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Rheology of Full‐fat and Low‐fat Cheddar Cheeses as Related to Type of Fat Mimetic
Author(s) -
MA L.,
DRAKE M.A.,
BARBOSACÁNOVAS G.V.,
SWANSON B.G.
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb15449.x
Subject(s) - food science , fat substitute , chemistry , milk fat , dietary fat , rheology , animal fat , materials science , composite material , linseed oil
Cheeses with 60% reduced fat were prepared with three fat mimetics and viscoelasticity was studied. Storage and loss moduli of low‐fat cheeses made with a carbohydrate‐based fat mimetic were greater (p < 0.05) than those of low‐fat cheeses made with two protein‐based fat mimetics or low‐fat control cheese, but smaller (p < 0.05) than the storage and loss moduli of full‐fat cheese. A six‐element Kelvin model properly predicted the creep compliance for the full‐fat cheese and the low‐fat cheeses made with or without fat mimetics. Low‐fat cheese made with a carbohydrate‐based fat mimetic had a network structure more similar to full‐fat cheese than the low‐fat control or samples made with protein‐based fat mimetics.