Production of reduced-fat Labneh cheese with inulin and β-glucan fibre-based fat replacer
Date
2017-09-20
Authors
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Journal ISSN
Volume Title
Publisher
Blackwell Publishing
Abstract
The beneficial role of dietary fibre in human nutrition and effects of properties on fermented dairy products have led to a growing demand for the incorporation of novel fibre-based fat replacers. The aim of the present work was to investigate the possibility of using inulin and oat-based -glucan in Labneh cheese and to analyse the physico-chemical, textural and sensory properties of the resulting product. The results showed that the textural and sensory properties of the cheese with addition of inulin increased at a 12% fat ratio. Overall, full-fat and reduced-fat Labneh cheeses were firmer and had better flavour than all the low-fat cheeses. However, inulin and oat -glucan, as fermentable fibres, were also degraded as fermentable fibres to produce organic acids and had the potential for use as fat replacers in low-fat dairy systems.
Description
Keywords
Food science & technology, Labneh cheese, Fat replacer, Dietary fibreInulin, Beta glucan, Oat, Commercial full-fat, White-bried cheese, Barley beta-glucan, Sensory properties, Mozzarella cheese, Rheological properties, Chemical-composition, Consumer acceptance, Textural properties, Pre-acidification
Citation
Aydınol, P. ve Özcan, T. (2018). "Production of reduced-fat Labneh cheese with inulin and β-glucan fibre-based fat replacer". International Journal of Dairy Technology, 71(2), 362-371.