Formulation and characterisation of low‐fat mozzarella cheese using basil seed mucilage: insights on microstructure and functional attributes

Abstract

SummaryLow‐fat mozzarella cheese (LFMC) consumption is growing as consumers seek healthy substitutes. However, the rubbery texture and poor meltability of LFMC makes it less appealing to consumers. This study evaluated the effect of basil seed mucilage (BSM) as a fat replacer in LFMC (2% fat). A comprehensive analysis of physicochemical, texture, microstructure, and sensory attributes was conducted to evaluate LFMC. BSM was added in concentrations (1%, 2.5%, and 5% (v/v)) during the formulation of LFMC. LFMC samples showed a considerable reduction in fat content, while the LFMC sample with 2.5% BSM (BT2) exhibited improved stretchability and meltability. According to the microstructure analysis, the LFMC three‐dimensional network can be filled with 2.5% (v/v) BSM. The shear and puncture force test reported that adding 5% (v/v) BSM mucilage increased the texture hardness over time. From the results, it can be concluded that 2.5% (v/v) BSM was considered best for improving meltability and stretchability, while 1% BSM (v/v) in LFMC was acceptable for sensory panellists.