期刊
JOURNAL OF DAIRY SCIENCE
卷 104, 期 1, 页码 228-242出版社
ELSEVIER SCIENCE INC
DOI: 10.3168/jds.2020-18450
关键词
whey protein microgel; reduced-fat Cheddar cheese; anthocyanin carrier
资金
- FUXI talents program from Gansu Agricultural University (Lanzhou, China) [Gaufx-02Y01]
- National Natural Science Foundation of China (NSFC
- Beijing) [31772014, 31972202]
- Beijing Nova Program (Beijing, China) [Z181100006218071]
- Key R&D and transformation projects of science and technology of Qinghai Province (Qinghai, China) [2018-SF-C29]
Reduced-fat foods are popular for their health benefits, but the reduction in fat content can impact sensory experience. This study found that adding whey protein microgels and whey protein microgels with adsorbed anthocyanins improved the texture and sensory properties of reduced-fat Cheddar cheese. These additions increased moisture content and meltability, while decreasing hardness and chewiness. The sensory characteristics of the reduced-fat Cheddar cheese were enhanced significantly, showing the potential of these ingredients as fat substitutes and carriers for anthocyanins in improving the acceptance of reduced-fat foods.
Reduced-fat foods have become more popular due to their health benefits; however, reducing the fat content of food affects the sensory experience. Therefore, it is necessary to improve the sensory acceptance of reduced-fat foods to that of full-fat equivalents. The aim of this study was to evaluate the effect of adding whey protein microgels (WPM) with an average diameter of 4 mu m, or WPM with adsorbed anthocyanins [WPM (Ant)] on the textural and sensory properties of reduced-fat Cheddar cheese (RFC). Reduced-fat Cheddar cheese was prepared in 2 ways: (1) by adding WPM, designated as RFC+M, or (2) by adding WPM (Ant), designated as RFC+M (Ant). For comparison, RFC without fat substitutes and full-fat Cheddar cheese were also prepared. We discovered that the addition of WPM and WPM (Ant) increased the moisture content, fluidity, and meltability of RFC, and reduced its hardness, springiness, and chewiness. The textural and sensory characteristics of RFC were markedly inferior to those of full-fat Cheddar cheese, whereas addition of WPM and WPM (Ant) significantly improved the sensory characteristics of RFC. The WPM and WPM (Ant) showed a high potential as fat substitutes and anthocyanin carriers to effectively improve the acceptance of reduced-fat foods.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据