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The combined effects of different fat replacers and rennet casein on the properties of reduced-fat processed cheese.
Journal of Dairy Science ( IF 3.7 ) Pub Date : 2020-03-05 , DOI: 10.3168/jds.2019-17694
Christopher N Schädle 1 , Peter Eisner 2 , Stephanie Bader-Mittermaier 3
Affiliation  

Reduced-fat food products can help to prevent obesity and other diet-related diseases. However, the removal of fat often impairs the sensory and textural properties of foods, leading to low consumer acceptance. In this study, we tested various concentrations of fat replacers (inulin, corn dextrin, polydextrose, and microparticulated whey protein) combined with rennet casein to investigate their effects on the melting behavior, dynamic rheological properties, and hardness of reduced-fat processed cheese. We found that increasing concentrations of inulin and corn dextrin reduced the flowability of cheese in the melting test and can thus be used to inhibit flow during heating. Microparticulated whey protein did not affect flowability but caused an increase in the storage and loss moduli as well as the temperature at gel-sol transition. A similar effect was also shown for rennet casein, whereas inulin and polydextrose had little or no effect on these rheological parameters. Corn dextrin had no effect on the storage and loss moduli, but affected the gel-sol transition temperature. No changes in hardness were detected for any concentration of the fat replacers, but increasing the rennet casein content also increased the hardness of the samples, regardless of the fat replacer used. Our results indicate the different concentrations and combinations of fat replacers and rennet casein that can be included in reduced-fat processed cheese to develop products with specific rheological properties, thus meeting future demand for reduced-fat products with attractive sensory attributes.

中文翻译:

不同的脂肪替代品和凝乳酶凝集素对减脂加工奶酪性能的综合影响。

低脂食品可以帮助预防肥胖和其他与饮食相关的疾病。但是,去除脂肪通常会损害食品的感官和质地,导致消费者的接受度低。在这项研究中,我们测试了各种浓度的脂肪替代品(菊粉,玉米糊精,聚葡萄糖和微粒乳清蛋白)与凝乳酶酪蛋白的组合,以研究它们对低脂加工奶酪的融化行为,动态流变特性和硬度的影响。我们发现,在熔化测试中,菊粉和玉米糊精浓度的增加会降低奶酪的流动性,因此可用于抑制加热过程中的流动。微粒化的乳清蛋白不影响流动性,但引起了储存和损失模量以及凝胶-溶胶转变温度的增加。对于凝乳酶凝集素也显示出类似的作用,而菊粉和聚右旋糖对这些流变学参数几乎没有影响。玉米糊精对储存和模量没有影响,但影响了凝胶-溶胶的转变温度。对于任何浓度的脂肪替代物,均未检测到硬度变化,但是无论使用何种脂肪替代物,增加凝乳酶酪蛋白含量也可提高样品的硬度。我们的结果表明,可以在减脂加工的奶酪中包含不同浓度和组合的脂肪替代品和凝乳酶酪蛋白,以开发具有特定流变特性的产品,从而满足未来对具有诱人感官特性的减脂产品的需求。而菊粉和聚葡萄糖对这些流变学参数几乎没有影响。玉米糊精对储存和模量没有影响,但影响了凝胶-溶胶的转变温度。对于任何浓度的脂肪替代物,均未检测到硬度变化,但是无论使用何种脂肪替代物,增加凝乳酶酪蛋白含量也可提高样品的硬度。我们的结果表明,可以在减脂加工的奶酪中包含不同浓度和组合的脂肪替代品和凝乳酶酪蛋白,以开发具有特定流变特性的产品,从而满足未来对具有诱人感官特性的减脂产品的需求。而菊粉和聚葡萄糖对这些流变学参数几乎没有影响。玉米糊精对储存和模量没有影响,但影响了凝胶-溶胶的转变温度。对于任何浓度的脂肪替代物,均未检测到硬度变化,但是无论使用何种脂肪替代物,增加凝乳酶酪蛋白含量也可提高样品的硬度。我们的结果表明,可以在减脂加工奶酪中加入不同浓度的脂肪替代物和凝乳酶酪蛋白,以开发具有特定流变特性的产品,从而满足未来对具有诱人感官特性的减脂产品的需求。对于任何浓度的脂肪替代物,均未检测到硬度变化,但是无论使用何种脂肪替代物,增加凝乳酶酪蛋白含量也可提高样品的硬度。我们的结果表明,可以在减脂加工的奶酪中包含不同浓度和组合的脂肪替代品和凝乳酶酪蛋白,以开发具有特定流变特性的产品,从而满足未来对具有诱人感官特性的减脂产品的需求。对于任何浓度的脂肪替代物,均未检测到硬度变化,但是无论使用何种脂肪替代物,增加凝乳酶酪蛋白含量也可提高样品的硬度。我们的结果表明,可以在减脂加工的奶酪中包含不同浓度和组合的脂肪替代品和凝乳酶酪蛋白,以开发具有特定流变特性的产品,从而满足未来对具有诱人感官特性的减脂产品的需求。
更新日期:2020-04-21
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