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Fat Mimetics in Low-Fat Cheddar Cheese |
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| Authors: | MA DRAKE TD BOYLSTON BG SWANSON |
| Affiliation: | Authors Boylston and Swanson are with the Dept. Food Science &Human Nutrition, Washington State Univ., Pullman, WA 99164-6376. Author Drake's current address: Dept. of Food Science &Technology, Mississippi State Univ., Mississippi State, MS 39762-9805. Address inquiries to Dr. B.G. Swanson. |
| Abstract: | Cheeses with 60% reduced fat content were prepared with three commercial fat mimetics. Low-fat cheeses without added fat mimetics and full-fat cheeses were prepared as controls. Cheeses were aged 3 months prior to sensory and instrumental evaluation. A low-fat cheese containing one of the fat mimetics received the highest texture scores from dairy judges and consumer panelists (P≤0.05). The low-fat control and another cheese with a fat mimetic received higher flavor scores from the trained dairy judges and consumer panelists than the other cheeses containing fat mimetics (P≤0.05). Low-fat cheeses containing fat mimetics were less rubbery than the low-fat control cheese (P≤0.05). |
| Keywords: | fat mimetics low-fat cheese sensory texture |