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Composition and Quality Attributes of Reduced‐Fat Cheese as Affected by Lecithin Type
Author(s) -
Drake M. A.,
Chen X. Q.,
Gerard P. D.,
Gurkin S. U.
Publication year - 1998
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.1365-2621.1998.tb15845.x
Subject(s) - lecithin , food science , chemistry , flavor , composition (language) , chromatography , philosophy , linguistics
Cheddar cheeses with 33% reduced‐fat content were prepared with granular soy lecithin, hydrogenated soy lecithin, or oat. Addition of lecithin increased the wet weight yields and moisture of cheeses (P≤0.05). Reflected color values (L* and h ab ) were increased in cheeses containing granular soy lecithin (P≤0.05). Acid values of cheeses with lecithin were higher than control cheeses (P≤0.05). Concentrations of lecithin at 0.2% (w/w) resulted in visible changes in micro‐structure of the cheeses. Granular soy lecithin or oat lecithin added to reduced‐fat cheeses resulted in a decrease in flavor quality (P≤0.05). Hydrogenated soy lecithin added to reduced‐fat cheeses improved texture quality without negatively affecting flavor quality.