Impact of inulin on the quality parameters of low fat cheddar cheese | [International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts) • 2022]

Author(s):

1. Shamas Murtaza: Department of Food Science and Technology,MNSUAM, Multan, Pakistan

2. Aysha Sameen: National Institute of Food Science and Technology,UAF, Faisalabad,Pakistan

3. Muhammad Sahhbaz: Department of Food Science and Technology,MNSUAM, Multan,

4. Mian Anjum Murtaza: Institute of Food Science & Nutrition, University of Sargodha,Sargodha,

5. Umar Farooq: Department of Food Science and Technology,MNSUAM, Multan, Pakistan

6. Naveed Akram: Department of Food Science and Technology,MNSUAM, Multan, Pakistan

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 a class of carbohydrates known as fructans with degree of polymerization range from 2-70. It has functional and health-promoting properties as they reduce caloric value, add dietary fiber and endorse prebiotic effects. Inulin is frequently used in industrially processed dairy as a bulking agent for fat replacement, textural modifications and organoleptic improvements. Hence, inulin can fruitfully be used in manufacturing different kind of cheeses to have reduced or low fat, texturized or symbiotic product. Present study was designed to evaluate the effect of different levels of inulin in low fat Cheddar cheese to improve its quality. Different levels of inulin 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 inulin and increasing hardness. Maximum melt-ability and flow-ability was noted in I1 as 54.00 mm and 18.70% respectively. 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 as fat replacement improved the sensory characteristics of low-fat cheese samples when added up to the level of 0.5% inulin. Increase in inulin levels in cheese samples decreases the scores awarded for various parameters.

Page(s): 126-126

DOI: DOI not available

Published: Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022

Keywords:

FlowAbility , Gumminess , Meltability , Hardness , Cohesiveness

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