Simulated oral processing, in vitro digestibility and sensory perception of low fat Cheddar cheese containing sodium alginate

Publication date: Available online 7 October 2019Source: Journal of Food EngineeringAuthor(s): Bal Kumari Sharma Khanal, Bhesh Bhandari, