-transform infrared spectroscopy confirmed the successful loading of aminopeptidase molecules on the chitosan microspheres. In vitro release experiments conducted during simulated cheese production demonstrated that aminopeptidase release from A-CM was pH responsive. The microspheres retained the enzyme during the coagulation and cheddaring processes (pH 5.5-6.5) and only released it after entering the cheese-ripening stage (pH 5.0-5.5). By loading aminopeptidase on chitosan microspheres, the loss rate of the enzyme in cheese whey was reduced by approximately 79%. Furthermore, compared with cheese without aminopeptidase and cheese with aminopeptidase added directly, the cheeses made with A-CM exhibited the highest proteolysis level and received superior sensory ratings for taste and smell. The content of key aroma substances, such as 2/3-methylbutanal and ethyl butyrate, in cheese with A-CM was more than 15 times higher than the others. This study provides an approach for accelerating cheese ripening through the use of microencapsulated enzymes.
Collapse
Affiliation(s)
- Zhixi Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
| | - Tianshu Liu
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ke Fan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
| | - Lanlan Geng
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
| | - Pengjie Wang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Fazheng Ren
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jie Luo
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| |
Collapse
|
5
|
Tondhoush A, Soltani M, Azarikia F, Homayouni‐Rad A, Karami M. Fabrication of UF-white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and Lactobacillus helveticus. Food Sci Nutr 2024; 12:328-339. [PMID: 38268878 PMCID: PMC10804073 DOI: 10.1002/fsn3.3769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 09/30/2023] [Accepted: 10/06/2023] [Indexed: 01/26/2024] Open
Abstract
The effect of using mesophilic starter culture (Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris) and Lactobacillus helveticus (L. helveticus) at different ratios (100:0, 75:25, 50:50, 25:75, and 0:100) on the quality properties of UF-white cheese during 90 days of ripening was studied. The results revealed that an increase in L. helveticus ratio caused a significant decrease in the pH and total protein contents of the cheeses (p < .05). No significant changes were observed in the dry matter content of the cheeses (p > .05). The use of higher ratios of L. helveticus led to a noticeable increase in proteolysis and lipolysis indices in the cheeses (p < .05). The cheese produced with higher ratios of L. helveticus had less storage (G') and loss (G″) moduli compared to other cheeses. The more open structure was seen in the cheeses produced using higher ratios of L. helveticus. Regarding sensory properties, lower scores of body and texture, and higher scores of odor and flavor were assigned to the cheeses produced using higher ratios of L. helveticus. In conclusion, the use of combinations of mesophilic starter culture and L. helveticus at specific ratios (75:25 and 25:75) led to improve quality characteristics of UF-white cheese.
Collapse
Affiliation(s)
- Arash Tondhoush
- Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
| | - Mostafa Soltani
- Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
- Nutrition and Food Sciences Research Center, Tehran Medical SciencesIslamic Azad UniversityTehranIran
| | - Fatemeh Azarikia
- Department of Food Technology, Faculty of Agricultural Technology (Aburaihan)University of TehranTehranIran
| | - Aziz Homayouni‐Rad
- Department of Food Science and Technology, Faculty of Nutrition & Food SciencesTabriz University of Medical SciencesTabrizIran
| | - Mostafa Karami
- Department of Food Science and Technology, College of Food IndustryBu‐Ali Sina UniversityHamedanIran
| |
Collapse
|
6
|
Shahraki R, Elhamirad AH, Hesari J, Noghabi MS, Nia AP. A low-fat synbiotic cream cheese containing herbal gums, Bifidobacterium adolescentis and Lactobacillus rhamnosus: Physicochemical, rheological, sensory, and microstructural characterization during storage. Food Sci Nutr 2023; 11:8112-8120. [PMID: 38107124 PMCID: PMC10724580 DOI: 10.1002/fsn3.3731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 09/13/2023] [Accepted: 09/16/2023] [Indexed: 12/19/2023] Open
Abstract
This study aimed to use natural herbal gums, as fat replacers, for preparing a low-fat synbiotic cream cheese; for this purpose, the effects of Lepidium perfoliatum seed gum (LPSG) (1% w/w) and flaxseed gum (FG) (1% w/w) on physicochemical, rheological, organoleptic, and microstructural properties of low-fat cream cheese containing B. adolescentis and L. rhamnosus were analyzed over a 45-day storage period. The results indicated that adding LPSG and FG had no significant effects on acidity and pH (p > .05). The results also showed that full-fat (FF) cheese samples had the highest textural (hardness (1.099-0.88), cohesiveness (0.72-0.67), springiness (1.95-1.64), adhesiveness (1.01-0.69), and spreadability (1.53-1.17)), viscosity and sensory scores (color (4.22-4.18), odor (4.13-4.09), taste (4.19-3.89), texture (4.08-3.81), and overall acceptability (4.01-3.72)) during 45-day storage. Based on the probiotic count test, only the treated samples with LPSG + FG had a probiotic count in the standard range (6.23 cfu/g) at the end of the storage time. The outcomes of the present study indicated that the incorporation of LPSG and FG into the formulation of low-fat synbiotic cream cheese could be an effective strategy to overcome the problems associated with fat reduction.
Collapse
Affiliation(s)
- Reza Shahraki
- Department of Food Science and Technology, Sabzevar BranchIslamic Azad UniversitySabzevarIran
| | - Amir Hossein Elhamirad
- Department of Food Science and Technology, Sabzevar BranchIslamic Azad UniversitySabzevarIran
| | - Javad Hesari
- Department of Food Science and TechnologyUniversity of TabrizTabrizIran
| | - Mostafa Shahidi Noghabi
- Department of Food ChemistryResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - Ahmad Pedram Nia
- Department of Food Science and Technology, Sabzevar BranchIslamic Azad UniversitySabzevarIran
| |
Collapse
|
7
|
Portaghi J, Heshmati A, Taheri M, Ahmadi E, Khaneghah AM. Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low-fat cream cheese. Food Sci Nutr 2023; 11:6060-6072. [PMID: 37823144 PMCID: PMC10563744 DOI: 10.1002/fsn3.3542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 06/13/2023] [Accepted: 06/18/2023] [Indexed: 10/13/2023] Open
Abstract
This study aims to produce fat-reduced cream cheese using the different levels (0.25%-0.5%) of basil seed and xanthan gum by a RSM method. The basil seed, xanthan gum, and fat levels did not significantly influence the cream cheese's pH and acidity. With the fat reduction, textural properties were lost; for example, hardness, gumminess, and adhesiveness increased, and cohesiveness decreased. In addition, low-fat cream cheese's sensory score (taste, mouthfeel, and overall acceptance score) was lower. However, adding basil seed and xanthan gum could improve water holding capacity (WHC), hardness, gumminess, cohesiveness, adhesiveness and scores of mouthfeel, and overall acceptance. Basil seed gum had a better impact than xanthan on fat-reduced cream cheese properties among the two gums. In general, results showed that adding 0.5% basil and 0.5% xanthan into cream cheese could manufacture a product with a reduced-fat level (19.04%). At the same time, its physicochemical, sensory, and textural attributes were similar to cream cheese with high fat (24%). In addition, the price of the obtained product was lower.
Collapse
Affiliation(s)
- Jalal Portaghi
- Department of Nutrition and Food Hygiene, School of MedicineNutrition Health Research Center, Hamadan University of Medical SciencesHamadanIran
| | - Ali Heshmati
- Department of Nutrition and Food Hygiene, School of MedicineNutrition Health Research Center, Hamadan University of Medical SciencesHamadanIran
| | - Mehdi Taheri
- Department of Nutrition and Food Hygiene, School of MedicineNutrition Health Research Center, Hamadan University of Medical SciencesHamadanIran
| | - Ebrahim Ahmadi
- Department of Biosystems EngineeringBu‐Ali Sina UniversityHamedanIran
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product TechnologyProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research InstituteWarsawPoland
- Department of Technology of ChemistryAzerbaijan State Oil and Industry UniversityBakuAzerbaijan
| |
Collapse
|
8
|
Kampa J, Bull SP, Signorello A, Frazier RA, Rodriguez-Garcia J. Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions. NPJ Sci Food 2023; 7:26. [PMID: 37286614 DOI: 10.1038/s41538-023-00202-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Accepted: 05/22/2023] [Indexed: 06/09/2023] Open
Abstract
Biscuits contain high proportions of saturated fats, which could lead to an adverse health effect. The objective of this study was to study the functionality of a complex nanoemulsion (CNE), stabilised with hydroxypropyl methylcellulose and lecithin, when used as a saturated fat replacer in short dough biscuits. Four biscuit formulations were studied including a control (butter) and three formulations where 33% of the butter was replaced with either extra virgin olive oil (EVOO), with CNE, or with the individual ingredients of the nanoemulsion added separately (INE). The biscuits were evaluated by texture analysis, microstructural characterisation, and quantitative descriptive analysis by a trained sensory panel. The results showed that incorporation of CNE and INE yielded doughs and biscuits with significantly higher (p < 0.05) hardness and fracture strength values than the control. The doughs made of CNE and INE showed significantly less oil migration during the storage than EVOO formulations, which was confirmed by the confocal images. The trained panel did not find significant differences in crumb density and hardness on the first bite among CNE, INE and the control. In conclusion, nanoemulsions stabilised with hydroxypropyl methylcellulose (HPMC) and lecithin can work as saturated fat replacers in short dough biscuits, providing satisfactory physical characteristics and sensory attributes.
