Effects of the substitution of inulin for fat on textural characteristics and sensory evaluation of reduced-fat wheyless cream cheese
2013
Poursharif, K. (Islamic Azad Univ., Tehran (Iran). Dept. of Food Science and Technology) | Fadaei, V. (Islamic Azad Univ., Tehran (Iran). Dept. of Food Science and Technology) | Daneshi, M. (Tehran Pegah Dairy Co., Tehran (Iran). Dept. of R&D)
Demand for health oriented products such as low calorie and high fiber foods is increasing. One such recent trend is to decrease fat content in food products to overcome health problems such as obesity, coronary health diseases and diabetes, among others. However, such products must have been favorite texture features. Fat content modification results in flavor and textural variants, which are important factors for consumer perception and market success. The objective of this study was to examine the effects of addition of inulin to cheese-making milk, at 8% (treatment C1.8), 10% (treatment C1.10) and 12% (treatment C1.12) (w/w), on the textural and sensory properties of a whey less cream cheese in which about 60% the typical fat content was replaced by inulin. Results highlighted that hardness, gumminess and chewiness significantly increased (p less than 0.05) as inulin levels increased. However, no significant differences were observed in the stringiness and cohesiveness values of cream cheeses. In sensory evaluation tests, the color was not affected by inulin content. Treatments (8 and 10%) achieved to required scores in taste parameter. Taste, aroma, texture and overall acceptability scores in the cream cheese sample containing 10% inulin were significantly higher (p less than 0.05) than other treatments. The results showed that it is possible to make whey less cream cheese with lower fat content and desirable sensory and textural attributes using inulin (10%w/w) as fat replacer.
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