Effect of octenyl succinylated waxy starch as a fat mimetic on texture,microstructure and physicochemical properties of Minas fresh cheese |
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Authors: | Vivian Ribeiro Diamantino,Fernanda Arantes Beraldo,Tá ssila Nakata SunakozawaAna Lú cia Barretto Penna |
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Affiliation: | Department of Food Engineering and Technology, IBILCE – UNESP, Sao Jose do Rio Preto, Sao Paulo, Brazil |
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Abstract: | The effect of fat reduction and the addition of octenyl succinylated (OS) waxy maize starch as a fat replacer on the physicochemical properties, texture, and microstructure of Minas fresh cheese was studied. The cheeses were produced according to three formulations: full-fat cheese (FC), reduced-fat cheese (RC), and reduced-fat cheese with 0.5 kg/100 L of added starch (SC). Analyses of the chemical composition, titratable acidity, water-holding capacity (WHC), yield, texture, microstructure, and electrophoretic profile of casein were conducted. Fat reduction increased the hardness and decreased the yield of the cheeses. Fat reduction also promoted a denser microstructure and less proteolysis. The concentration of starch that was added was insufficient to improve the yield and texture parameters of the reduced-fat cheese. However, the addition of starch increased the moisture content and the WHC of the reduced-fat cheese. In general, OS waxy maize starch improved the overall quality of the reduced-fat Minas fresh cheese. |
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Keywords: | Reduced-fat cheese Fat replacer Scanning electron microscopy Texture profile analysis Electrophoretic profile of casein |
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