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Effects of hydrocolloids as fat replacers on the physicochemical properties of produced Labneh
Author(s) -
Saleh Mohammed,
AlBaz Fahed,
AlIsmail Khalid
Publication year - 2018
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12296
Subject(s) - xanthan gum , food science , chemistry , carrageenan , gum arabic , water holding capacity , food additive , rheology , materials science , composite material
This study was undertaken to investigate the effects of hydrocolloids when used as fat replacers on the physicochemical properties of Labneh. Four combination sets of carboxymethylcellulose, Arabic gum, carrageenan, and xanthan were used in a three factor mixture response surface methodology. Labneh water holding capacity (WHC), viscosity parameters, texture and sensory attributes were assessed. WHC played the critical role in affecting produced Labneh physical properties. Hydrocolloids influenced Labneh WHC in the following order; xanthan > Arabic gum > carrageenan > carboxymethylcellulose. Furthermore, xanthan showed an antagonistic effect with carboxymethylcellulose that lead to the decrease in WHC. Usage of 17% xanthan and 66% Arabic gum resulted in an increase in WHC to 98.6% which indicates a mixture response effect of hydrocolloids in affecting WHC of produced Labneh. The increase in carrageenan from 17% to 66% resulted in an increase in WHC from 62.7 to 70.7%. Consumer testing showed a superior Labneh sensory attributed using various hydrocolloids combinations compared to a control. Hydrocolloids were successfully used in Labneh as fat replacers. The developed reduced fat Labneh with its texture and sensory attributed that exceeded the full fat Labneh attributed can provide a solution to consumers with restricting fat diets. Practical applications Carbohydrate‐based fat replacers are of growing interest because of their physicochemical, sensorial properties, and health characteristics. The used hydrocolloids suggest plausible texture and sensory attributes solution in low or reduced fat content products including dairy products.