Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacer

Dai, Shuhong; Jiang, Fatang; Corke, Harold; Shah, Nagendra P.

doi:10.1016/j.foodres.2018.02.069

Cited by 50 publications

(36 citation statements)

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“…The most commonly used alternatives are emulsifier‐based (pectins, gums, and starches) and milk protein‐based substitutes (Monteiro, Souza, Costa, Faria, & Vicente, ). Several studies evaluated replacing fat with hydrolyzed collagen (Sousa et al., ), pork gelatine (Lee & Chin, ), konjac glucomannan (Dai, Jiang, Corke, & Shah, ), and plant oils (López‐López, Cofrades, Yakan, Solas, & Jiménez‐Colmenero, ; Lu, Kuhnle, & Cheng, ). Paired materials can also be used to replace fat, such as chia and oat gels (Pintado et al., ), pineapple dietary fibers and water (Henning, Tshalibe, & Hoffman, ), and pork skin and green banana flour (dos Santos Alves et al., ).…”

Section: Introductionmentioning

confidence: 99%

“…Direct inquiries to author Y. Li (E-mail: fungi966@126.com). (Sousa et al, 2017), pork gelatine (Lee & Chin, 2016), konjac glucomannan (Dai, Jiang, Corke, & Shah, 2018), and plant oils (López-López, Cofrades, Yakan, Solas, & Jiménez-Colmenero, 2010;Lu, Kuhnle, & Cheng, 2017). Paired materials can also be used to replace fat, such as chia and oat gels (Pintado et al, 2018), pineapple dietary fibers and water (Henning, Tshalibe, & Hoffman, 2016), and pork skin and green banana flour (dos Santos Alves et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat

Wang

Ren

et al. 2019

Journal of Food Science

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The effects of four treatments of Pleurotus eryngii (king oyster mushroom) as replacements for pork back fat were evaluated for the physicochemical, technological, and sensory properties; nitrite content; and amino acid profile in pork sausages. Five batches were manufactured: one control (formulated with pork back fat) and four treatments with raw, boiled, deep‐fried, and fried P. eryngii to replace the pork back fat in sausages. The results indicated that the fat content and energy value decreased, while the protein, moisture, total dietary fiber content, cooking loss, and water‐holding capacity of the modified sausages increased. All samples were judged acceptable for their sensory characteristics, with the best one being the sausage containing deep‐fried P. eryngii. The raw and fried P. eryngii decreased the residual nitrite content in the sausages. Boiled P. eryngii enhanced the essential amino acids content in the sausages, while the other P. eryngii treatments improved the nonessential amino acid content. In summary, P. eryngii may potentially replace fat in sausages. Practical Application In manufacturing pork sausages, the mushroom P. eryngii can substitute pork back fat to improve the nutritional quality by reducing fat and energy value, while enhancing the protein and total dietary fiber content in the sausages. Raw and fried P. eryngii decreased the residual nitrite content in the sausages. This study provides a basis for preparing healthier alternatives to traditional sausages by substituting pork fat with mushrooms.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat

Wang

Ren

et al. 2019

Journal of Food Science

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“…Cheeses containing agave fructans were compared to FF and RF samples without fructans and demonstrated the texturing role of the carbohydrates [ 17 ]. Konjac glucomanan was also indicated as a potential fat replacer to be used in Mozzarella [ 18 ]. The addition of alginate also improved the textural, microstructural and colour properties of LF Cheddar cheeses [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese

Borges

Pires

Marnotes

et al. 2020

Foods

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In the following study, three different dairy by-products, previously concentrated by ultrafiltration (UF), were used as ingredients in the production of reduced-fat (RF) washed curd cheeses in order to improve their characteristics. Conventional full-fat (FF) cheeses (45% fat, dry basis (db)) and RF cheeses (20–30% fat, db) were compared to RF cheeses produced with the incorporation of 5% concentrated whey (RF + CW), buttermilk (RF + CB) or sheep second cheese whey (RF + CS). Protein-to-fat ratios were lower than 1 in the FF cheeses, while RF cheeses ranged from 1.8 to 2.8. The tested by-products performed differently when added to the milk used for cheese production. The FF cheese showed a more pronounced yellow colour after 60 and 90 days of ripening, indicating that fat plays an important role regarding this parameter. As far as the texture parameters are concerned, after 60 days of ripening, RF cheeses with buttermilk presented similar results to FF cheeses for hardness (5.0–7.5 N) and chewiness (ca. 400). These were lower than the ones recorded for RF cheeses with added UF concentrated whey (RF + CW) and second cheese whey (RF + CS), which presented lower adhesiveness values. RF cheeses with 5% incorporation of buttermilk concentrated by UF presented the best results concerning both texture and sensory evaluation.

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“…Palatnik & Herrera (2017) compared cheeses containing agave fructans with FF and RF samples without fructans and demonstrated the texturing role of the carbohydrates. Dai et al (2018), report that konjac glucomanan ca be a potential fat replacer to be used in Mozzarella. Sharma Kanal et al (2018) report that the addition of alginate signi cantly improved the textural, microstructural and colour properties of LF Cheddar cheeses.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of ultrafiltrated dairy by-products as fat replacers in the production of reduced fat washed curd cheese

Borges¹,

Pires²,

Marnotes³

et al. 2020

Preprint

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In the present study different dairy by-products were used as ingredients in the production of reduced-fat (RF) washed curd cheeses. Whey, buttermilk and sheep’s second cheese whey, previously concentrated y ultrafiltration (UF), were used envisaging the improvement of texture and flavour of the RF cheeses. UF concentration, is a technique that can be easily available to small scale dairy plants, allowing for the recovery of those dairy by-products. Conventional full-fat (FF) cheeses presented more than 45% fat (d/b) while RF cheeses presented values in the range 20-30%, being in most cases classified as low-fat cheeses according to national standards. The ratio protein in dry matter/fat in dry matter was lower than 1 in FF cheeses and in the range 1.8-2.7 in RF cheeses. The paste of FF cheeses presented a more pronounced yellow colour at the 60th and 90th days of ripening, indicating that fat plays a major role regarding this parameter. The different by-products showed different performances when added to milk used in the production of cheeses. After the 60th day of ripening, FF cheeses and RF cheeses with added buttermilk presented lower values for the hardness of the paste (5.0-7.5 N) when compared to the remaining cheeses. At the end of ripening, chewiness of the paste was also significantly lower in these cheeses. RF cheeses with 5% incorporation of UF concentrated buttermilk presented the best results both concerning texture and sensory evaluation. This fact can be related to the specific composition of buttermilk, namely to its richness in phospholipids.

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Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacer

Cited by 50 publications

References 54 publications

Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat

Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat

Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese

Evaluation of ultrafiltrated dairy by-products as fat replacers in the production of reduced fat washed curd cheese

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