The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat

Szafrańska, Jagoda O.; Muszyński, Siemowit; Tomašević, Igor; Sołowiej, Bartosz

doi:10.3390/foods10040759

Cited by 6 publications

(5 citation statements)

References 56 publications

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“…During storage, the cheese samples showed a slight but not significant gradual increase (p ≥ 0.05) in their fat values. Our data exhibit the same trend as that found in previous studies, which used rice bran, oat, inulin, and bulger for the fortification of processed cheese [60][61][62][63]. (a-f) Characterization of cheeses fortified with 5%, 10%, 15%, and 20% DFS as a partial substitution for butter in moisture, pH, acidity, ash, total fat, and total protein % during storage.…”

Section: Characterization Of Cheeses Fortified With Dfs During Storagesupporting

confidence: 86%

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Physicochemical and Sensory Properties and Shelf Life of Block-Type Processed Cheeses Fortified with Date Seeds (Phoenix dactylifera L.) as a Functional Food

Alqahtani

Alnemr

Alqattan³

et al. 2023

Foods

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Processed cheese has rapidly been established as a commercial product in recent years. A new ingredient, a byproduct from date fruit seed (DFS), was obtained and tested as a fortified fiber from food industrial waste in block-type processed cheese. This is the first inclusive investigation to report such a test. Different concentrations of DFS (0%, 5%, 10%, 15%, and 20%) were added to block-type processed cheese as a partial substitution for butter. The current investigation was undertaken to estimate the impact of the partial substitution of butter by DFS and its effect on the product’s quality in terms of its shelf life and physicochemical, microstructure, color, and sensory properties. Quality was assessed over a 150-day storage period. The results indicate that adding DFS to cheese increased its nutritional value due to the addition of fiber. Additionally, the texture profile of cheese was decreased in terms of hardness, adhesion, springiness, and cohesiveness. The overall structure of cheeses became less compact and had a more open cheese network, which increased with increasing DFS% and duration of storage. Moreover, DFS exhibited the darkest color with increasing ratios of supplementary DFS and duration of storage. Based on the results found in the present investigation, it was concluded that an acceptable quality of block-type processed cheese could be achieved using DFS fiber at 5% and 10% levels of fortification.

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Section: Characterization Of Cheeses Fortified With Dfs During Storagesupporting

confidence: 86%

“…Adhesion can be influenced by the emulsifying ingredient; nevertheless, DFS is considered a good emulsifying ingredient. Polysaccharides such as glucans, xylans, mannans, and cellulose, which are associated with DFS proteins, enhance their functional properties, improving the capabilities of DFS as an emulsifier [61,62].…”

Section: Texture Propertiesmentioning

confidence: 99%

Physicochemical and Sensory Properties and Shelf Life of Block-Type Processed Cheeses Fortified with Date Seeds (Phoenix dactylifera L.) as a Functional Food

Alqahtani

Alnemr

Alqattan³

et al. 2023

Foods

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“…The results obtained are confirmed by Emam ( 50 ) showing that the level of added starch resulted in a significant impairment of water activity in cheese with 2.5% potato starch obtaining the lowest water activity of all samples. López-Córdoba ( 49 ) and Szafrańska et al ( 51 ) confirm that the water activity does not have a significant evolution during the storage period, the addition not strongly influencing the results obtained.…”

Section: Resultsmentioning

confidence: 77%

Sensory, textural, physico-chemical and enzymatic characterization of melted cheese with added potato and carrot peels

Tiţa,

Constantinescu,

Tiţa

et al. 2024

Front. Nutr.

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Food waste is one of the biggest societal problems in the globe due to its detrimental consequences on the environment. According to estimates from the Food and Agriculture Organization, this comes to about 1.3 billion tonnes per year. The current study aims to produce sustainable food products with high nutritional value by incorporating food waste. For the extraction of economically relevant products such as dietary fibers, biopolymers, natural antioxidants, and food additives, potato and carrot peel represent an inexpensive, valuable, and conveniently available resource. Cheese is a functional dairy product that people eat for its high nutritional content, which aids in the treatment of conditions including diabetes, obesity, hypertension, and digestive problems in addition to giving them energy. Thus a control sample and 10 samples of melted cheese with various amounts of potato and carrot peelings were prepared. To explore the nutritional value of potato and carrot peels in melted cheese, an analysis was conducted on the fluctuation of physicochemical (acidity, pH, dry matter, water activity, and salt content) and enzymatic (L-lactic acid, lactose, D-glucose, and D-galactose) parameters. Consumer acceptability of the products was assessed by textural and sensory analysis. During the whole storage period, the samples of melted cheese with potato and carrot peels recorded higher values than the control sample, the results obtained for them being better. Samples with added potato or carrot wastes were more stable over time, as compared to control samples.

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“…Dietary fiber has a positive effect on the everyday diet; regular consumption can reduce the risk of developing certain pathologies such as hypercholesterolemia, diabetes or gastro-intestinal disorders [ 20 , 21 , 22 , 23 ]. Presently, owing to the increase in consumption of ready-to-eat foods, the intake of dietary fiber in the daily diet is below the recommended levels; the World Health Organization has suggested a reduction in fat content in the diet, and an increase in the consumption of dietary fiber [ 24 ].…”

Section: Introductionmentioning

confidence: 99%

Emulgels Structured with Dietary Fiber for Food Uses: A Rheological Model

Bruno

Lupi

Mammolenti

et al. 2022

Foods

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Emulgels are biphasic emulsified systems in which the continuous phase is structured with a specific gelling agent. In this work, a rheological and microscopic investigation of O/W emulgels prepared by structuring the aqueous (continuous) phase with citrus fiber was carried out with the aim of designing their macroscopic properties for food uses and predicting their characteristics with a rheological model. According to previous investigations, fiber suspensions behave as “particle gels” and, consequently, the derived emulgels’ properties are strongly dependent on the fiber concentration and on process conditions adopted to produce them. Therefore, a rotor–stator system was used to prepare emulgels with increasing fiber content and with different levels of energy and power used for mixing delivered to the materials. An investigation of particle gels was then carried out, fixing the operating process conditions according to emulgel results. Furthermore, the effect of the dispersed (oil) phase volume fraction was varied and a modified semi-empirical Palierne model was proposed with the aim of optimizing a correlation between rheological properties and formulation parameters, fixing the process conditions.

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The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat

Cited by 6 publications

References 56 publications

Physicochemical and Sensory Properties and Shelf Life of Block-Type Processed Cheeses Fortified with Date Seeds (Phoenix dactylifera L.) as a Functional Food

Physicochemical and Sensory Properties and Shelf Life of Block-Type Processed Cheeses Fortified with Date Seeds (Phoenix dactylifera L.) as a Functional Food

Sensory, textural, physico-chemical and enzymatic characterization of melted cheese with added potato and carrot peels

Emulgels Structured with Dietary Fiber for Food Uses: A Rheological Model

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