Impact of Dietary Fiber (Inulin and Resistant Starch) on the Quality Parameters of Low Fat Cheddar Cheese from Buffalo Milk
Impact of Dietary Fiber (Inulin and Resistant Starch) on the Quality Parameters of Low Fat Cheddar Cheese from Buffalo Milk
Mian Shamas Murtaza1,*, Aysha Sameen2, Saima Rafique3, Muhammad Shahbaz1,*, Nabeela Gulzar4, Mian Anjum Murtaza5, Umar Farooq1 and Iram Hafiz6
ABSTRACT
Low fat cheese is the demand of this era due to overconsumption and sedentary life style and increase in diseases like hypertension, obesity, cardiovascular diseases etc. Inulin is a food ingredient that belongs to a class of carbohydrates known as fructans with degree of polymerization range from 2-70. Resistant starch is obtained by chemical and enzymatic treatment of starch to increase its properties. These have functional and health-promoting properties as they reduce caloric value, add dietary fiber and endorse prebiotic effects. These are frequently used in industrially processed dairy as a bulking agent for fat replacement, textural modifications and organoleptic improvements. Hence, these can be fruitfully be used in manufacturing different kind of cheeses to have reduced or low fat, texturized or symbiotic product. Present study designed to evaluate the effect of different levels of inulin and resistant starch in low fat cheddar cheese to improve its quality. Different levels have significant effect on the physic-chemical (moisture, fat, protein, ash,) characters. Melt-ability and flow-ability showed inverse relationship with levels of inulin. Melt-ability and flow-ability decreased by increasing level and increasing hardness. Yield calculation showed non-significant effect within levels but significant effect as compared with control. The fat substituting property is based on its ability to stabilize the structure of aqueous phase which creates an improved creaminess. The addition of inulin and resistant starch as fat replacement improved the sensory characteristics of low fat cheese samples when added up to the level of 0.5% and 1.0%, respectively.
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