Use of a β‐glucan hydrocolloidal suspension in the manufacture of low‐fat Cheddar cheese: manufacture, composition, yield and microstructure

Abstract

Summary Low‐fat Cheddar cheese was manufactured using a β‐glucan, hydrocolloidal fat replacer denoted as Nutrim. The composition, production efficiency, microstructure, and utility of replacing fat with Nutrim were examined. Cheese samples (designated as Nutrim‐I, and Nutrim‐II) containing Nutrim were produced with mean fat levels of 6.84 and 3.47%, respectively. A low‐fat cheese was also produced as a control with a mean fat level of 11.2%. Nutrim‐II cheese had significantly higher moisture, salt, and ash contents as compared with the low‐fat control cheese. The low‐fat control cheese had a higher yield normalized for 54% moisture and 1.5% salt content as compared with the Nutrim‐II cheese. Scanning electron microscopy revealed smaller and more uniform fat droplet voids in the Nutrim cheese than the low‐fat control, and a more dense, noncontinuous background protein matrix with globular clusters suggesting a physical buffering afforded by the presence of the β‐glucan hydrocolloid or its associated water.

The effect of dietary fibre inclusion on milk coagulation kinetics

“…They showed that increasing levels of b-glucan resulted in decreased gel times and increased curd yields. Konuklar, Inglett, Carrier, and Felker (2004) manufactured a low-fat Cheddar cheese and concluded that b-glucan had the potential to act as a nutraceutical fat replacer and also to increase moisture and salt retention. Tudorica, Brennan, Kuri, and Jones (2002) also found that the inclusion of b-glucan in low fat yoghurt resulted in a product with similar firmness to that of a full fat control.…”

Influence of Dietary Fiber Addition on the Properties of Probiotic Yogurt

“…β-glucans decrease, absorption and reabsorption of cholesterol and bile acids, delay digestion of lipids and glucose, lower the glycemic response and decreas the risk of heart disease [28]- [30]. The use of β-glucan on the properties of yogurt have been demonstrated by Vasiljevic et al [31]; Sahan et al [32]; Rosburg et al [33]; in dairy gels by Sharafbafi [34] and cheese by Konuklar et al [35] and Volikakis et al [36].…”

Effect of carrageenan addition on the rennet-induced gelation of skim milk

“…Totosaus and Guemes‐Vera reported that κ ‐CG improved the melting property of low‐fat Oaxaca cheese and that λ ‐CG increased its moisture content and cheese yield. Carbohydrate‐based fat replacers are thought to improve the quality of low‐fat or reduced‐fat cheeses in two ways, by increasing the moisture content and interrupting the interaction of caseins …”