School of Agriculture and Food Sciences, The University of Queensland, St Lucia, Queensland, Australia.
J Texture Stud. 2018 Feb;49(1):11-22. doi: 10.1111/jtxs.12282. Epub 2017 Jun 19.
The effect of β-glucan (BG) and phytosterols (PS) as fat replacers on textural, microstructural, and lubrication properties of reduced-fat cream cheese was investigated. Five formulations (BG-PS ester, PS ester, BG-PS emulsions, PS emulsions, and BG) of cream cheese with added β-glucan and phytosterols (in emulsified and esterified form) were investigated and compared with commercial cheese. Among the five formulations used in this experiment, the effect of β-glucan appeared to be more pronounced imparting increased viscosity and firmness to reduced-fat cream cheese, similar to commercial high-fat cream cheese sample. Conversely, in lubrication study both the phytosterols (esterified and emulsified) were effective in reducing the coefficient of friction resulting in a more spreadable cream cheese. The microstructure of cream cheese with added β-glucan and phytosterols, used solo or in combination, exhibited more open structure of casein matrix, although differences in fat globule size were observed. Cream cheese made from PS emulsion (emulsified from phytosterols powder) resulted in a larger fat globule size than PS ester and β-glucan as shown by confocal laser scanning microscopy. In addition, the particle size distribution of cream cheese formulation containing β-glucan only showed a monomodal curves with small globule size, while a bimodal distribution with larger particle size was observed from cream cheese with phytosterols alone.
Reducing the fat content, impacts the quality characteristics of low-fat cream cheese. This research showed a novel way to incorporate β-glucan and phytosterols as fat replacers and functional ingredients in cream cheese formulation that improves its textural and lubrication properties. In addition, this article discusses the effect of β-glucan and phytosterols used both individually and in combination on the particle size, microstructural and rheological characteristics of functional cream cheese and compares them against commercial product. The potential use of β-glucan and phytosterols as fat replacers in low-fat cream cheese will be useful for the industries to develop functional cream cheese that meets consumers demand.
本研究旨在探讨β-葡聚糖（BG）和植物甾醇（PS）作为脂肪替代物对低脂奶油干酪的质构、微观结构和润滑性能的影响。本实验使用五种添加了β-葡聚糖和植物甾醇（乳化和酯化形式）的奶油干酪配方（BG-PS 酯、PS 酯、BG-PS 乳液、PS 乳液和 BG），并与商业奶酪进行了比较。在本实验中使用的五种配方中，β-葡聚糖的效果似乎更为明显，使低脂奶油干酪的粘度和硬度增加，类似于商业高脂奶油干酪样品。相反，在润滑研究中，酯化和乳化的植物甾醇都能有效降低摩擦系数，使奶油干酪更易涂抹。添加了β-葡聚糖和植物甾醇的奶油干酪的微观结构，单独或组合使用，表现出更开放的酪蛋白基质结构，尽管观察到脂肪球大小存在差异。由 PS 乳液（从植物甾醇粉末中乳化）制成的奶油干酪的脂肪球大小大于 PS 酯和β-葡聚糖，如共聚焦激光扫描显微镜所示。此外，仅含有β-葡聚糖的奶油干酪配方的粒径分布显示出小粒径的单模态曲线，而单独使用植物甾醇的奶油干酪则显示出双峰分布，粒径较大。
降低脂肪含量会影响低脂奶油干酪的质量特性。本研究展示了一种将β-葡聚糖和植物甾醇作为脂肪替代品和功能性成分纳入奶油干酪配方的新方法，可改善其质构和润滑性能。此外，本文讨论了单独和组合使用β-葡聚糖和植物甾醇对功能性奶油干酪的粒径、微观结构和流变特性的影响，并将其与商业产品进行了比较。β-葡聚糖和植物甾醇作为低脂奶油干酪脂肪替代品的潜在用途将对满足消费者需求的功能性奶油干酪的开发有用。