Collapse
Affiliation(s)
- Jansuda Kampa
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6DZ, UK
| | - Stephanie P Bull
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6DZ, UK
| | - Antonio Signorello
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6DZ, UK
| | - Richard A Frazier
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6DZ, UK
| | - Julia Rodriguez-Garcia
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6DZ, UK.
| |
Collapse
|
9
|
Esen MK, Güzeler N. The effects of the use of whey protein as a fat replacer on the composition, proteolysis, textural, meltability, microstructural, and sensory properties of reduced-fat Boru-type Künefe cheese during storage. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2022.105519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
10
|
Mousavi RS, Nateghi L, Soltani M, Asgarpanah J. Innovative UF-white cheese fortified with Ganoderma lucidum extract: antioxidant capacity, proteolysis, microstructure and sensory characteristics. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01732-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
11
|
Shelke PA, Sabikhi L, Khetra Y, Ganguly S, Baig D. Effect of skim milk addition and heat treatment on characteristics of cow milk Ricotta cheese manufactured from Cheddar cheese whey. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113405] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
12
|
Soltani M, Saremnezhad S, Faraji A, Hayaloglu A. Perspectives and recent innovations on white cheese produced by conventional methods or ultrafiltration technique. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105232] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
13
|
|
14
|
Amiri S, Abotalebi Kohneshahri SR, Nabizadeh F. The effect of unit operation and adjunct probiotic culture on physicochemical, biochemical, and textural properties of Dutch Edam cheese. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
15
|
ALI MB, MURTAZA MS, SHAHBAZ M, SAMEEN A, RAFIQUE S, ARSHAD R, RAZA N, AKBAR Z, KAUSAR G, AMJAD A. Functional, textural, physicochemical and sensorial evaluation of cottage cheese standardized with food grade coagulants. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.33420] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
16
|
AYDINOL SONMEZ P, OZCAN T. Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.61220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
17
|
Zaravela A, Kontakos S, Badeka AV, Kontominas MG. Effect of adjunct starter culture on the quality of reduced fat, white, brined goat cheese: part I. Assessment of chemical composition, proteolysis, lipolysis, texture and sensory attributes. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03780-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
18
|
Moon K, Choi KO, Jeong S, Kim YW, Lee S. Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat. Foods 2021; 10:foods10061351. [PMID: 34208054 PMCID: PMC8230639 DOI: 10.3390/foods10061351] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/04/2021] [Accepted: 06/08/2021] [Indexed: 11/16/2022] Open
Abstract
Canola oil was structured into oleogels with different amounts of carnauba wax, and their processing performances were assessed as an alternative to solid fat for imitation cheese low in saturated fat. The contents of solid fat in the oleogels were less vulnerable to the change in temperature than the palm oil. The replacement of palm oil with oleogels produced cheese samples with harder and more cohesive/chewy textures. Dynamic and transient viscoelastic measurements demonstrated that the use of oleogels was effective in increasing the elastic nature of the cheeses. Two distinct components with different proton mobilities were observed in the imitation cheeses, and longer T2 relaxation times were detected in the oleogel samples. The meltability of the cheese with palm oil was not significantly different from those with 3% and 6% oleogels. The saturated fat level of the oleogel cheese was significantly reduced from 45.70 to 5.20%. The application of canola oil-carnauba wax oleogels could successfully produce imitation cheese high in unsaturated fat and low in saturated fat. This study thus demonstrated that the health-functional properties of imitation cheese could be enhanced by using oleogels.
Collapse
Affiliation(s)
- Kyungwon Moon
- Department of Food Science and Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Korea; (K.M.); (S.J.)
| | - Kyeong-Ok Choi
- Fruit Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration, Wanju 55365, Korea;
| | - Sungmin Jeong
- Department of Food Science and Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Korea; (K.M.); (S.J.)
| | - Young-Wan Kim
- Department of Food Science and Biotechnology, Korea University (Sejong), Sejong 30019, Korea;
| | - Suyong Lee
- Department of Food Science and Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Korea; (K.M.); (S.J.)
- Correspondence: ; Tel.: +82-2-3408-3227
| |
Collapse
|
19
|
Shi D, Li C, Stone AK, Guldiken B, Nickerson MT. Recent Developments in Processing, Functionality, and Food Applications of Microparticulated Proteins. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1933515] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Dai Shi
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Chenghao Li
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Andrea K. Stone
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Burcu Guldiken
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| |
Collapse
|
20
|
Effect of high pressure-treated wheat starch as a fat replacer on the physical and rheological properties of reduced-fat O/W emulsions. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102702] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
21
|
Torabi F, Jooyandeh H, Noshad M. Evaluation of physicochemical, rheological, microstructural, and microbial characteristics of synbiotic ultrafiltrated white cheese treated with transglutaminase. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15572] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Fereshteh Torabi
- Department of Food Science and Technology Faculty of Animal Science and Food Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| | - Hossein Jooyandeh
- Department of Food Science and Technology Faculty of Animal Science and Food Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| | - Mohammad Noshad
- Department of Food Science and Technology Faculty of Animal Science and Food Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| |
Collapse
|
22
|
Paximada P, Howarth M, Dubey BN. Double emulsions fortified with plant and milk proteins as fat replacers in cheese. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110229] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
23
|
Sun C, Zhou X, Hu Z, Lu W, Zhao Y, Fang Y. Food and salt structure design for salt reducing. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102570] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
24
|
Wen P, Zhu Y, Luo J, Wang P, Liu B, Du Y, Jiao Y, Hu Y, Chen C, Ren F, Alejandro CU, Li Y. Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese. J Dairy Sci 2020; 104:228-242. [PMID: 33189294 DOI: 10.3168/jds.2020-18450] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Accepted: 08/29/2020] [Indexed: 12/22/2022]
Abstract
Reduced-fat foods have become more popular due to their health benefits; however, reducing the fat content of food affects the sensory experience. Therefore, it is necessary to improve the sensory acceptance of reduced-fat foods to that of full-fat equivalents. The aim of this study was to evaluate the effect of adding whey protein microgels (WPM) with an average diameter of 4 μm, or WPM with adsorbed anthocyanins [WPM (Ant)] on the textural and sensory properties of reduced-fat Cheddar cheese (RFC). Reduced-fat Cheddar cheese was prepared in 2 ways: (1) by adding WPM, designated as RFC+M, or (2) by adding WPM (Ant), designated as RFC+M (Ant). For comparison, RFC without fat substitutes and full-fat Cheddar cheese were also prepared. We discovered that the addition of WPM and WPM (Ant) increased the moisture content, fluidity, and meltability of RFC, and reduced its hardness, springiness, and chewiness. The textural and sensory characteristics of RFC were markedly inferior to those of full-fat Cheddar cheese, whereas addition of WPM and WPM (Ant) significantly improved the sensory characteristics of RFC. The WPM and WPM (Ant) showed a high potential as fat substitutes and anthocyanin carriers to effectively improve the acceptance of reduced-fat foods.
