Studies on the Application of Fat Replacer-maltitol in Low-fat Processed and Simulated Cheese

被引：0
|
作者：
Li H. [1 ]
Yu H. [1 ]
Li H. [1 ]
Yu J. [1 ]
机构：
[1] School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin
来源：
Journal of Chinese Institute of Food Science and Technology | 2020年 / 20卷 / 08期
关键词：
Low-fat processing Mozzarella cheese; Low-fat simulated cheese; Maltitol; Texture characteristics;
D O I：
10.16429/j.1009-7848.2020.08.017
中图分类号：
学科分类号：
摘要：
Objective: The objectives of this study were to determine the effects of maltitol on physicochemical properties, functional properties and microstructure of Mozzarella cheese and to evaluate the functionality of maltitol used as fat replacers in low-fat processed mozzarella cheese and low-fat simulated cheese. Methods: The chemical composition, texture profile analysis, functional properties, hydrophobic interaction and microstructure of different maltitol addition (0%, 1%, 2%, 3%) cheese were detected, and the effect of maltitol with different contents on low-fat processedmozzarella cheese and low-fat simulated cheese were studied. Conclusions: Maltitol was an effective fat replacer in low-fat processed mozzarella cheese and low-fat simulated cheese. It could decrease the hardness of low-fat cheese, enhance the functional properties of low-fat cheese significantly. Maltitol had a great potential for application in low-fat cheese. © 2020, Editorial Office of Journal of CIFST. All right reserved.
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页码：147 / 153
页数：6
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