The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced‐fat mozzarella cheese‐like product
2019
Li, Hongjuan | Yu, Hongmei | Liu, Yan | Wang, Yi | Li, Hongbo | Yu, Jinghua
BACKGROUND: Mono‐, di‐ and oligosaccharides, polyhydric alcohols and lipids are three main types of plasticizers used to process food materials. In the present study, inulin, maltitol and lecithin were selected as representative oligosaccharide, polyhydric alcohol and lipid fat replacers, respectively. Their effects on the physicochemical properties of reduced‐fat mozzarella cheese were evaluated. RESULTS: Lecithin reduced the hardness and increased the degree of free oil released. Inulin and lecithin decreased the hydrophobic interaction of reduced‐fat cheese. Maltitol improved the elasticity of the reduced‐fat cheese and increased the hydrophobic interaction within the casein matrix. Maltitol‐added cheese had a lower glass transition temperature (Tg) than the other cheeses. Maltitol significantly improved the stretchability of the reduced‐fat cheese. CONCLUSION: The results obtained in the present study suggest that maltitol is an effective fat replacer in reduced‐fat mozzarella cheese and might enhance the cheese's functional properties. The Tg of cheese was related to the water and fat content, fat replacer addition and cross‐linking degree of casein. The relationship between Tg and the physicochemical properties of cheese will be studied in further research. © 2019 Society of Chemical Industry
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