Collapse
Affiliation(s)
- Pengcheng Wen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yanli Zhu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Jie Luo
- Beijing Laboratory of Food Quality and Safety, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Pengjie Wang
- Beijing Laboratory of Food Quality and Safety, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Bin Liu
- Beijing Laboratory of Food Quality and Safety, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yizheng Du
- Beijing Laboratory of Food Quality and Safety, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yaoyao Jiao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yulin Hu
- Beijing Laboratory of Food Quality and Safety, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Chong Chen
- Beijing Laboratory of Food Quality and Safety, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Fazheng Ren
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; Beijing Laboratory of Food Quality and Safety, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Calderón-Urrea Alejandro
- College of Plant Protection, Gansu Agricultural University, Lanzhou 730070, China; Department of Biology, College of Science and Mathematics, California State University, Fresno 93740
| | - Yuan Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; Beijing Laboratory of Food Quality and Safety, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| |
Collapse
|
25
|
Czyżak-Runowska G, Wójtowski JA, Gogół D, Wojtczak J, Skrzypczak E, Stanisławski D. Properties of Rennet Cheese Made from Whole and Skimmed Summer and Winter Milk on a Traditional Polish Dairy Farm. Animals (Basel) 2020; 10:ani10101794. [PMID: 33023201 PMCID: PMC7600835 DOI: 10.3390/ani10101794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 09/28/2020] [Accepted: 09/30/2020] [Indexed: 11/22/2022] Open
Abstract
Simple Summary Milk from traditional family farms is a valuable raw material for cheese making. The aim of the study was to compare the textural and physicochemical characteristics, as well as the organoleptic properties, of soft rennet cheese from the milk of Polish Holstein–Friesian cows. The tests were carried out on 24 cheeses made from the bulk milk in the two production seasons: summer (July–September) and winter (January–March). The results indicate that both the season and the fat content of the milk affected the physicochemical (acidity, color) and rheological parameters (firmness and stickiness) of the cheese. What is more, the fat content of the milk had a more significant effect on the organoleptic parameters of the cheese than the season. In addition, low-fat cheeses received satisfactory organoleptic assessments, which indicates that they can serve as substitutes for full-fat cheeses for people looking for low-fat products. Abstract The aim of this study was to compare the rheological and physicochemical parameters, as well as the organoleptic properties, of soft rennet cheese made from whole and skimmed milk in different seasons on a traditional family farm. We analyzed milk from twenty Polish Holstein–Friesian cows for basic composition, number of somatic cells, acidity, and color in terms of the Comission Internationale de l’Eclairage (CIE) lightness*redness*yellowness (L*a*b*) system, and 24 cheeses in terms of texture, acidity, color in terms of the CIE L*a*b* system, and organoleptic parameters in summer and winter. We determined the effects of the season and the fat content of milk on the pH, titratable acidity, color, firmness, and stickiness of the cheese. Cheeses from summer milk showed greater acidification than those from winter milk (p ≤ 0.05). Skimmed milk cheeses from both seasons showed increased firmness and stickiness, and worse organoleptic characteristics, particularly in taste and consistency, than whole milk cheeses (p ≤ 0.05). The highest level of yellow (b*) was found in whole milk summer cheeses; those produced in winter were 16% less yellow. Milk from traditional family farms is a valuable raw ingredient for the production of soft, unripe rennet cheese. However, the variability of organoleptic characteristics related to the season should be taken into account in cheese production. Skimmed cheese can serve as an alternative to full-fat cheese, especially for people looking for low-fat products, regardless of the time of year.
