Physicochemical, Microstructural and Sensory Impact of Fat Replacers on Low-fat Edam Cheese Manufactured from Buffalo’s Milk

Physicochemical, Microstructural and Sensory Impact of Fat Replacers

  • Safaa A. M. El-Aidie Assistant Professor, Department of Dairy Technology Research, Animal Production Research Institute, Agricultural Research Center, Giza, Egypt
  • Ebtisam I. Ghita Professor, Department of Dairy Science, Faculty of Agriculture, Cairo University, Giza, Egypt
  • Samia M. El-Dieb Professor, Department of Dairy Science, Faculty of Agriculture, Cairo University, Giza, Egypt
  • Hosam-Eddin M. El-Garhi Assistant Professor, Department of Dairy Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum, Egypt

Abstract

The objective of the current work was to evaluate the effect of three different commercial protein-based fat replacers Prolo®11(PR), Simplesse®100 (SM) and Dairy LoTM (DL) on the physicochemical, microstructural, and sensory characteristics of low-fat Edam cheese (LFEC) made from buffalo’s milk during a specific ripening period. LFEC treatments were prepared using different ratios (0.3%, 0.6%, and 0.9% w/w marked I, II and III respectively) for each PR, SM and DL. Cheese without fat replacer was prepared as the control (C). Cheese containing fat replacers had a higher significant moisture content than C. Proteolysis significantly increased in LFEC containing Fat replacers more than C. Firmness decreased gradually with increasing the concentration of the fat replacers.  PRIII and SMIII had less firmness. The addition of SM and PR improved texture, flavour and acceptability of the LFEC on the 60th day of ripening. DL treatments achieved the best total scores for sensory characteristics on the 90th day of ripening. Fat replacers affected the microstructure of LFEC especially SM which imparts a desirable texture to cheese, compared to other treatments.

Keywords: Physicochemical; Edam cheese; Fat replacers; Microstructure; Sensory characteristics

Downloads

Download data is not yet available.

