Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese
Changes in chemical composition, proteolysis, lipolysis, texture, melting and sensory properties of low-fat Kashar cheese made with three different fat replacers (Simplesse® D-100, Avicel Plus® CM 2159 or β-glucan) were investigated throughout ripening. The low-fat cheeses made with fat replacers we...
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| Veröffentlicht in: | Journal of dairy research 2008-02, Vol.75 (1), p.1-7 |
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| creator | Sahan, Nuray Yasar, Kurban Hayaloglu, Ali A Karaca, Oya B Kaya, Ahmet |
| description | Changes in chemical composition, proteolysis, lipolysis, texture, melting and sensory properties of low-fat Kashar cheese made with three different fat replacers (Simplesse® D-100, Avicel Plus® CM 2159 or β-glucan) were investigated throughout ripening. The low-fat cheeses made with fat replacers were compared with full- and low-fat counterparts as controls. Reduction of fat caused increases in moisture and protein contents and decreases in moisture-in-non fat substance and yield values in low-fat cheeses. The use of fat replacers in the manufacture of low-fat Kashar cheese increased water binding capacity and improved overall quality of the cheeses. Use of fat replacer in low-fat cheese making has enhanced cheese proteolysis. All samples underwent lipolysis during ripening and low-fat cheeses with fat replacers had higher level of total free fatty acid than full- or low-fat control cheeses. Texture attributes and meltability significantly increased with addition of fat replacers. Sensory scores showed that the full-fat cheese was awarded best in all stages of ripening and low-fat variant of Kashar cheeses have inferior quality. However, fat replacers except β-glucan improved the appearance, texture and flavour attributes of low-fat cheeses. When the fat replacers are compared, the low-fat cheese with Avicel Plus® CM 2159 was highly acceptable and had sensory attributes closest to full-fat Kashar cheese. |
| doi_str_mv | 10.1017/S0022029907002786 |
| format | Article |
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The low-fat cheeses made with fat replacers were compared with full- and low-fat counterparts as controls. Reduction of fat caused increases in moisture and protein contents and decreases in moisture-in-non fat substance and yield values in low-fat cheeses. The use of fat replacers in the manufacture of low-fat Kashar cheese increased water binding capacity and improved overall quality of the cheeses. Use of fat replacer in low-fat cheese making has enhanced cheese proteolysis. All samples underwent lipolysis during ripening and low-fat cheeses with fat replacers had higher level of total free fatty acid than full- or low-fat control cheeses. Texture attributes and meltability significantly increased with addition of fat replacers. Sensory scores showed that the full-fat cheese was awarded best in all stages of ripening and low-fat variant of Kashar cheeses have inferior quality. However, fat replacers except β-glucan improved the appearance, texture and flavour attributes of low-fat cheeses. When the fat replacers are compared, the low-fat cheese with Avicel Plus® CM 2159 was highly acceptable and had sensory attributes closest to full-fat Kashar cheese.</description><identifier>ISSN: 0022-0299</identifier><identifier>EISSN: 1469-7629</identifier><identifier>DOI: 10.1017/S0022029907002786</identifier><identifier>PMID: 17961288</identifier><identifier>CODEN: JDRSAN</identifier><language>eng</language><publisher>Cambridge, UK: Cambridge University Press</publisher><subject>Animal productions ; Avicel Plus CM 2159 ; Biological and medical sciences ; Cheese ; Cheese - analysis ; cheese starters ; cheesemaking ; Chemical composition ; Chemicals ; Dairy products ; Data collection ; fat replacer ; fat replacers ; Fat Substitutes - chemistry ; Food Analysis ; Food Handling ; Food industries ; Food science ; Food Technology ; Fundamental and applied biological sciences. Psychology ; hardness ; Kashar cheese ; lipid content ; lipolysis ; low fat cheeses ; low-fat cheese ; low-fat Kashar cheese ; meltability ; melting ; Milk and cheese industries. Ice creams ; Milk Proteins - metabolism ; Peptide Hydrolases ; protein content ; proteolysis ; sensory properties ; Simplesse ; Terrestrial animal productions ; texture ; Transition Temperature ; Vertebrates ; water content</subject><ispartof>Journal of dairy research, 2008-02, Vol.75 (1), p.1-7</ispartof><rights>Copyright © Proprietors of Journal of Dairy Research 2007</rights><rights>2008 INIST-CNRS</rights><rights>Proprietors of Journal of Dairy Research</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c462t-e9a7d52db8ae47364b71ffb02f7a02efbe09f3a9ce36f93f6927a3e14d590d013</citedby><cites>FETCH-LOGICAL-c462t-e9a7d52db8ae47364b71ffb02f7a02efbe09f3a9ce36f93f6927a3e14d590d013</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.cambridge.org/core/product/identifier/S0022029907002786/type/journal_article$$EHTML$$P50$$Gcambridge$$H</linktohtml><link.rule.ids>164,314,776,780,27903,27904,55606</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20140457$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/17961288$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Sahan, Nuray</creatorcontrib><creatorcontrib>Yasar, Kurban</creatorcontrib><creatorcontrib>Hayaloglu, Ali