Starch as a potential fat replacer for application in cheese: Behaviour of different starches in casein/starch mixtures and in the casein matrix

Diamantino, Vivian Ribeiro; Costa, Marcela de Rezende; Taboga, Sebastião Roberto; Vilamaior, Patrícia Simone Leite; Franco, Célia Maria Landi; Penna, Ana Lúcia Barretto

doi:10.1016/j.idairyj.2018.08.015

Cited by 25 publications

(12 citation statements)

References 26 publications

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“…Some potential applications of native and modified starches isolated from different sources are indicated as follows: modified maize starches used in dispersions with calcium caseinate and in the casein matrix presented the best results to be used as fat replacers in reduced-fat cheese (Diamantino et al, 2018); soluble enzyme-resistant dextrins, produced by microwave heating of potato starch acidified with small amounts of hydrochloric and citric acids, could be used in the soft drink industry because of their highly-soluble and low-viscous (Jochym & Nebesny, 2017).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, functional and morphological characterization of starches isolated from three native potatoes of the Andean region

et al. 2019

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Highlights Significant differences in characterization of starches were observed among them. Imilla negra starch exhibited the highest apparent amylose and phosphorous content. Imilla negra starch presented higher resistant starch content in cooked starch. Loćka starch had the lowest apparent amylose content and higher crystallinity.

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Section: Introductionmentioning

confidence: 99%

Physicochemical, functional and morphological characterization of starches isolated from three native potatoes of the Andean region

et al. 2019

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“…In order to receive low-fat yogurt with the same texture and consistency, usually fat replacers are added. Fat replacers are ingredients that can be incorporated into food products like chees [4], yogurt [5], and food functional ingredients [6]. Hydrocolloids (gelatin, xanthan gum, carrageenan and modified starch) effect to texture, rheology, syneresis and lubrication properties of skim potset yoghurt [7].…”

Section: Introductionmentioning

confidence: 99%

Effect of Fermented Modified Potato Starches to Low-fat Yogurt

Никитина¹,

Riyanto²,

Vafina³

et al. 2019

JFNR

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The demand for dairy products globally is increasing. No exception for yogurt. As a quick and healthy drink, yogurt's consumers demand lower fat content for health reasons. yogurt loss its original texture and viscosity if the fat content is lower than normal. To resolve the issue, fat replacers are added to the low-fat yogurt. In this study we used enzymatically modified potato starch as the fat replacer. The results showed that the characteristic of low-fat yogurt with the addition of modified starch with amylosubtilin and amylase from Bacillus licheniformis are quite similar to native starch.

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“…of reduced-fat Cheddar cheese sodium alginate, inulin, carrageenan, and β-glucan (Volikakis et al, 2004;Wang et al, 2016;Khanal et al, 2018;Diamantino et al, 2019;Li et al, 2019). Whey protein has been widely used in dairy products as a fat substitute (Janhøj et al, 2006;Torres et al, 2011;Schenkel et al, 2013;Torres et al, 2018).…”

Section: Effect Of Anthocyanin-absorbed Whey Protein Microgels On Phymentioning

confidence: 99%

Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese

Wen

Zhu

Luo

et al. 2021

Journal of Dairy Science

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Reduced-fat foods have become more popular due to their health benefits; however, reducing the fat content of food affects the sensory experience. Therefore, it is necessary to improve the sensory acceptance of reduced-fat foods to that of full-fat equivalents. The aim of this study was to evaluate the effect of adding whey protein microgels (WPM) with an average diameter of 4 μm, or WPM with adsorbed anthocyanins [WPM (Ant)] on the textural and sensory properties of reduced-fat Cheddar cheese (RFC). Reduced-fat Cheddar cheese was prepared in 2 ways: (1) by adding WPM, designated as RFC+M, or (2) by adding WPM (Ant), designated as RFC+M (Ant). For comparison, RFC without fat substitutes and full-fat Cheddar cheese were also prepared. We discovered that the addition of WPM and WPM (Ant) increased the moisture content, fluidity, and meltability of RFC, and reduced its hardness, springiness, and chewiness. The textural and sensory characteristics of RFC were markedly inferior to those of full-fat Cheddar cheese, whereas addition of WPM and WPM (Ant) significantly improved the sensory characteristics of RFC. The WPM and WPM (Ant) showed a high potential as fat substitutes and anthocyanin carriers to effectively improve the acceptance of reduced-fat foods.

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Starch as a potential fat replacer for application in cheese: Behaviour of different starches in casein/starch mixtures and in the casein matrix

Cited by 25 publications

References 26 publications

Physicochemical, functional and morphological characterization of starches isolated from three native potatoes of the Andean region

Physicochemical, functional and morphological characterization of starches isolated from three native potatoes of the Andean region

Effect of Fermented Modified Potato Starches to Low-fat Yogurt

Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese

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