Abstract
Abstract Functionality of modified tapioca starch and lecithin as fat mimetics in Feta cheese was studied. Cheeses were made with no fat mimetics, 1% modified tapioca starch, 0.2% lecithin, and a combination of 0.5% tapioca starch and 0.1% lecithin. Low-fat Feta cheeses (9–16% fat) were prepared from bovine 1.6–2.2% fat milk. Cheeses were ripened for 45 d before chemical, sensory, SEM, and textural evaluation. Levels of fat and fat mimetics significantly affected moisture, protein, yield, and hardness. Reduced-fat cheeses with modified tapioca starch had the highest moisture (67.6%) and lowest protein (13.5%) content and their hardness was higher. SEM micrographs revealed that the size of protein aggregates increased as the fat content of the cheese decreased. The combination of modified tapioca starch and lecithin improved flavor, texture and overall acceptability of reduced-fat and low-fat Feta cheeses.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