References

Akkerman, M., Kristensen, L.S., Jespersen, L., Ryssel, M.B., Mackie, A., Larsen, N.N., Andersen, U., Nørgaard, M.K., Løkke, M.M., Møller, J.R., & Mielby, L.A. (2017). Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl-starter culture, chymosin type and cheese ripening. International Dairy Journal, 70, 34-45.
AOAC. (2000). Official method of analysis. 17th Ed. Washington, DC: AOAC International.
Aryana, K.J., & Haque, Z.U. (2001). Effect of commercial fat replacers on the microstructure of low‐fat Cheddar cheese. International journal of food science & technology, 36,169-177.
Clark, S., Costello, M., Drake, M., & Bodyfelt, F. (2009). The Sensory Evaluation of Dairy Products. New York: Springer Science & Business Media, pp. 167–191.
Costa, N.E., Hannon, J.A., Guinee, T.P., Auty, M.A.E., McSweeney, P.L.H., & Beresford, T.P. (2010). Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese. Journal of dairy science, 93, 3469-3486.
De-Magistris, T., & Lopéz-Galán, B. (2016). Consumers' willingness to pay for nutritional claims fighting the obesity epidemic: the case of reduced-fat and low salt cheese in Spain. Public health, 135, 83-90.
Diamantino, V.R., Beraldo, F.A., Sunakozawa, T.N., & Penna, A.L.B. (2014). Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese. LWT-Food Science and Technology, 56, 356-362.
Drake, M.A., Boylston, T.D., & Swanson, B.G. (1996). Fat Mimetics in Low‐Fat Cheddar Cheese. Journal of Food Science, 61,1267-1271.
El-Aidie, S.A.A., El-Dieb, S.M., El-Nawawy, M., Emara, E., & Sobhy, H. (2017). Nutraceutical Food Based on Cereal and Probiotic Fermented Milk. International Journal of Dairy Science, 12, 377-384.
El-Aidie, S.A.M. (2018 a). A Review on Chitosan: Ecofriendly Multiple Potential Applications in the Food Industry. International Journal of Advancement in Life Sciences Research, pp.1-14.
El-Aidie, S.A.M. (2018 b). The Healthiness of Commercial Butter in Malaysia: Evaluation of the Physicochemical and Microbial Quality. International Journal of Advancement in Life Sciences Research, pp.1-7.
El-Garhi, H.E.M., El-Aidie, S.A., Rashid, N.A., & Hayee, Z.A. (2018). Quality improvement of spreadable processed cheese made from ultrafiltered milk retentates using commercial starter cultures. Food Science and Technology International, 24(6), 465-475
El Soda, M. (2014). Production of low-fat cheddar cheese made using exopolysaccharide-producing cultures and selected ripening cultures. Advances in Microbiology, 4, 986.
Fox PF. (1993). Cheese: an overview. In Cheese: chemistry, physics and microbiology (pp. 1-36). Springer, Boston, MA.
Govindasamy-Lucey, S., Lu, Y., Jaeggi, J.J., Johnson, M.E., & Lucey, J.A. (2010). Impact of camel chymosin on the texture and sensory properties of low-fat cheddar cheese. Australian Journal of Dairy Technology, 65(3),139.
IDF. (2006). Determination of the nitrogen content and calculation of crude protein. Int Dairy Federation, Brussels, Belgium
Johnson, M.E., Kapoor, R., McMahon, D.J., McCoy, D.R., & Narasimmon, R.G. (2009). Reduction of sodium and fat levels in natural and processed cheeses: scientific and technological aspects. Comprehensive Reviews in Food Science and Food Safety, 8,252-268.
Jooyandeh, H., Goudarzi, M., Rostamabadi, H., & Hojjati, M. (2017). Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low‐fat Iranian White cheese. Food science and nutrition, 5, 669-677.
Junyusen, T., Ngampang, N., Sangmuang, A., Suthada, S., & Chatchavanthatri, N. (2017). The Effects of Inulin on The Textural, Thermal, and Microstructural Properties of Reduced-Fat Cheese. Suranaree Journal of Science and Technology, 24, 23-30.
Karaman, A. D., & Akalın, A.S. (2013). Improving quality characteristics of reduced and low fat Turkish white cheeses using homogenized cream. LWT-Food Science and Technology, 50, 503-510.
Katsiari, M.C., & Voutsinas, L.P. (1994). Manufacture of low-fat Feta cheese. Food Chemistry, 49, 53-60.
Kavas, G., Oysun, G., Kinik, O. & Uysal, H. (2004). Effect of some fat replacers on chemical, physical and sensory attributes of low-fat white pickled cheese. Food chemistry, 88, 381-388.
Koca, N., & Metin, M. (2004). Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. International Dairy Journal, 14, 365-373.
Kuchroo, C.N., & Fox, P. F. (1982). Soluble nitrogen in Cheddar cheese: comparison of extraction procedures. Milchwissenschaft, 37, 331–335.
Kucukoner, E. (1996). Effect of commercial fat replacers on the physico-chemical properties and rheology of low-fat Cheddar cheese (Doctoral dissertation, PhD thesis Mississippi State University, MS State, USA).
