Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese

Abstract

a b s t r a c tThe effect of fat reduction and the addition of octenyl succinylated (OS) waxy maize starch as a fat replacer on the physicochemical properties, texture, and microstructure of Minas fresh cheese was studied. The cheeses were produced according to three formulations: full-fat cheese (FC), reduced-fat cheese (RC), and reduced-fat cheese with 0.5 kg/100 L of added starch (SC). Analyses of the chemical composition, titratable acidity, water-holding capacity (WHC), yield, texture, microstructure, and electrophoretic profile of casein were conducted. Fat reduction increased the hardness and decreased the yield of the cheeses. Fat reduction also promoted a denser microstructure and less proteolysis. The concentration of starch that was added was insufficient to improve the yield and texture parameters of the reduced-fat cheese. However, the addition of starch increased the moisture content and the WHC of the reduced-fat cheese. In general, OS waxy maize starch improved the overall quality of the reduced-fat Minas fresh cheese.

The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

“…Therefore, waxy maize starch has many specific characteristics, e.g. good swellability, hard retrogradation and moreover present better digestibility than do normal starches [10]. Among all its features, the ability to form very viscous paste is considered as the most important property for starch application in food [11].…”

Himalayan cheese (Kalari/kradi): Effect of different storage temperatures on its physicochemical, microbiological and antioxidant properties

“…Higher values were also observed for cohesiveness and elasticity of cheese samples at 0 day which is due to the presence of high protein content in low fat cheeses (Sahan, Yasar, Hayaloglu, Karaca, & Kaya, 2008). Decreasing trend was observed in these parameters along with the chewiness values, which is due to the relationship between cohesiveness and elasticity (Diamantino, Beraldo, Sunakozawa, & Penna, 2014).…”

Change of proteolysis and sensory profile during ripening of Cheddar‐style cheese as influenced by a microbial rennet from rice wine

“…Microbial rennet could affect the structure of casein by influencing the hydrolysis site and hydrolysis degree of protein, leading to a change in the casein network and thus cheese texture (Soltani et al, ). Hydrolysis of αs1‐casein and solubilization of colloidal calcium phosphate were found to weaken the protein network and cheese texture during ripening (Diamantino, Beraldo, Sunakozawa, & Penna, ). Greater protein hydrolysis was also found to accompany a softer texture in miniature Cheddar‐type cheeses made with a rennet from B. amyloliquefaciens (An et al, ).…”

“…However, the rennet alone also produced a limited range of free amino acids (O'Keeffe, Fox, & Daly, 1976 (Soltani et al, 2016). Hydrolysis of αs1casein and solubilization of colloidal calcium phosphate were found to weaken the protein network and cheese texture during ripening (Diamantino, Beraldo, Sunakozawa, & Penna, 2014). Greater protein hydrolysis was also found to accompany a softer texture in miniature Cheddar-type cheeses made with a rennet from B. amyloliquefaciens .…”