The Study of the effect of using inulin as fat replacer in the physico-chemical and sensory properties of low energy cheddar cheese

M. Abdulahdei, I.; H. Omar, R.; S. Doosh, K.

	The Study of the effect of using inulin as fat replacer in the physico-chemical and sensory properties of low energy cheddar cheese
Al-Anbar Journal of Veterinary Sciences
Article 1, Volume 10, Issue 1, 2017, Pages 167-176 PDF (539.96 K)
Authors
I. M. Abdulahdei; R. H. Omar; K. S. Doosh
Abstract
Due to the tendency of the consumer to use low-energy dairy products, the present study was designed to manufacture cheddar cheese from milk sort by using Inulin as an alternative to fat. Three concentrations of 1, 3 and 5 g/ kg were added, These were A1, A2 and A3, respectively, Positive C +, which makes cheese from whole-fat milk and C-negative control treatment, from which milk is made from milk sort. Physico-chemical tests were conducted for moisture, protein, fat, sugars, total solids, total nitrogen, non-protein nitrogen and pH, As well as the sensory evaluation of the product immediately after manufactureing and during the storage period at a temperature of (7 ± 1) m for 3 months. the results proved that the coefficients of lipid-free cheese were characterized by high moisture content compared to the treatment of positive control (during the storage period there was a slight decrease in the moisture values for all the treatments) As for fat, it was observed a significant decrease in all milk-processed treatments compared with the positive control, while the percentage of fat increased in all the treatments during the storage period. Also The results showed an increase in sugar ratio in all the treatments added to the Inulin compared to the positive and negative control. The ratios of protein and non-protein nitrogen and pH values were close to all treatments. The results showed that the increase in the percentage of added inulin, especially 5%, improved the sensory characteristics of the lipid-free cheese, and a small amount of energy compared to C + treatment
Keywords
Non fat Cheddar; Inulin; Fat replacer

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