A</creatorcontrib><creatorcontrib>Karaca, Oya B</creatorcontrib><creatorcontrib>Kaya, Ahmet</creatorcontrib><title>Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese</title><title>Journal of dairy research</title><addtitle>Journal of Dairy Research</addtitle><description>Changes in chemical composition, proteolysis, lipolysis, texture, melting and sensory properties of low-fat Kashar cheese made with three different fat replacers (Simplesse® D-100, Avicel Plus® CM 2159 or β-glucan) were investigated throughout ripening. The low-fat cheeses made with fat replacers were compared with full- and low-fat counterparts as controls. Reduction of fat caused increases in moisture and protein contents and decreases in moisture-in-non fat substance and yield values in low-fat cheeses. The use of fat replacers in the manufacture of low-fat Kashar cheese increased water binding capacity and improved overall quality of the cheeses. Use of fat replacer in low-fat cheese making has enhanced cheese proteolysis. All samples underwent lipolysis during ripening and low-fat cheeses with fat replacers had higher level of total free fatty acid than full- or low-fat control cheeses. Texture attributes and meltability significantly increased with addition of fat replacers. Sensory scores showed that the full-fat cheese was awarded best in all stages of ripening and low-fat variant of Kashar cheeses have inferior quality. However, fat replacers except β-glucan improved the appearance, texture and flavour attributes of low-fat cheeses. When the fat replacers are compared, the low-fat cheese with Avicel Plus® CM 2159 was highly acceptable and had sensory attributes closest to full-fat Kashar cheese.</description><subject>Animal productions</subject><subject>Avicel Plus CM 2159</subject><subject>Biological and medical sciences</subject><subject>Cheese</subject><subject>Cheese - analysis</subject><subject>cheese starters</subject><subject>cheesemaking</subject><subject>Chemical composition</subject><subject>Chemicals</subject><subject>Dairy products</subject><subject>Data collection</subject><subject>fat replacer</subject><subject>fat replacers</subject><subject>Fat Substitutes - chemistry</subject><subject>Food Analysis</subject><subject>Food Handling</subject><subject>Food industries</subject><subject>Food science</subject><subject>Food Technology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>hardness</subject><subject>Kashar cheese</subject><subject>lipid content</subject><subject>lipolysis</subject><subject>low fat cheeses</subject><subject>low-fat cheese</subject><subject>low-fat Kashar cheese</subject><subject>meltability</subject><subject>melting</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Milk Proteins - metabolism</subject><subject>Peptide Hydrolases</subject><subject>protein content</subject><subject>proteolysis</subject><subject>sensory properties</subject><subject>Simplesse</subject><subject>Terrestrial animal productions</subject><subject>texture</subject><subject>Transition Temperature</subject><subject>Vertebrates</subject><subject>water content</subject><issn>0022-0299</issn><issn>1469-7629</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp1ksFu1DAQhiMEokvhAbhAhASnBmwnseMjXUGpKKCq9MLFmiTj1sWJg50I9iV4Zmxt1EogTrZmPs_MP7-z7Cklrymh4s0FIYwRJiUR8SYafi_b0IrLQnAm72eblC5S_iB7FMINIbQkkj_MDqiQnLKm2WS_T0dtFxw7zJ3ONcy5x8lChz7kbsy7axxMBzbv3DC5YGbjxqN88m5GZ3fBhKN8xl_z4jEFtbEYIwPaGVpjzbzLYezzgGNwfpeICf1sMKRe1v0sUr-PEK7Bp04Y8HH2QIMN-GQ9D7PL9---bj8UZ19OTrdvz4qu4mwuUILoa9a3DWAlSl61gmrdEqYFEIa6RSJ1CbLDkmtZai6ZgBJp1deS9HENh9mrfd04048Fw6wGEzq0FkZ0S1CClHF3MoEv_gJv3OLHOJtirCGlICJBdA913oXgUavJmwH8TlGiklPqH6fim2dr4aUdsL97sVoTgZcrACE6oD2MnQm3HCO0IlUtIlfsOROiFbd58N8VF6WoFT85V8fk8_nxVnxTnyL_fM9rcAqufKx5ecHS1yBN1FLXkShXOTC03vRXeCf6_4L-AKyAxQU</recordid><startdate>20080201</startdate><enddate>20080201</enddate><creator>Sahan, Nuray</creator><creator>Yasar, Kurban</creator><creator>Hayaloglu, Ali A</creator><creator>Karaca, Oya B</creator><creator>Kaya, Ahmet</creator><general>Cambridge University Press</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QL</scope><scope>7QO</scope><scope>7QR</scope><scope>7T5</scope><scope>7T7</scope><scope>7TM</scope><scope>7U7</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>H94</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>L6V</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M7S</scope><scope>P64</scope><scope>PATMY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>PYCSY</scope><scope>7X8</scope></search><sort><creationdate>20080201</creationdate><title>Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese</title><author>Sahan, Nuray ; Yasar, Kurban ; Hayaloglu, Ali A ; Karaca, Oya B ; Kaya, Ahmet</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c462t-e9a7d52db8ae47364b71ffb02f7a02efbe09f3a9ce36f93f6927a3e14d590d013</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Animal