Effect of Inulin and Resistant Starch on Quality and Functionality of Low Fat Mozzarella Cheese Made from Buffalo Milk
Effect of Inulin and Resistant Starch on Quality and Functionality of Low Fat Mozzarella Cheese Made from Buffalo Milk
Sarfraz Ahmad1, Mian Anjum Murtaza1,* and Kashif Akram1,2
ABSTRACT
The demand of low fat cheese is increasing because of fat associated health risks. However, the low fat Mozzarella becomes hard and rubbery with reduced meltability and stretchability. The research was designed to explore the prospects of selected hydrocolloids to enhance the quality and functionality of low fat Mozzarella cheese from buffalo milk. Two hydrocolloids i.e. inulin (0.2, 0.4 and 0.6%) and resistant starch (0.5, 1.0 and 1.5) were added in Mozzarella cheese making from low fat milk (2% fat). The positive (4% milk fat) and negative (2% milk fat) control samples were also prepared for comparison. The Mozzarella cheese samples were analyzed for physico-chemical composition, functional properties, cheese yield and textural profile. The findings showed that there was a significant impact of added hydrocolloids (inulin and resistant starch) and their concentrations on the meltabilty, stretchability, hardness and yield of low fat mozzarella cheese. On the basis of functional parameters, cheese samples with inulin @ 0.4% and resistant starch @ 1.0% exhibited the best results. Hence, it was concluded that the addition of inulin @ 0.4% and/or resistant starch @ 1.0% as fat replacers revealed the exceptional prospects to produce low fat Mozzarella cheese without much compromising the quality and functionality.
Novelty Statement | In the current study, inulin and resistant starch were used in different proportions individually to assess their impact on the quality and functionality of low fat Mozzarella cheese from buffalo milk.
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June 2023
Vol.38, Iss. 1, Pages 01-135