Collapse
Affiliation(s)
- Grażyna Czyżak-Runowska
- Department of Animal Breeding and Product Quality Assesment, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Science, Złotniki, ul. Słoneczna 1, 62-002 Suchy Las, Poland; (G.C.-R.); (D.G.); (J.W.); (E.S.)
| | - Jacek Antoni Wójtowski
- Department of Animal Breeding and Product Quality Assesment, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Science, Złotniki, ul. Słoneczna 1, 62-002 Suchy Las, Poland; (G.C.-R.); (D.G.); (J.W.); (E.S.)
- Correspondence:
| | - Danuta Gogół
- Department of Animal Breeding and Product Quality Assesment, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Science, Złotniki, ul. Słoneczna 1, 62-002 Suchy Las, Poland; (G.C.-R.); (D.G.); (J.W.); (E.S.)
| | - Janusz Wojtczak
- Department of Animal Breeding and Product Quality Assesment, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Science, Złotniki, ul. Słoneczna 1, 62-002 Suchy Las, Poland; (G.C.-R.); (D.G.); (J.W.); (E.S.)
| | - Ewa Skrzypczak
- Department of Animal Breeding and Product Quality Assesment, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Science, Złotniki, ul. Słoneczna 1, 62-002 Suchy Las, Poland; (G.C.-R.); (D.G.); (J.W.); (E.S.)
| | - Daniel Stanisławski
- Computer Lab, Poznań University of Life Sciences, Wołynska 33, 60-637 Poznan, Poland;
| |
Collapse
|
26
|
Chatli M, Gandhi N, Singh P. Quality of low-fat mozzarella cheese with different fat replacers. ACTA ALIMENTARIA 2019. [DOI: 10.1556/066.2019.48.4.5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M.K. Chatli
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana. India
| | - N. Gandhi
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana. India
| | - P. Singh
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana. India
| |
Collapse
|
27
|
Nazari SM, Mortazavi A, Hesari J, Tabatabaei Yazdi F. Proteolysis and textural properties of low‐fat ultrafiltered Feta cheese as influenced by maltodextrin. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12642] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Seyyed Moein Nazari
- Department of Food Science and Technology, Faculty of Sciences Hamedan Branch, Islamic Azad University Hamedan Iran
| | - Ali Mortazavi
- Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University Mashhad Iran
| | - Javad Hesari
- Department of Food Science and Technology, Faculty of Agriculture Tabriz University Tabriz Iran
| | - Farideh Tabatabaei Yazdi
- Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University Mashhad Iran
| |
Collapse
|
28
|
Dai S, Jiang F, Shah NP, Corke H. Functional and pizza bake properties of Mozzarella cheese made with konjac glucomannan as a fat replacer. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.045] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
29
|
Moatsou G, Zoidou E, Choundala E, Koutsaris K, Kopsia O, Thergiaki K, Sakkas L. Development of Reduced-Fat, Reduced-Sodium Semi-Hard Sheep Milk Cheese. Foods 2019; 8:foods8060204. [PMID: 31212648 PMCID: PMC6617074 DOI: 10.3390/foods8060204] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2019] [Revised: 06/01/2019] [Accepted: 06/06/2019] [Indexed: 11/25/2022] Open
Abstract
This paper examines the effects of the incorporation of denatured whey proteins along with salting in NaCl/KCl brine on the characteristics and ripening of sheep milk reduced-fat (RF), semi-hard cheese. Incorporation of denatured whey proteins was carried out by: i. adding commercial microparticulated whey protein (MWP) in reduced-fat cheese milk (RFM), or ii. by ‘in situ’ heat-induced partial denaturation of whey proteins of reduced-fat cheese milk (RFD). The implemented cheesemaking conditions included curd washing, moderate clotting, scalding temperatures, and ripening of cheeses packed in plastic bags under vacuum at 10 °C. Full-fat cheeses (FF) were manufactured in parallel. Physicochemical composition, textural profile, and proteolysis were assessed throughout 60 days of ripening. The mean moisture, fat on dry matter (FDM), moisture on non-fat substances (MNFS), protein on dry matter (PDM), salt, and salt-in-moisture (S/M) content of the RF cheeses were 47.4%, 32.8%, 57.3%, 54.3%, 1.63%, and 3.36%, respectively; pH ≈ 5.0, aw ≈ 0.977, Ca ≈ 1000 mg/100 g cheese. The MNFS of FF and RF cheeses were similar. Proteolysis indices were not affected by any of the treatments, and they were similar to the FF counterparts. The applied cheesemaking technology was adequate for the production of semi-hard reduced-fat and reduced-sodium cheeses. Ripening under packaging hindered moisture loss without impairing the evolution of proteolysis and textural parameters. The same holds true for salting in NaCl/KCl brine. The high pasteurization of cheese milk was more effective for the increase of moisture and MNFS than the addition of MWP, without exhibiting any adverse effects.
