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ORIGINAL RESEARCH article

Front. Sustain. Food Syst.
Sec. Nutrition and Sustainable Diets
Volume 8 - 2024 | doi: 10.3389/fsufs.2024.1440310
This article is part of the Research Topic Advancing Sustainable Diets for Health and Environment View all 5 articles

Physicochemical, Techno-Functional, and Proteolytic Effects of Various Hydrocolloids as Fat Replacers in Low-Fat Cheddar Cheese

Provisionally accepted
Mian Shamas Murtaza Mian Shamas Murtaza 1Aysha Sameen Aysha Sameen 2Abdur Rehman Abdur Rehman 1Nuzhat Huma Nuzhat Huma 3Fatma Hussain Fatma Hussain 3Shahzad Hussain Shahzad Hussain 4Ilaria Cacciotti Ilaria Cacciotti 5Sameh A. Korma Sameh A. Korma 6Salam A. Ibrahim Salam A. Ibrahim 7*Yongkun Ma Yongkun Ma 1*
  • 1 Jiangsu University, Zhenjiang, Jiangsu Province, China
  • 2 Government College University, Faisalabad, Faisalabad, Punjab, Pakistan
  • 3 University of Agriculture, Faisalabad, Faisalabad, Punjab, Pakistan
  • 4 King Saud University, Riyadh, Riyadh, Saudi Arabia
  • 5 Roma Tre University, Rome, Italy
  • 6 Faculty of Agriculture, Zagazig University, Zagazig, Egypt
  • 7 North Carolina Institute for Climate Studies, North Carolina State University, Asheville, North Carolina, United States

The final, formatted version of the article will be published soon.

    This study aimed to investigate the physiochemical properties, techno-functional at-tributes, and proteolytic impacts of incorporating different hydrocolloids as fat substitutes in low-fat cheddar cheese. The effects of hydrocolloids (gums) and dietary fiber, both individ-ually and in combination, were studied for the production of low-fat cheddar cheese with the same textural and functional attributes as full-fat cheese. Physicochemical, techno-functional attributes, organic acid, and proteolysis analyses were performed at 0 and 90-day storage intervals. The results of different combinations were compared with positive (4% fat) and negative (2% fat) controls, and it was observed that using fat replacers improved the textural and functional properties of low-fat cheddar cheese. A significant difference was observed in the meltability and flowability of low-fat cheese samples with different analytes. The prote-olysis pattern in low-fat cheese also differed from that of its full-fat counterpart. Three treatments were considered the best: T2 (guar gum at 0.45%), T6 (guar gum, inulin, and re-sistant starch at 33%), and T7 (all analytes at equal concentrations). The findings revealed that hydrocolloids notably improved the texture, meltability, and sensory characteristics of low-fat cheddar cheese. Additionally, SEM images revealed that the microstructure variations can be attributed to changes in the hydrocolloids water retention and fat content. The Pearson correlation coefficient revealed relationships between different functional properties, con-tributing to understanding how hydrocolloids as fat replacers impact the overall quality of low-fat cheddar cheese. This study offers useful information for the dairy sector to manu-facture low-fat cheeses that have enhanced customer acceptance and provide nutritional ad-vantages.

    Keywords: Low fat cheese, Xanthan gum, guar gum, Inulin, Resistant Starch

    Received: 29 May 2024; Accepted: 23 Jul 2024.

    Copyright: © 2024 Shamas Murtaza, Sameen, Rehman, Huma, Hussain, Hussain, Cacciotti, Korma, Ibrahim and Ma. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence:
    Salam A. Ibrahim, North Carolina Institute for Climate Studies, North Carolina State University, Asheville, NC 28801, North Carolina, United States
    Yongkun Ma, Jiangsu University, Zhenjiang, 212013, Jiangsu Province, China

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