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Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese

Published online by Cambridge University Press:  26 October 2007

Nuray Sahan ,
Kurban Yasar ,
Ali A Hayaloglu ,
Oya B Karaca  and
Ahmet Kaya
Nuray Sahan
Affiliation:
Department of Food Engineering, Agricultural Faculty, Cukurova University, 01330 Adana, Turkey
Kurban Yasar
Affiliation:
Department of Food Engineering, Engineering-Architecture Faculty, Canakkale Onsekiz Mart University, 17100 Canakkale, Turkey
Ali A Hayaloglu*
Affiliation:
Department of Food Engineering, Engineering Faculty, Inonu University, 44280 Malatya, Turkey
Oya B Karaca
Affiliation:
Department of Food Engineering, Agricultural Faculty, Cukurova University, 01330 Adana, Turkey
Ahmet Kaya
Affiliation:
Department of Food Engineering, Engineering Faculty, Gaziantep University, 27310 Gaziantep, Turkey
*
*For correspondence; e-mail: [email protected]
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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 β-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 β-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.

Keywords

Kashar cheeselow-fat cheesefat replacerproteolysistexturemeltability
Type
Research Article
Information
Journal of Dairy Research , Volume 75 , Issue 1 , February 2008 , pp. 1 - 7
Copyright
Copyright © Proprietors of Journal of Dairy Research 2007

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