Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties Improvements.

Efthymia Kondyli,Maria Metafa,Eleni C Pappa,Dimitris Arapoglou,Cleanthes Israilides,Christos Eliopoulos,Alexandra Kremmyda

doi:10.3390/polym12112647

Abstract

β-Glucan, isolated from the mushroom Pleurotus ostreatus, at a concentration of 0.4%, was used in the manufacture of reduced-fat white-brined cheese from sheep milk. Control reduced-fat cheese was also produced from the same milk without the addition of β-glucan. The resultant cheeses were examined for their physicochemical characteristics, color and textural properties, and level of proteolysis and lipolysis. Furthermore, cheeses were evaluated organoleptically. In general, there were no statistical differences in the physicochemical characteristics and proteolysis levels found between both cheeses. The addition of β-glucan improved textural properties, and the cheeses received favorable grades for all the organoleptic characteristics. There were no flavor defects (such as a bitter taste) described by the panellists in this study. Generally, the addition of β-glucan did not significantly affect total free fatty acid content; however, at 180 days of ripening and storage, cheeses with the addition of β-glucan had a higher (p < 0.05) content than cheeses without β-glucan. The major fatty acids were acetic acid and capric acid.

Highlights

Dietary fat, and specific saturated fatty acids, can be associated with an increased risk of many diseases, such as obesity, atherosclerosis, coronary heart disease, etc.; the current trend in nutrition and health awareness leads consumers to low-fat food products, including low-fat cheeses
The objective of the present study was to investigate the addition of β-glucan isolated from the mushroom Pleurotus ostreatus in the manufacture of a low-fat white-brined cheese from sheep milk
Since some forms of dietary fat are linked to an increased risk of several diseases, the consumption of low-fat dairy products can have positive health effects

Summary

Introduction

Specific saturated fatty acids, can be associated with an increased risk of many diseases, such as obesity, atherosclerosis, coronary heart disease, etc.; the current trend in nutrition and health awareness leads consumers to low-fat food products, including low-fat cheeses. Consumers expect that low-fat cheeses will be almost identical to full-fat ones in their physicochemical and sensory attributes. The main undesirable characteristics of low-fat cheeses are that they can be too firm, and have a harder and more rubbery texture and inferior taste compared to their full-fat counterparts [1,2,3]. To overcome the defects of low-fat cheeses, various suggestions have been made, such as the addition of specific adjunct cultures [1,3]. Another suggestion to compensate the drawbacks in texture and sensory-related attributes is to use fat replacers [1], such as β-glucan

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