Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.contributor.authorSahan, Nuray
dc.contributor.authorYasar, Kurban
dc.contributor.authorHayaloglu, Ali A.
dc.contributor.authorKaraca, Oya B.
dc.contributor.authorKaya, Ahmet
dc.date.accessioned2025-01-27T21:05:39Z
dc.date.available2025-01-27T21:05:39Z
dc.date.issued2008
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractChanges in chemical composition, proteolysis, lipolysis, texture, melting and sensory properties of low-fat Kashar cheese made with three different fat replacers (Simplesse((R)) D-100, Avicel Plus((R)) CM 2159 or P-glucan) were investigated throughout ripening. The low-fat cheeses made with fat replacers were compared with full- and low-fat counterparts as controls. Reduction of fat caused increases in moisture and protein contents and decreases in moisture-in-non fat substance and yield values in low-fat cheeses. The use of fat replacers in the manufacture of low-fat Kashar cheese increased water binding capacity and improved overall quality of the cheeses. Use of fat replacer in low-fat cheese making has enhanced cheese proteolysis. All samples underwent lipolysis during ripening and low-fat cheeses with fat replacers had higher level of total free fatty acid than full- or low-fat control cheeses. Texture attributes and meltability significantly increased with addition of fat replacers. Sensory scores showed that the full-fat cheese was awarded best in all stages of ripening and low-fat variant of Kashar cheeses have inferior quality. However, fat replacers except P-glucan improved the appearance, texture and flavour attributes of low-fat cheeses. When the fat replacers are compared, the low-fat cheese with Avicel Plus((R)) CM 2159 was highly acceptable and had sensory attributes closest to full-fat Kashar cheese.
dc.identifier.doi10.1017/S0022029907002786
dc.identifier.endpage7
dc.identifier.issn0022-0299
dc.identifier.issn1469-7629
dc.identifier.issue1
dc.identifier.pmid17961288
dc.identifier.scopus2-s2.0-43049135190
dc.identifier.scopusqualityQ1
dc.identifier.startpage1
dc.identifier.urihttps://doi.org/10.1017/S0022029907002786
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27748
dc.identifier.volume75
dc.identifier.wosWOS:000254326800001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherCambridge Univ Press
dc.relation.ispartofJournal of Dairy Research
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectKashar cheese
dc.subjectlow-fat cheese
dc.subjectfat replacer
dc.subjectproteolysis
dc.titleInfluence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese
dc.typeArticle

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