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首页> 外文期刊>Journal of dairy research >Influence of fat replacers on chemical composition,proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese
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Influence of fat replacers on chemical composition,proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese

机译：脂肪替代品对低脂Kashar奶酪的化学成分，蛋白水解，质地，融化性和感官特性的影响

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摘要

Changes in chemical composition, proteolysis, lipolysis, texture, melting and sensory properties of low-fat Kashar cheese made with three different fat replacers (Simplesse~(R) D-100, Avicel Plus~(R) CM 2159 or P-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 p-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~(R) CM 2159 was highly acceptable and had sensory attributes closest to full-fat Kashar cheese.
机译：用三种不同的脂肪替代品（Simplesse〜D-100，Avicel Plus〜CM 2159或P-葡聚糖）制成的低脂Kashar奶酪的化学组成，蛋白水解，脂解，质地，熔融和感官特性的变化在整个成熟过程中进行了调查。将用脂肪替代品制成的低脂奶酪与作为对照的全脂和低脂奶酪进行了比较。脂肪的减少导致水分和蛋白质含量的增加，以及低脂奶酪中非水分含量的非脂肪物质和产量值的降低。在低脂Kashar奶酪的生产中使用脂肪替代剂可提高其结合水的能力，并改善奶酪的整体质量。在低脂奶酪制作中使用脂肪替代品可增强奶酪的蛋白水解作用。所有样品在成熟过程中均进行了脂解，使用脂肪替代剂的低脂干酪的总游离脂肪酸水平高于全脂或低脂对照干酪。添加脂肪替代品后，质地属性和可熔性显着提高。感官评分显示，全脂奶酪在所有成熟阶段均获得最佳评价，而Kashar奶酪的低脂变体质量较差。然而，除对-葡聚糖外的脂肪替代品改善了低脂奶酪的外观，质地和风味属性。比较脂肪替代品时，采用Avicel Plus〜CM 2159的低脂奶酪是高度可接受的，并且其感官特性最接近全脂Kashar奶酪。

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