The combined effects of different fat replacers and rennet casein on the properties of reduced-fat processed cheese

摘要

Reduced-fat food products can help to preventobesity and other diet-related diseases. However, theremoval of fat often impairs the sensory and texturalproperties of foods, leading to low consumer acceptance.In this study, we tested various concentrationsof fat replacers (inulin, corn dextrin, polydextrose, andmicroparticulated whey protein) combined with rennetcasein to investigate their effects on the melting behavior,dynamic rheological properties, and hardness ofreduced-fat processed cheese. We found that increasingconcentrations of inulin and corn dextrin reduced theflowability of cheese in the melting test and can thusbe used to inhibit flow during heating. Microparticulatedwhey protein did not affect flowability but causedan increase in the storage and loss moduli as well asthe temperature at gel-sol transition. A similar effectwas also shown for rennet casein, whereas inulin andpolydextrose had little or no effect on these rheologicalparameters. Corn dextrin had no effect on the storageand loss moduli, but affected the gel-sol transition temperature.No changes in hardness were detected for anyconcentration of the fat replacers, but increasing therennet casein content also increased the hardness of thesamples, regardless of the fat replacer used. Our resultsindicate the different concentrations and combinationsof fat replacers and rennet casein that can be includedin reduced-fat processed cheese to develop productswith specific rheological properties, thus meeting futuredemand for reduced-fat products with attractivesensory attributes.