Kumar, P., & Upadhyay, K.G. (1998). Biochemical, textural and sensory changes during ripening of buffalo milk Cheddar cheese manufactured by half-whey salting technique. Indian journal of dairy science, 51, 226-232.
Lee, M.R., Johnson, M.E., & Lucey, J.A. (2005). Impact of modifications in acid development on the insoluble calcium content and rheological properties of Cheddar cheese. Journal of dairy science, 88, 3798-3809.
Marshal, R.T. (1993). Standard methods for determination of dairy Products. 16th Ed. American Public Health Association. Washington, D.C
Madadlou, A., Khosroshahi, A., & Mousavi, M.E. (2005). Rheology, microstructure, and functionality of low-fat Iranian white cheese made with different concentrations of rennet. Journal of Dairy Science, 88, 3052-3062.
McCarthy, C.M., Wilkinson, M.G., & Guinee, T.P. (2017). Effect of coagulant type and level on the properties of half-salt, half-fat Cheddar cheese made with or without adjunct starter: Improving texture and functionality. International Dairy Journal, 75, 30-40.
McMahon, D.J., Alleyne, M.C., Fife, R.L., & Oberg, C.J. (1996). Use of Fat Replacers in Low Fat Mozzarella Cheese1. Journal of Dairy Science, 79,1911-1921.
Mistry, V.V., & Anderson, D.L. (1993). Composition and microstructure of commercial full-fat and low-fat cheeses. Food structure, 12,13.
Murtaza, M.A., Huma, N., Sameen, A., Murtaza, M.S., Mahmood, S., Mueen-ud-Din, G., & Meraj, A. (2014). Texture, flavor, and sensory quality of buffalo milk Cheddar cheese as influenced by reducing sodium salt content. Journal of dairy science, 97, 6700-6707.
Murtaza, M.S., Sameen, A., Huma, N., & Hussain, F. (2017). Influence of Hydrocolloid Gums on Textural, Functional and Sensory Properties of Low-Fat Cheddar Cheese from Buffalo Milk. Pakistan Journal of Zoology, 49, 27-27.
Nateghi, L., Roohinejad, S., Totosaus, A., Mirhosseini, H., Shuhaimi, M., Meimandipour, A., Omidizadeh, A., & Abd-Manap, M.Y. (2012). Optimization of textural properties and formulation of reduced fat Cheddar cheeses containing fat replacers. Journal of Food, Agriculture and Environment, 10, 46-54.
Oliveira, N.M., Dourado, F.Q., Peres, A.M., Silva, M.V., Maia, J.M., & Teixeira, J.A. (2011). Effect of guar gum on the physicochemical, thermal, rheological and textural properties of green edam cheese. Food and bioprocess technology, 4,1414-1421.
Palatnik, D.R., Aldrete Herrera, P., Rinaldoni, A.N., Ortiz Basurto, R.I., & Campderrós, M.E. (2017). Development of reduced‐fat cheeses with the addition of Agave fructans. International Journal of Dairy Technology, 70, 212-219.
Romeih, E.A., Michaelidou, A., Biliaderis, C.G., & Zerfiridis, G.K. (2002). Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes. International Dairy Journal, 12, 525-540.
Sahan, N., Yasar, K., Hayaloglu, A.A., Karaca, O.B., & Kaya, A. (2008). Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese. Journal of Dairy Research, 75,1-7.
Sandrou, D. K., & Arvanitoyannis, I.S. (2000). Low-Fat/Calorie Foods: Current State and Perspectives. Critical Reviews in Food Science and Nutrition, 40, 427–447.
Sheehan, J.J., Huppertz, T., Hayes, M.G., Kelly, A.L., Beresford, T.P., & Guinee, T.P. (2005). High pressure treatment of reduced-fat Mozzarella cheese: Effects on functional and rheological properties. Innovative Food Science and Emerging Technologies, 6, 73-81.
Sheibani, A., Ayyash, M.M., Vasiljevic, T., & Mishra, V.K. (2017). Texture and microstructure of reduced-salt Cheddar cheese as affected by process modifications. International. Food Research Journal, 24, 643-650.
Søndergaard, L., Ryssel, M., Svendsen, C., Høier, E., Andersen, U., Hammershøj, M., Møller J.R., Arneborg, N., & Jespersen, L. (2015). Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures. International journal of food microbiology, 213, 59-70.
Soodam, K., Ong, L., Powell, I.B., Kentish, S.E., & Gras, S.L. (2015). Effect of calcium chloride addition and draining pH on the microstructure and texture of full fat Cheddar cheese during ripening. Food chemistry, 181, 111-118.
Statistics
32 Views | 53 Downloads
How to Cite
El-Aidie, S., E. Ghita, S. El-Dieb, and H.-E. El-Garhi. “Physicochemical, Microstructural and Sensory Impact of Fat Replacers on Low-Fat Edam Cheese Manufactured from Buffalo’s Milk”. International Journal of Advancement in Life Sciences Research, Vol. 2, no. 3, Aug. 2019, pp. 11-21, http://ijalsr.org/index.php/journal/article/view/59.
Section
Research Articles