Formulation and evaluation of functional attributes of low-fat mozzarella cheese using aloe vera mucilage as a potential fat replacer

IF 1.8 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY European Journal of Lipid Science and Technology Pub Date : 2024-07-28 DOI:10.1002/ejlt.202400056
Aqsa Akhtar, Ramish Ansar, Tetsuya Araki, Nauman Khalid
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Abstract

Mozzarella is a soft white fermented cheese comprising up to 40% saturated fats and is well known for its stretchability. Consumers’ demand for low-fat mozzarella cheese (LFMC) has increased with increasing health consciousness. However, the rubbery texture of LFMC tends to lower its acceptability. The study investigates the effect of aloe vera mucilage (AVM) as a fat replacer on the physicochemical, proximate composition, functional, and sensory attributes of LFMC using buffalo milk as substrate. For this purpose, mucilage from AV leaves was extracted and added in concentrations (1%, 2.5%, and 5% v/v) during the formulation of LFMC treatments using the direct acidification technique. A significant reduction in fat contents of LFMC treatments prepared using AVM (p = 0.02) was observed, and among all LFMC treatments, AT2 with 2.5% AVM exhibited significantly improved (p = 0.00) stretchability and meltability. The higher free oil content of 3.8% was observed in LFMC in To (positive control), whereas the lowest (1.28%) was reported in T* (negative control). For hardness, the lowest puncture force of 2.12 and 2.17 N was experienced by the LFMC treatments prepared using 2.5% AVM v/v. The study concluded that adding AVM with a concentration of 2.5% v/v was considered best for its organoleptic properties, improving the textural and functional attributes of LFMC.

Practical Application: The demand of consumers for low-fat mozzarella cheese (LFMC) has increased with increasing health consciousness. The rubbery texture of LFMC tends to lower its acceptability. This research will help to formulate LFMC at the industrial level, creating more diversity and availability of health-modulating functional foods in markets.

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使用芦荟粘液作为潜在的脂肪替代物,配制低脂马苏里拉奶酪并评估其功能属性
马苏里拉奶酪是一种柔软的白色发酵奶酪,含有高达 40% 的饱和脂肪,以其伸展性而闻名。随着健康意识的增强,消费者对低脂莫扎里拉奶酪(LFMC)的需求也在增加。然而,LFMC 的橡胶质地往往会降低其可接受性。本研究调查了芦荟粘液(AVM)作为脂肪替代物对以水牛奶为基质的 LFMC 的物理化学、近似物成分、功能和感官属性的影响。为此,在采用直接酸化技术配制 LFMC 的过程中,从芦荟叶中提取并添加了浓度为 1%、2.5% 和 5% v/v 的粘液。在所有 LFMC 处理中,添加 2.5% AVM 的 AT2 拉伸性和熔融性明显改善(p = 0.00)。在 To(阳性对照组)的 LFMC 中观察到较高的游离油含量(3.8%),而在 T*(阴性对照组)中报告的游离油含量最低(1.28%)。在硬度方面,使用 2.5% AVM v/v 配制的 LFMC 的穿刺力最低,分别为 2.12 和 2.17 N。研究得出结论,添加浓度为 2.5% v/v 的 AVM 被认为具有最佳的感官特性,可改善 LFMC 的质地和功能属性:随着健康意识的提高,消费者对低脂马苏里拉奶酪(LFMC)的需求也在增加。LFMC 的橡胶质地往往会降低其可接受性。这项研究将有助于在工业层面配制低脂马苏里拉奶酪,在市场上创造更多的健康调节功能食品。
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来源期刊
CiteScore
5.50
自引率
0.00%
发文量
101
审稿时长
6-16 weeks
期刊介绍: The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects. Following is a selection of subject areas which are of special interest to EJLST: Animal and plant products for healthier foods including strategic feeding and transgenic crops Authentication and analysis of foods for ensuring food quality and safety Bioavailability of PUFA and other nutrients Dietary lipids and minor compounds, their specific roles in food products and in nutrition Food technology and processing for safer and healthier products Functional foods and nutraceuticals Lipidomics Lipid structuring and formulations Oleochemistry, lipid-derived polymers and biomaterials Processes using lipid-modifying enzymes The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).
期刊最新文献
Cover Picture: Eur. J. Lipid Sci. Technol. 11/2024 Editorial Board: Eur. J. Lipid Sci. Technol. 11/2024 Contents: Eur. J. Lipid Sci. Technol. 11/2024 One step beyond for CNSL-based plasticizers for PVC: Use of cardol Cover Picture: Eur. J. Lipid Sci. Technol. 10/2024
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