Abstract
Processed cheese is characterized as a homogeneous mixture, formed mainly by protein and fat, which directly influence its texture. When using fat substitute ingredients, such as hydrocolloids, it is important to evaluate their effect on the physical properties of the final product. The inulin was used as a fat substitute, and canistel, an exotic fruit, as a natural dye and source of bioactive compounds, with the aim of developing processed cheese reduced in fat by 50% (R50) and 100% (R100) and evaluate the effect of this reduction on rheological and texture properties compared to a Standard (S) formulation. Carotenoid content, color, texture and dynamic rheological properties (frequency and temperature scanning) were evaluated. Fat-reduced processed cheeses showed a yellowish color, an increase of more than 10x in the carotenoid content and hardness value reduction in relation to the S. All formulations demonstrated the viscoelastic behavior and the elastic properties were predominant throughout the temperature sweep, mainly for the R50, showing greater stability. The use of inulin and canistel in a product with reduced fat has potential for the food industry, since the first maintains the physical characteristics of the product while the second, increases the content of bioactive compounds and gives natural coloring.
Highlights
Processed cheese is a stable oil-in-water emulsions made from cheese, fat, water, melting salt and other ingredients
The inulin was used as a fat substitute, and canistel, an exotic fruit, as a natural dye and source of bioactive compounds, with the aim of developing processed cheese reduced in fat by 50% (R50) and 100% (R100) and evaluate the effect of this reduction on rheological and texture properties compared to a Standard (S) formulation
The use of inulin and canistel in a product with reduced fat has potential for the food industry, since the first maintains the physical characteristics of the product while the second, increases the content of bioactive compounds and gives natural coloring
Summary
Processed cheese is a stable oil-in-water emulsions made from cheese, fat, water, melting salt and other ingredients (dairy and nondairy). It is prepared by heating the mass and ingredients to obtain a homogeneous mixture, characterized as a protein-fat concentrate. The association of diseases occurrence with poor diet has increased the concern of consumers in relation to composition of food (as the high content fat, sugar and sodium), especially processed foods, foods with fat reduction and/or addition of substitutes capable of performing functions similar to fat have been developed (Cruz et al, 2020; ElAssar, Abou-Dawood, Sakr, & Younis, 2019; Ibáñez, Waldron, & McSweeney, 2016; Khanal et al, 2018; Nguyen, Kravchuk, Bhandari, & Prakash, 2017; Solowiej et al, 2015). The canistel (Pouteria campechiana (Kunth) Baehni) is an exotic fruit native from Mexico and belonging to the family Sapotaceae (Pushpakumara, Gunasena, & Singh, 2007), is rich in carotenoids from the group of xanthophylls, presents violaxanthin, neoxanthin, zeaxanthin, β-cryptoxanthin and other carotenoids that give the fruit an intense yellow color and antioxidant properties (de Lanerolle, Priyadarshani, Sumithraarachchi, & Jansz, 2008; Murillo, Meléndez-Martínez, & Portugal, 2010)
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