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Author Tiraporn Junyusen
Alternative Author Sarun Suthada
Natthaporn Chatchavanthatri
Nongluck Ngampang
Autchara Sangmuang
Suranaree Journal of Science and Technology
TitleThe Effects of inulin on the textural,thermal,and microstructural properties of reduced-fat cheese
Alternative TitleThe Effects of inulin on the textural,thermal,and microstructural properties of reduced-fat cheese
ImprintVol.24 No.1, January - March 2017
Call# FOOD 8433

CALL # Volume Number Month Year Barcode Status

AbstractThis experimental study investigates the effects of inulin on the physicochemical properties of reduced-fat cheese and its potential as a partial fat replacer. In the study, the compositional, textural, thermal, and microstructural properties of inulin-containing reduced-fat cheese were compared with those of full-fat cheese (control) and inulin-free reduced-fat cheese. The findings revealed that the addition of inulin induced fat and protein recovery in the inulin-containing reduced-fat cheese. Furthermore,the use of inulin significantly reduced the hardness of the reduced-fat cheese, particularly after 7 days of refrigerated storage, but minimally altered the cheese?s springiness and cohesiveness. The microstructure of the inulin-containing reduced-fat cheese was noticeably less dense and resembled that of the full-fat cheese. Moreover,the fat melting enthalpy and the fat melting profile of the inulin-containing reduced-fat cheese closely resembled those of the full-fat cheese. Overall,the addition of inulin contributed to the improved compositional,textural,thermal,and microstructural characteristics of the reduced-fat cheese, rendering it comparable to those of the full-fat cheese.Thus,inulin is an effective partial fat replacer in a reduced-fat cheese product.
DescriptPage 23-30
SubjectReduced-fat cheese
inulin
texture
fat melting profile
microstructure
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