학술논문
Proteolysis and textural properties of low‐fat ultrafiltered Feta cheese as influenced by maltodextrin.
Document Type
Article
Source
Subject
*FETA cheese
*MALTODEXTRIN
*FAT substitutes
*PROTEOLYSIS
*AMINO acids
*SENSORY evaluation
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Language
ISSN
1364-727X
Abstract
Maltodextrin was used as a fat replacer in low‐fat ultrafiltered cheese. Fat was replaced with 25% maltodextrin milk solution (w/w) in cheese at 15 and 50% (w/w). The chemical, rheological and sensory properties as well as the microstructure of the cheese samples were evaluated after storage for 2 months at 8 °C. Maltodextrin affected the chemical (pH, dry matter, fat, water‐soluble nitrogen to total nitrogen, nonprotein nitrogen to total nitrogen, total free amino acid) and rheological (mean relaxation time) properties, as well as the microstructure. In general, based on textural properties, sensory evaluation and economic aspects, the 50%‐fat‐reduced sample was selected as the best treatment. [ABSTRACT FROM AUTHOR]