Effects of a commercial oat-beta-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product

Low-fat white-brined cheese was manufactured by a traditional procedure from bovine milk (70% fat reduction) containing two levels of an oat beta-glucan concentrate (CEBA Foods AB) at 0.7% and 1.4% (w/w). For comparison two controls - a full-fat and a low-fat product without addition of the beta-glucan concentrate - were also examined. The results indicated that as the fat content of cheese milk decreased, the fat, moisture in non-fat solids (MNFS) and yield values significantly decreased, and the moisture and total nitrogen values increased. The products fortified with the beta-glucan concentrate exhibited higher yield values and significantly lower pH (at 60 and 90 days of storage) than the control samples. In accordance with the latter values, the HPLC analysis showed that incorporation of the beta-glucan concentrate into the low-fat cheese milk led to a significant increase in the production of lactic, acetic and butyric acid throughout cheese ripening. Also, the extent of proteolysis in the treatments supplemented with the hydrocolloid significantly increased, especially at 60 and 90 days and was higher than the respective values of the control products. With regard to the rheological properties of the cheeses, incorporation of the beta-glucan concentrate brought about amelioration in all the textural parameters of the low-fat product, as determined by large deformation mechanical testing and sensorial analysis; significant correlations (p < 0.01) between instrumental and sensory data for hardness were identified. However, the addition of the beta-glucan preparation adversely affected cheese appearance and flavour in comparison with the control samples. (C) 2003 Elsevier Ltd. All rights reserved.