Collapse
Affiliation(s)
- Golfo Moatsou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Evangelia Zoidou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Evangelia Choundala
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Konstantinos Koutsaris
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Olga Kopsia
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Katerina Thergiaki
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Lambros Sakkas
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| |
Collapse
|
30
|
Sharma Khanal BK, Budiman C, Hodson MP, Plan MR, Prakash S, Bhandari B, Bansal N. Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.019] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
31
|
Transglutaminase-mediated incorporation of whey protein as fat replacer into the formulation of reduced-fat Iranian white cheese: physicochemical, rheological and microstructural characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9858-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
32
|
Concentrated emulsions as novel fat replacers in reduced-fat and low-fat Cheddar cheeses. Part 1. Rheological and microstructural characterization. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.06.017] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
33
|
Khanal BKS, Bhandari B, Prakash S, Liu D, Zhou P, Bansal N. Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.015] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
34
|
Alihanoğlu S, Ektiren D, Akbulut Çakır Ç, Vardin H, Karaaslan A, Karaaslan M. Effect of Oryctolagus cuniculus (rabbit) rennet on the texture, rheology, and sensory properties of white cheese. Food Sci Nutr 2018; 6:1100-1108. [PMID: 29983974 PMCID: PMC6021729 DOI: 10.1002/fsn3.649] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Revised: 01/19/2018] [Accepted: 03/15/2018] [Indexed: 11/24/2022] Open
Abstract
Calf rennet has long been used in cheese-making. Because of calf rennet shortage and high cost, novel proteases were needed to meet industry's increasing enzyme demand. Recombinant chymosins and camel chymosin were started to be used in the industry. There is no study in the literature subjecting use of rabbit rennet in cheese production. Chemical, rheological, and sensorial characteristics of white cheese made with rabbit rennet were investigated in this study. Quality characteristics of rabbit rennet cheese (RC) were compared to cheeses produced with commercial calf (CC) and camel chymosins (CLC). RC and CLC exhibited higher hardness and dynamic moduli values throughout the storage as compared to CC. Although moisture levels of cheese samples were similar at day 60, CC had much lower hardness and dynamic moduli values than CLC and RC. While the appearance and structure were better for CLC, the highest odor and taste scores were obtained by RC during 60 days of storage. The results of this investigation proposed that rabbit rennet could be a suitable milk coagulant for white cheese production. Our results showed that rabbit rennet has comparable cheese-making performance with camel chymosin and could be a good alternative for calf chymosin.
Collapse
Affiliation(s)
- Selin Alihanoğlu
- Food Engineering DepartmentEngineering FacultyHarran UniversitySanliurfaTurkey
| | - Demet Ektiren
- Food Engineering DepartmentEngineering FacultyHarran UniversitySanliurfaTurkey
| | - Çağım Akbulut Çakır
- Food Engineering DepartmentEngineering FacultyHarran UniversitySanliurfaTurkey
| | - Hasan Vardin
- Food Engineering DepartmentEngineering FacultyHarran UniversitySanliurfaTurkey
| | - Asliye Karaaslan
- Technical Sciences Vocational SchoolFood Technology ProgramHarran UniversitySanliurfaTurkey
| | - Mehmet Karaaslan
- Food Engineering DepartmentEngineering FacultyHarran UniversitySanliurfaTurkey
| |
Collapse
|
35
|
Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacer. Food Res Int 2018; 107:691-699. [DOI: 10.1016/j.foodres.2018.02.069] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Revised: 02/26/2018] [Accepted: 02/27/2018] [Indexed: 11/21/2022]
|
36
|
Miloradovic Z, Smigic N, Djekic I, Tomasevic I, Kljajevic N, Nedeljkovic A, Miocinovic J. The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.11.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
37
|
Motevalizadeh E, Mortazavi SA, Milani E, Hooshmand-Dalir MAR. Optimization of physicochemical and textural properties of pizza cheese fortified with soybean oil and carrot extract. Food Sci Nutr 2018; 6:356-372. [PMID: 29564103 PMCID: PMC5849897 DOI: 10.1002/fsn3.563] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Revised: 11/08/2017] [Accepted: 11/15/2017] [Indexed: 11/12/2022] Open
Abstract
Response surface methodology (RSM) was used to optimize pizza cheese containing carrot extract. The effects of two important independent variables including soybean oil (5%–20%) and carrot extract (5%–20%) were studied on physicochemical and textural properties of pizza cheese containing carrot extract. According to the results, RSM was successfully used for optimizing formulation of pizza cheese containing carrot juice. Results of this study revealed that oil (A), carrot (B), AB, square term of carrot (B2), B, AB, square term of oil (A2), B2, AB, AB, A2B, A2, A2, A, A2, A2, AB, and AB2 had the most effect on moisture, acidity, stretch, L*, a*, b*, hardness, meltability, springiness, peroxide value (PV), cohesiveness, chewiness, gumminess, fracture force, adhesiveness force, stiffness, flavor, and overall acceptability, respectively. A formulation upon 20% oil and 10.88% carrot extract was found as the optimal formulation for pizza cheese containing carrot extract. At the optimal formulation, PV, L*, a*, b*, meltability, stretch, cohesiveness, springiness, gumminess, chewiness, adhesive force, flavor, texture, and overall acceptability at the optimum formulation were measured 2.23, 82.51, −3.69, 18.05, 17.86, 85.61, 0.41, 7.874, 23.7, 0.27, 0.61, 3.50, 3.95, and 3.65, respectively.
