title: Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese.
abstract: Changes in chemical composition, proteolysis, lipolysis, texture, melting and sensory properties of low-fat Kashar cheese made with three different fat replacers (Simplesse D-100, Avicel Plus CM 2159 or beta-glucan) were investigated throughout ripening. The low-fat cheeses made with fat replacers were compared with full- and low-fat counterparts as controls. Reduction of fat caused increases in moisture and protein contents and decreases in moisture-in-non fat substance and yield values in low-fat cheeses. The use of fat replacers in the manufacture of low-fat Kashar cheese increased water binding capacity and improved overall quality of the cheeses. Use of fat replacer in low-fat cheese making has enhanced cheese proteolysis. All samples underwent lipolysis during ripening and low-fat cheeses with fat replacers had higher level of total free fatty acid than full- or low-fat control cheeses. Texture attributes and meltability significantly increased with addition of fat replacers. Sensory scores showed that the full-fat cheese was awarded best in all stages of ripening and low-fat variant of Kashar cheeses have inferior quality. However, fat replacers except beta-glucan improved the appearance, texture and flavour attributes of low-fat cheeses. When the fat replacers are compared, the low-fat cheese with Avicel Plus CM 2159 was highly acceptable and had sensory attributes closest to full-fat Kashar cheese.
authors.affiliation: Department of Food Engineering, Agricultural Faculty, Cukurova University, 01330 Adana, Turkey.
authors.forename: Nuray
authors.initials: N
authors.lastname: Sahan
authors.forename: Kurban
authors.initials: K
authors.lastname: Yasar
authors.forename: Ali A
authors.initials: AA
authors.lastname: Hayaloglu
authors.forename: Oya B
authors.initials: OB
authors.lastname: Karaca
authors.forename: Ahmet
authors.initials: A
authors.lastname: Kaya
mesh_terms: D002611:Cheese / Q000032:analysis*; D019358:Fat Substitutes / Q000737:chemistry*; D005504:Food Analysis; D005511:Food Handling; D005524:Food Technology; D008894:Milk Proteins / Q000378:metabolism*; D010447:Peptide Hydrolases; D044366:Transition Temperature
chemical_list: D019358:Fat Substitutes; D008894:Milk Proteins; D010447:Peptide Hydrolases