Formulation and evaluation of functional attributes of low‐fat mozzarella cheese using okra mucilage as a fat replacer

Abstract

Mozzarella cheese is a fermented product comprised of 30-45% milk fat on a dry basis. The milk fat gives the mozzarella its desirable stretchable properties which are demanding in food processing industries. The current study was designed to use okra mucilage as a carbohydrate-based fat replacer to prepare low fat mozzarella cheese. For this purpose, the different concentrations of okra mucilage (0.25 to 1.0% (v/v)) were used. The fat contents were significantly reduced in all treatments and the addition of okra mucilage with a concentration of 0.25% (T 2 ) was considered best for its organoleptic properties and 1% (T 4 ) has a positive impact on the textural, functional attributes of low-fat mozzarella cheese.

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

“…Akhtar et al . (2022) also reported that using 1% (v/v) okra mucilage as FR improved the functional properties of LFMC.…”

“…FR exhibits high water-holding capacity (WHC) and gel formation properties (Dai et al, 2018;Akhtar et al, 2023). Akhtar et al (2022) also reported that using 1% (v/v) okra mucilage as FR improved the functional properties of LFMC.…”

“…All MC samples were prepared according to the method of Akhtar et al (2022), with slight changes. The samples labelled BT 1 , BT 2 , and BT 3 represented LFMC with 1%, 2.5%, and 5% (v/v) BSM, respectively.…”

“…FR can help to reduce caloric counts associated with dairy fats while imparting fat‐like properties (Mullins & Arjmandi, 2021). FR exhibits high water‐holding capacity (WHC) and gel formation properties (Dai et al ., 2018; Akhtar et al ., 2023). Akhtar et al .…”