Production of reduced-fat Labneh cheese with inulin and β-glucan fibre-based fat replacer

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dc.contributor.buuauthorAydınol, Pınar
dc.contributor.buuauthorÖzcan, Tülay
dc.contributor.departmentUludağ Üniversitesi/Mustafakemalpaşa Meslek Yüksekokulu/Gıda Teknolojisi Bölümü.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.contributor.orcid0000-0002-0223-3807tr_TR
dc.contributor.researcheridAAG-8194-2021tr_TR
dc.contributor.scopusid48361146600tr_TR
dc.contributor.scopusid25926089700tr_TR
dc.date.accessioned2023-01-11T05:35:51Z
dc.date.available2023-01-11T05:35:51Z
dc.date.issued2017-09-20
dc.description.abstractThe 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.en_US
dc.identifier.citationAydınol, 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.en_US
dc.identifier.endpage371tr_TR
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue2tr_TR
dc.identifier.scopus2-s2.0-85030153779tr_TR
dc.identifier.startpage362tr_TR
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12456
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12456
dc.identifier.urihttp://hdl.handle.net/11452/30368
dc.identifier.volume71tr_TR
dc.identifier.wos000430175900010tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherBlackwell Publishingen_US
dc.relation.bap2014-13tr_TR
dc.relation.journalInternational Journal of Dairy Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFood science & technologyen_US
dc.subjectLabneh cheeseen_US
dc.subjectFat replaceren_US
dc.subjectDietary fibreInulinen_US
dc.subjectBeta glucanen_US
dc.subjectOaten_US
dc.subjectCommercial full-faten_US
dc.subjectWhite-bried cheeseen_US
dc.subjectBarley beta-glucanen_US
dc.subjectSensory propertiesen_US
dc.subjectMozzarella cheeseen_US
dc.subjectRheological propertiesen_US
dc.subjectChemical-compositionen_US
dc.subjectConsumer acceptanceen_US
dc.subjectTextural propertiesen_US
dc.subjectPre-acidificationen_US
dc.subject.scopusCheese; Low Fat Cheeses; Fat Globulesen_US
dc.subject.wosFood science & technologyen_US
dc.titleProduction of reduced-fat Labneh cheese with inulin and β-glucan fibre-based fat replaceren_US
dc.typeArticle
dc.wos.quartileQ3en_US

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