productions</topic><topic>Avicel Plus CM 2159</topic><topic>Biological and medical sciences</topic><topic>Cheese</topic><topic>Cheese - analysis</topic><topic>cheese starters</topic><topic>cheesemaking</topic><topic>Chemical composition</topic><topic>Chemicals</topic><topic>Dairy products</topic><topic>Data collection</topic><topic>fat replacer</topic><topic>fat replacers</topic><topic>Fat Substitutes - chemistry</topic><topic>Food Analysis</topic><topic>Food Handling</topic><topic>Food industries</topic><topic>Food science</topic><topic>Food Technology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>hardness</topic><topic>Kashar cheese</topic><topic>lipid content</topic><topic>lipolysis</topic><topic>low fat cheeses</topic><topic>low-fat cheese</topic><topic>low-fat Kashar cheese</topic><topic>meltability</topic><topic>melting</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Milk Proteins - metabolism</topic><topic>Peptide Hydrolases</topic><topic>protein content</topic><topic>proteolysis</topic><topic>sensory properties</topic><topic>Simplesse</topic><topic>Terrestrial animal productions</topic><topic>texture</topic><topic>Transition Temperature</topic><topic>Vertebrates</topic><topic>water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sahan, Nuray</creatorcontrib><creatorcontrib>Yasar, Kurban</creatorcontrib><creatorcontrib>Hayaloglu, Ali A</creatorcontrib><creatorcontrib>Karaca, Oya B</creatorcontrib><creatorcontrib>Kaya, Ahmet</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>Toxicology Abstracts</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Engineering Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environmental Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>Environmental Science Collection</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of dairy research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sahan, Nuray</au><au>Yasar, Kurban</au><au>Hayaloglu, Ali A</au><au>Karaca, Oya B</au><au>Kaya, Ahmet</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese</atitle><jtitle>Journal of dairy research</jtitle><addtitle>Journal of Dairy Research</addtitle><date>2008-02-01</date><risdate>2008</risdate><volume>75</volume><issue>1</issue><spage>1</spage><epage>7</epage><pages>1-7</pages><issn>0022-0299</issn><eissn>1469-7629</eissn><coden>JDRSAN</coden><abstract>Changes in chemical composition, proteolysis, lipolysis, texture, melting and sensory properties of low-fat Kashar cheese made with three different fat replacers (Simplesse® D-100, Avicel Plus® CM 2159 or β-glucan) were investigated throughout ripening. The low-fat cheeses made with fat replacers were compared with full- and low-fat counterparts as controls. Reduction of fat caused increases in moisture and protein contents and decreases in moisture-in-non fat substance and yield values in low-fat cheeses. The use of fat replacers in the manufacture of low-fat Kashar cheese increased water binding capacity and improved overall quality of the cheeses. Use of fat replacer in low-fat cheese making has enhanced cheese proteolysis. All samples underwent lipolysis during ripening and low-fat cheeses with fat replacers had higher level of total free fatty acid than full- or low-fat control cheeses. Texture attributes and meltability significantly increased with addition of fat replacers. Sensory scores showed that the full-fat cheese was awarded best in all stages of ripening and low-fat variant of Kashar cheeses have inferior quality. However, fat replacers except β-glucan improved the appearance, texture and flavour attributes of low-fat cheeses. When the fat replacers are compared, the low-fat cheese with Avicel Plus® CM 2159 was highly acceptable and had sensory attributes closest to full-fat Kashar cheese.</abstract><cop>Cambridge, UK</cop><pub>Cambridge University Press</pub><pmid>17961288</pmid><doi>10.1017/S0022029907002786</doi><tpages>7</tpages></addata></record> |
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| ispartof | Journal of dairy research, 2008-02, Vol.75 (1), p.1-7 |
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| source | MEDLINE; Cambridge University Press Journals Complete |
| subjects | Animal productions Avicel Plus CM 2159 Biological and medical sciences Cheese Cheese - analysis cheese starters cheesemaking Chemical composition Chemicals Dairy products Data collection fat replacer fat replacers Fat Substitutes - chemistry Food Analysis Food Handling Food industries Food science Food Technology Fundamental and applied biological sciences. Psychology hardness Kashar cheese lipid content lipolysis low fat cheeses low-fat cheese low-fat Kashar cheese meltability melting Milk and cheese industries. Ice creams Milk Proteins - metabolism Peptide Hydrolases protein content proteolysis sensory properties Simplesse Terrestrial animal productions texture Transition Temperature Vertebrates water content |
| title | Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese |
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