Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada.
Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada.
Food Res Int. 2018 May;107:110-118. doi: 10.1016/j.foodres.2018.02.019. Epub 2018 Feb 9.
In this study, we show that the replacement of milk fat with canola oil in a model caseinate-based imitation cheese product to increase its nutritional value can be done by treating processed cheese as a particle filled gel network. Using microscopy, model imitation cheese products with different lipid phases were found to have similar microstructures where fat or oil appears as inert particle fillers in a continuous protein network. Using a texture profile analyzer, we show that the textural properties of model imitation cheese are dependent on the material properties of the inert filler. Addition of rigid particle fillers generally results in greater reinforcement of the matrix (i.e., increased hardness). The addition of oat fiber particles at 5% volume fraction to model cheese containing 51% milk fat and 49% canola oil resulted in a product with similar functionalities (i.e., hardness, oil stability, and meltability) as that of model cheese containing 100% milk fat. The current study therefore shows that the addition of edible non-fat particles for matrix reinforcement can be used as an alternative method for reducing saturated fats in foods while keeping other desirable properties of the product.
在本研究中，我们通过将加工奶酪视为填充颗粒的凝胶网络，展示了用菜籽油替代乳脂肪来提高模型干酪产品营养价值的可行性。使用显微镜，我们发现具有不同脂质相的模型干酪产品具有相似的微观结构，其中脂肪或油呈现为连续蛋白质网络中的惰性颗粒填充物。使用质地剖面分析仪，我们表明模型干酪的质地特性取决于惰性填充物的材料特性。刚性颗粒填充物的添加通常会导致基质的增强（即硬度增加）。向含有 51%乳脂肪和 49%菜籽油的模型干酪中添加 5%体积分数的燕麦纤维颗粒，可得到具有与含 100%乳脂肪的模型干酪相似功能（即硬度、油稳定性和可熔性）的产品。因此，本研究表明，添加可食用的非脂颗粒以增强基质可以作为减少食品中饱和脂肪的替代方法，同时保持产品的其他理想特性。
