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Proteolysis and textural properties of low‐fat ultrafiltered Feta cheese as influenced by maltodextrin
Author(s) -
Nazari Seyyed Moein,
Mortazavi Ali,
Hesari Javad,
Tabatabaei Yazdi Farideh
Publication year - 2020
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12642
Subject(s) - maltodextrin , food science , chemistry , nitrogen , microstructure , dry matter , rheology , fat substitute , total dissolved solids , materials science , chromatography , spray drying , botany , organic chemistry , biology , environmental engineering , engineering , composite material , crystallography
Maltodextrin was used as a fat replacer in low‐fat ultrafiltered cheese. Fat was replaced with 25% maltodextrin milk solution (w/w) in cheese at 15 and 50% (w/w). The chemical, rheological and sensory properties as well as the microstructure of the cheese samples were evaluated after storage for 2 months at 8 °C. Maltodextrin affected the chemical (pH, dry matter, fat, water‐soluble nitrogen to total nitrogen, nonprotein nitrogen to total nitrogen, total free amino acid) and rheological (mean relaxation time) properties, as well as the microstructure. In general, based on textural properties, sensory evaluation and economic aspects, the 50%‐fat‐reduced sample was selected as the best treatment.