Friedrich-Alexander University Erlangen-Nürnberg, Chair of Aroma and Smell Research, Emil Fischer Centre, Department of Chemistry and Pharmacy, 91054 Erlangen, Germany; Fraunhofer Institute for Process Engineering and Packaging IVV, Department of Process Development for Plant Raw Materials and Food Process Development, 85354 Freising, Germany.
Fraunhofer Institute for Process Engineering and Packaging IVV, Department of Process Development for Plant Raw Materials and Food Process Development, 85354 Freising, Germany; Technical University of Munich (TUM), TUM School of Life Sciences Weihenstephan, 85354 Freising, Germany.
J Dairy Sci. 2020 May;103(5):3980-3993. doi: 10.3168/jds.2019-17694. Epub 2020 Mar 5.
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.
低脂肪食品有助于预防肥胖和其他与饮食相关的疾病。然而，脂肪的去除往往会损害食品的感官和质地特性，导致消费者接受程度低。在这项研究中，我们测试了不同浓度的脂肪替代品（菊粉、玉米糊精、聚葡萄糖和微粒化乳清蛋白）与凝乳酶酪蛋白结合，以研究它们对低脂加工奶酪的熔融行为、动态流变特性和硬度的影响。我们发现，菊粉和玉米糊精浓度的增加降低了奶酪在熔融试验中的流动性，因此可以用于抑制加热过程中的流动。微粒化乳清蛋白不会影响流动性，但会导致储能模量和损耗模量以及凝胶-溶胶转变温度的增加。凝乳酶酪蛋白也表现出类似的效果，而菊粉和聚葡萄糖对这些流变参数几乎没有影响或没有影响。玉米糊精对储能模量和损耗模量没有影响，但会影响凝胶-溶胶转变温度。任何脂肪替代品浓度都不会导致硬度发生变化，但增加凝乳酶酪蛋白的含量也会增加样品的硬度，无论使用哪种脂肪替代品。我们的研究结果表明，可以在低脂加工奶酪中加入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属性的低脂产品的需求。
