THE EFFECTS OF INULIN ON THE TEXTURAL, THERMAL, AND MICROSTRUCTURAL PROPERTIES OF REDUCED-FAT CHEESE
Keywords:
Reduced-fat cheese, inulin, texture, fat melting profile, microstructureAbstract
This experimental study investigates the effects of inulin on the physicochemical properties of reduced-fat cheese and its potential as a partial fat replacer. In the study, the compositional, textural, thermal, and microstructural properties of inulin-containing reduced-fat cheese were compared with those of full-fat cheese ( control) and inulin-free reduced-fat cheese. The findings revealed that the addition of inulin induced fat and protein recovery in the inulin-containing reduced-fat cheese. Furthermore, the use of inulin significantly reduced the hardness of the reduced- fat cheese, particularly after 7 days of refrigerated storage, but minimally altered the cheese’s springiness and cohesiveness. The microstructure of the inulin- containing reduced-fat cheese was noticeably less dense and resembled that of the full-fat cheese. Moreover, the fat melting enthalpy and the fat melting profile of the inulin-containing reduced- fat cheese closely resembled those of the full-fat cheese. Overall, the addition of inulin contributed to the improved compositional, textural, thermal, and microstructural characteristics of the reduced-fat cheese, rendering it comparable to those of the full-fat cheese. Thus, inulin is an effective partial fat replacer in a reduced-fat cheese product.
References
Alnemr, T.M., El-Razek, A.M.A., Hasan, H.M.A., andMassoud, M.I. (2013) . Improving of Karish cheeseby using enhanced technological texturizing inulin.Alexandria J. Agri. Res., 58(2):173-181.
Chaito, C., Judprasong, K., and Puwastien, P. (2016). Inulincontent of fortified food products in Thailand. FoodChem., 193:102-105.
Drake, M. A. and Swanson, B.G. (1995). Reduced- andlow-fat cheese technology: a review. Trends FoodSci. Tech., 6:366-369.
Franck, A. (2002) . Technological functionality of inulinand oligofructose. Br. J. Nutr., 87(2):S287-S291.
Fuquay, J.W., Fox, P.F., and McSweeney, P.L.H. (2011).Encyclopedia of Dairy Sciences. 2nd ed. AcademicPress, Cambridge, MA, USA, 4170p.
Guggisbert, D., Cuthbert-Steven, J., Piccinali, P., Butikofer,U., and Eberhard, P (2009). Rheological, microstructuraland sensory characterization of low- fat and wholemilk set yogurt as influenced by inulin addition. Int.Dairy J., 19:107-115.
Gunasekaran, S. and Ak, M.M. (2003). Cheese texture. In:Cheese Rheology and Texture. CRC Press, BocaRaton, FL, USA, p. 299-324.
Hennelly, P.J., Donne, P.G., O’ Sullivan, M., and O’ Riordan,E.D. (2006). Textural, rheological and microstructuralproperties of imitation cheese containing inulin.J. Food Eng., 75:388-395.
Johnson, M.E. (2011). Low-fat and reduced-fat cheese. In:Encyclopedia of Dairy Sciences. 2nd ed. Fuquay,J.W., Fox, P.F., and McSweeney, P.L.H., (eds).Academic Press, Cambridge, MA, USA, p. 833-843.
Juan, B., Zamora, A., Quintana, F., Guamis, B., andTrujillo, A.J. (2013). Effect of inulin addition on thesensorial properties of reduced-fat fresh cheese. Int.J. Dairy Technol., 66(4):478-483.
Karimi, R., Azizi, M.H., Ghasemlou, M., and Vaziri, M.( 2015) . Application of inulin in cheese as prebiotic,fat replacer and texturizer: A review. Carbohyd.Polym., 119:85-100.
Liu, H., Xu, X.M., and Guo, S.D. (2008). Comparison offull-fat and low-fat cheese analogues with or withoutpectin gel through microstructure, texture, rheology,thermal and sensory analysis. Int. J. Food Sci. Tech. ,43:1581-1592.
Liu, Z. and Rochfor, S. (2014). A simple method forsimultaneous quantification of total arabinoxylansand fructans in wheat flour. J. Agr. Food Chem. ,62:8319-8324.
Lopez, C., Briard-Bion, V., Camier, B., and Gassi, J.Y.(2006). Milk fat thermal properties and solid fatcontent in Emmental cheese: a differential scanningcalorimetry study. J. Dairy Sci., 89:2894-2910.
McClements, D. J. and Decker, E. A. ( 2008) . Lipids. In:Fennema’ s Food Chemistry. 4th ed. Damodaran, S. ,Parkin, K.L., and Fennema, O.R., (eds). CRC Press,Boca Raton, FL, USA, p. 155-216.
Meyer, D., Bayarri, S., Tarrega, A., and Costell, E. (2011).Inulin as texture modifier in dairy products. FoodHydrocolloid., 25:1881-1890.
O’Connor, T.P. and O’Brien, N.M. (2011). Fat replacers.In Encyclopedia of Dairy Sciences. 2nd ed. Fuquay,J.W. , Fox, P. F. , and McSweeney, P. L. H. , ( eds) .Academic Press, Cambridge, MA, USA, p. 528-532.
Oliveira, N. M. , Dourado, F. Q. , Peres, A. M. , Silva, M. V. ,Maia, J.M., and Teixeira, J.A. (2011). Effect of guargum on the physicochemical, thermal, rheologicaland textural properties of green Edam cheese. FoodBioprocess Tech., 4(8):1414-1421.
Paul, A. and Coussement, A. (1999). Inulin and oligofructose:safe intakes and legal status. J. Nutr., 129(7):1412S-1417S.
Salvatore, E., Pes, M. , Mazzarello V., and Pirisi, A. ( 2014) .Replacement of fat with long-chain inulin in a freshcheese made from caprine milk. Int. Dairy J. , 34: 1-5.
Schenkel, P., Samudrala, R., and Hinrichs, J. ( 2013) .Thermo-physical properties of semi-hard cheesemade with different fat fractions: Influence ofmelting point and fat globule size. Int. Dairy J. ,30:79-87
Solowiej, B., Glibowski, P., Muszynski, S., Wydrych, J.,Gawron, A. , and Jelinski, T. ( 2015) . The effect offat replacement by inulin on the physicochemicalproperties and microstructure of acid caseinprocessed cheese analogues with added wheyprotein polymers. Food Hydrocolloid., 44:1-11.
Tarrega, A. and Costall, E. (2006). Effect of inulinaddition on rheological and sensory properties offat- free starch- based dairy desserts. Int. Dairy J. ,16:1104-1112.
Tiwari, A., Sharma, H.K., Kumar, N. and Kuar, M. (2015).The effect of inulin as a fat replacer on the quality of low- fat ice cream. Int. J. Dairy Technol. ,68(3):374-380.
Tunick, M.H. and Malin, E.L. (1997). Differential scanning calorimetry of water buffalo and cow milk fatin mozzarella cheese. J. Am. Oil Chem. Soc. ,74(12):1565-1568.
U.S. Department of Agriculture [ USDA] and U. S.Department of Health and Human Services [ HHS] .(2010). Dietary guidelines for Americans.Washington, DC: U. S. Government. Available from: www. dietary guidelines. gov. Accessed date:Jan 10, 2016.
