Use of a β-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheese: manufacture, composition, yield and microstructure

Authors

  • G. Konuklar,

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  • G. E. Inglett,

    1. Cereal Products & Food Science Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, United States Department of Agriculture, 1815 N. University Street, Peoria, IL 61604, USA
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  • C. J. Carriere,

    1. Cereal Products & Food Science Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, United States Department of Agriculture, 1815 N. University Street, Peoria, IL 61604, USA
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  • F. C. Felker

    1. Cereal Products & Food Science Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, United States Department of Agriculture, 1815 N. University Street, Peoria, IL 61604, USA
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Summary

Low-fat Cheddar cheese was manufactured using a β-glucan, hydrocolloidal fat replacer denoted as Nutrim. The composition, production efficiency, microstructure, and utility of replacing fat with Nutrim were examined. Cheese samples (designated as Nutrim-I, and Nutrim-II) containing Nutrim were produced with mean fat levels of 6.84 and 3.47%, respectively. A low-fat cheese was also produced as a control with a mean fat level of 11.2%. Nutrim-II cheese had significantly higher moisture, salt, and ash contents as compared with the low-fat control cheese. The low-fat control cheese had a higher yield normalized for 54% moisture and 1.5% salt content as compared with the Nutrim-II cheese. Scanning electron microscopy revealed smaller and more uniform fat droplet voids in the Nutrim cheese than the low-fat control, and a more dense, noncontinuous background protein matrix with globular clusters suggesting a physical buffering afforded by the presence of the β-glucan hydrocolloid or its associated water.

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