Collapse
Affiliation(s)
- Ehsan Motevalizadeh
- Department of Food Science and Technology Azad Islamic University of Sabzevar Sabzevar Iran
| | - Seyed Ali Mortazavi
- Department of Food Science and Technology Azad Islamic University of Sabzevar Sabzevar Iran
| | - Elnaz Milani
- Iranian Academic Center for Education Culture and Research (ACECR) Mashhad Iran
| | | |
Collapse
|
38
|
Silva JV, O'Mahony JA. Microparticulated whey protein addition modulates rheological and microstructural properties of high-protein acid milk gels. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.11.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
39
|
Ningtyas DW, Bhandari B, Bansal N, Prakash S. A tribological analysis of cream cheeses manufactured with different fat content. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.06.005] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
40
|
Baghdadi F, Aminifar M, farhoodi M, Shojaee Ali Abadi S. Study of macromolecular interactions in low-fat brined cheese modified with Zedu gum. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12476] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fatemeh Baghdadi
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition and Food Technology; Shahid Beheshti University of Medical Sciences; 7, West Arghavan St., Farahzadi Blvd. P.O. Box 19395- 4741 Tehran Iran
| | - Mehrnaz Aminifar
- Department of Food Science and Technology; Faculty of Food Industry and Agriculture; Standard Research Institute (SRI); P.O. Box 31745-139 Karaj Iran
| | - Mehdi farhoodi
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition and Food Technology; Shahid Beheshti University of Medical Sciences; 7, West Arghavan St., Farahzadi Blvd. P.O. Box 19395- 4741 Tehran Iran
| | - Saeedeh Shojaee Ali Abadi
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition and Food Technology; Shahid Beheshti University of Medical Sciences; 7, West Arghavan St., Farahzadi Blvd. P.O. Box 19395- 4741 Tehran Iran
| |
Collapse
|
41
|
Aydinol P, Ozcan T. Production of reduced-fat Labneh cheese with inulin and β-glucan fibre-based fat replacer. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12456] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pinar Aydinol
- Department of Food Technology; Mustafakemalpasa Vocational School; Uludag University; Mustafakemalpasa Bursa 16500 Turkey
| | - Tulay Ozcan
- Department of Food Engineering; Uludag University; Gorukle Bursa 16059 Turkey
| |
Collapse
|
42
|
Punoo HA, Patil GR, Bijoy RR. Textural and microstructural properties of Kradi cheese (an indigenous cheese of Jammu and Kashmir, India). INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12459] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Hilal Ahmad Punoo
- Department of Food Technology; University of Kashmir Hazratbal J&K India; Srinagar Jammu and Kashmir 190006 India
| | - Girdhari ramdas Patil
- Department of Dairy Technology; National Dairy Research Institute; Karnal Haryana 132 001 India
| | - Ram Ran Bijoy
- Department of Dairy Technology; National Dairy Research Institute; Karnal Haryana 132 001 India
| |
Collapse
|
43
|
Ningtyas DW, Bhandari B, Bansal N, Prakash S. Texture and lubrication properties of functional cream cheese: Effect of β-glucan and phytosterol. J Texture Stud 2017; 49:11-22. [DOI: 10.1111/jtxs.12282] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2017] [Revised: 05/31/2017] [Accepted: 06/02/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Dian Widya Ningtyas
- School of Agriculture and Food Sciences; The University of Queensland; St Lucia Queensland Australia
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences; The University of Queensland; St Lucia Queensland Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences; The University of Queensland; St Lucia Queensland Australia
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences; The University of Queensland; St Lucia Queensland Australia
| |
Collapse
|
44
|
Chatli MK, Gandhi N, Singh P. Efficacy of sodium alginate as fat replacer on the processing and storage quality of buffalo mozzarella cheese. ACTA ACUST UNITED AC 2017. [DOI: 10.1108/nfs-07-2016-0087] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
The sensory quality and yield of mozzarella cheese deteriorate as the fat content in milk is reduced. This study aims to evaluate the efficacy of sodium alginate as a fat replacer in low-fat buffalo mozzarella cheese on the basis of processing and storage (4 ± 1°C) quality.
Design/methodology/approach
Five treatments of buffalo mozzarella cheese, viz., control full-fat cheese (6.0 per cent milk fat; CFFC), control low-fat cheese (<0.5 per cent milk fat) without sodium alginate (CLFC), low-fat cheese with 0.1 per cent sodium alginate (LFC-1), 0.2 per cent sodium alginate (LFC-2) and 0.3 per cent sodium alginate (LFC-3), were comparatively evaluated.
Findings
Increase in the level of sodium alginate increased the percent yield of treated low-fat cheese than CLFC. Addition of sodium alginate to low-fat cheese resulted in decrease in hardness (p = 0.023) and chewiness than CLFC. Meltability was significantly decreased (p = 0.03) in low-fat cheese than CFFC. It was recorded as 1.5 ± 0.14 cm for CFFC to 0.2 ± 0.08 cm in LFC-3. Sensory panellists awarded LFC-3 highest and lowest to LFC-1; however, treated products at all selected levels were superior to CLFC. Oxidative stability and microbial stability were improved in LFC-3 than CFFC during storage.
