Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6404306 | LWT - Food Science and Technology | 2014 | 7 Pages |
â¢The effect of OS waxy maize starch on reduced fat Minas fresh cheese was studied.â¢Fat reduction decreased yield, increased hardness and promoted denser microstructure.â¢The addition of starch increased moisture and WHC, but it did not improve yield.â¢OS waxy starch is a promising ingredient for improving overall cheese quality.
The effect of fat reduction and the addition of octenyl succinylated (OS) waxy maize starch as a fat replacer on the physicochemical properties, texture, and microstructure of Minas fresh cheese was studied. The cheeses were produced according to three formulations: full-fat cheese (FC), reduced-fat cheese (RC), and reduced-fat cheese with 0.5Â kg/100Â L of added starch (SC). Analyses of the chemical composition, titratable acidity, water-holding capacity (WHC), yield, texture, microstructure, and electrophoretic profile of casein were conducted. Fat reduction increased the hardness and decreased the yield of the cheeses. Fat reduction also promoted a denser microstructure and less proteolysis. The concentration of starch that was added was insufficient to improve the yield and texture parameters of the reduced-fat cheese. However, the addition of starch increased the moisture content and the WHC of the reduced-fat cheese. In general, OS waxy maize starch improved the overall quality of the reduced-fat Minas fresh cheese.