Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese
| Autor: | Yizheng Du, Jie Luo, Fazheng Ren, Calderón-Urrea Alejandro, Yulin Hu, Chong Chen, Bin Liu, Yaoyao Jiao, Yuan Li, Pengcheng Wen, Pengjie Wang, Yanli Zhu |
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| Rok vydání: | 2021 |
| Předmět: |
Whey protein
Fat content Health benefits Anthocyanins 03 medical and health sciences chemistry.chemical_compound Cheese Genetics Animals Food science 030304 developmental biology 0303 health sciences Microgels Average diameter Fat substitute 0402 animal and dairy science 04 agricultural and veterinary sciences 040201 dairy & animal science Reduced fat cheddar cheese Whey Proteins chemistry Chewiness Anthocyanin Food Additives Animal Science and Zoology Food Science |
| Zdroj: | Journal of Dairy Science. 104:228-242 |
| ISSN: | 0022-0302 |
| DOI: | 10.3168/jds.2020-18450 |
| Popis: | 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 μm, 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. |
| Databáze: | OpenAIRE |
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