Practical implications
Results concluded that 0.3 per cent sodium alginate is optimum for the development of extended shelf-life functional/low-fat/low-calorie buffalo mozzarella cheese.
Originality/value
Processing interventions can be successfully used to develop low-fat/low-calorie mozzarella cheese with acceptable sensory attributes and longer storage life.
Collapse
|
45
|
|
46
|
Khanal BKS, Bhandari B, Prakash S, Bansal N. Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9470-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
47
|
Jooyandeh H, Goudarzi M, Rostamabadi H, Hojjati M. Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low-fat Iranian White cheese. Food Sci Nutr 2016; 5:669-677. [PMID: 28572956 PMCID: PMC5448388 DOI: 10.1002/fsn3.446] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2016] [Revised: 10/16/2016] [Accepted: 10/20/2016] [Indexed: 11/30/2022] Open
Abstract
The effect of Persian and almond gums (0, 0.1 and 0.2% (w/w)) as fat replacers and milk fat (0.4, 0.9, and 1.4% (w/w)) on physicochemical and rheological characteristics and microstructure of low‐fat Iranian White cheese was studied. Persian and almond gums both effectively increased moisture‐to‐protein (M:P) ratio of low‐fat cheese samples which in turn led to a significant reduction in the hardness parameters fracture stress and Young's and storage (G’) moduli (p < .05); however, the effect of Persian gum was more pronounced (p < .01). Gum addition promoted cheese yield and proteolysis rate (p < .05). Response surface optimization described that supplementation of cheese milk containing 0.9% fat with 0.2% Persian gum and 0.12% almond gum would result in a low‐fat cheese with textural properties similar to its full‐fat counterpart. Scanning electron microscopy revealed that the fat replacers produced full‐fat‐like structure in the low‐fat Iranian White cheese, when incorporated at the optimum levels.
Collapse
Affiliation(s)
- Hossein Jooyandeh
- Department of Food Science and Technology Ramin Agricultural and Natural Resources University AhvazIran
| | - Mostafa Goudarzi
- Department of Food Science, Technology and Engineering University College of Agriculture and Natural Resources University of Tehran KarajIran
| | - Hadis Rostamabadi
- Department of Food Science and Technology Ramin Agricultural and Natural Resources University AhvazIran
| | - Mohammad Hojjati
- Department of Food Science and Technology Ramin Agricultural and Natural Resources University AhvazIran
| |
Collapse
|
48
|
Tarakci Z, Kucukoner E. Note: Effect of Different Cultures on Physico-chemical and Sensory Properties of Low-fat Herby Cheese. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013206070216] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The effect of three commercially available traditional cultures namely yoghurt cultures ( Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), cheese cultures ( Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris) and helveticus culture ( Lactobacillus helveticus) on the physico-chemical and sensorial characteristics of low-fat herby cheese were investigated during ripening for 90 days. Low-fat cheese and full-fat cheese without starter culture were also produced, for comparison. Results indicated that addition of the different starter cultures on low-fat cheeses had no significant (P 0.05) effect in compositional (moisture, fat in matter, titratable acidity and pH) and biochemical (water-soluble nitrogen (WSN)), trichloroacetic acid-soluble nitrogen (TCA-SN) and phosphotungstic acid-soluble nitrogen (PTA-SN) compounds in comparison with the low-fat control cheese. The low-fat cheeses made with the starter cultures had slightly greater scores for appearance and colour, body-texture, flavour and acceptability than the control low-fat cheese after 30, 60 and 90 days ripening but differences were not significant (P 0.05). Full-fat cheeses had greater sensory scores than low-fat cheeses.
Collapse
Affiliation(s)
- Z. Tarakci
- Department of Food Science and Technology, Faculty of Ordu Agriculture, University of Karadeniz Technical, 52200 Ordu, Turkey,
| | - E. Kucukoner
- Department of Food Engineering, Faculty of Agriculture, University of Süleyman Demirel, 32260 Isparta, Turkey
| |
Collapse
|
49
|
Ranalli N, Andrés SC, Califano AN. Rheological Behavior of Low-Fat Dulce De Leche with Added Xanthan Gum. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13011] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Natalia Ranalli
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, Facultad de Ciencias Exactas; Universidad Nacional de La Plata; La Plata Argentina
- Dpto Ingeniería Química, Facultad de Ingeniería.; UNLP; La Plata Argentina
| | - Silvina C. Andrés
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, Facultad de Ciencias Exactas; Universidad Nacional de La Plata; La Plata Argentina
| | - Alicia N. Califano
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, Facultad de Ciencias Exactas; Universidad Nacional de La Plata; La Plata Argentina
| |
Collapse
|
50
|
Vegetable organogels incorporation in cream cheese products. Food Res Int 2016; 85:67-75. [DOI: 10.1016/j.foodres.2016.04.016] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2016] [Revised: 04/09/2016] [Accepted: 04/12/2016] [Indexed: 11/20/2022]
|