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首页> 外文期刊>Food Hydrocolloids >Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese
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Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese

机译：商业魔芋葡甘露聚糖和魔芋粉对低脂加工奶酪的组织，流变和微观结构特性的影响

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摘要

Hydrocolloids are used in food systems as emulsifiers, texturizing and stabilizers agents. Its use is also associated with health benefits such as reducing the risk of cardiovascular diseases. Beta-glucans and konjac glucomannan are commercially important examples. Konjac glucomannan is a polysaccharide extracted from konjac tuber (Amorphophallus konjac K. Koch) and is authorized as food additive in Europe and classified as Generally Recognized as Safe by the FDA. Due to its technological and nutritional applicability, it can be used in food as fat mimetic. Dairy food consumption has increased worldwide due to its functional and sensory properties. Processed cheese is a stable oil-in-water emulsion containing dairy protein, fat, emulsifying salts and other ingredients. There are few studies investigating the supplementation of low fat processed cheese with hydrocolloids. Low fat processed cheese was produced with 0.5% of commercial konjac glucomannan (CKG) or konjac flour (KF) with fat reductions of 25, 50, 75 and 100%. Physicochemical, color and texture profile analyzis were conducted. Rheological properties (G', G '', tan delta) and microstructure were determined on selected samples. Processed cheese with 50% fat reduction with added CKG (CKG50) showed the highest hardness value (327 g) and a strong elastic behavior. Fat reduction altered processed cheese color and melting properties. The standard sample (S) melted at 28 degrees C, while low fat cheeses with CKG or KF did not melt showing a more stable structure. (C) 2016 Elsevier Ltd. All rights reserved.
机译：水胶体在食品系统中用作乳化剂，膨松剂和稳定剂。它的使用还与健康益处相关，例如降低心血管疾病的风险。 β-葡聚糖和魔芋葡甘露聚糖是商业上重要的例子。魔芋葡甘露聚糖是从魔芋块茎（Amorphophallus konjac K. Koch）中提取的多糖，在欧洲被授权为食品添加剂，并被FDA公认安全。由于其技术和营养适用性，它可以作为脂肪模拟物用于食品中。由于其功能和感官特性，全世界的乳制品消费量已经增加。加工奶酪是一种稳定的水包油型乳化液，包含乳蛋白，脂肪，乳化盐和其他成分。很少有研究对低脂加工奶酪中添加水胶体的研究。用0.5％的商业魔芋葡甘露聚糖（CKG）或魔芋粉（KF）生产低脂加工奶酪，其脂肪减少量分别为25％，50％，75％和100％。进行了理化，颜色和纹理轮廓分析。在选定的样品上确​​定流变性质（G'，G''，tanδ）和微观结构。加了CKG（CKG50）的脂肪减少了50％的加工奶酪显示出最高的硬度值（327 g）和强弹性。减少脂肪改变了加工后的奶酪的颜色和融化性能。标准样品（S）在28摄氏度下熔化，而带有CKG或KF的低脂奶酪则没有熔化，显示出更稳定的结构。 （C）2016 Elsevier Ltd.保留所有权利。

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