2023-01-112023-01-112017-09-20Aydınol, 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), 362-371.1364-727X1471-0307https://doi.org/10.1111/1471-0307.12456https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12456http://hdl.handle.net/11452/30368The 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.eninfo:eu-repo/semantics/closedAccessFood science & technologyLabneh cheeseFat replacerDietary fibreInulinBeta glucanOatCommercial full-fatWhite-bried cheeseBarley beta-glucanSensory propertiesMozzarella cheeseRheological propertiesChemical-compositionConsumer acceptanceTextural propertiesPre-acidificationArticle0004301759000102-s2.0-85030153779362371712Food science & technologyCheese; Low Fat Cheeses; Fat Globules