Replacement of fat with functional fibre in imitation cheese

The physical properties of imitation cheeses containing 21.3% dry matter (DM) resistant starch with moisture levels of 52–60%, as well as cheeses (60% moisture) containing 21.3–43.2% DM resistant starch were examined. Flowability of the heated cheese was assessed by an empirical method; the textural properties by texture profile analysis and dynamic rheology. Sensory analysis of cheeses was conducted by panellists using ranking tests. Increasing the moisture decreased cheese hardness did not affect flow but led to an undesirable ‘sticky’ and ‘clingy’ mouthfeel. Hardness increased linearly with increasing starch. Flow decreased at starch contents ⩾34.8% DM. Replacement of fat in the higher moisture cheeses resulted in the production of a good, firm cheese as assessed by a sensory panel. It was possible to incorporate up to 43.2% DM resistant starch into cheeses, a level higher than many ‘high fibre’ products, while maintaining acceptable functional properties.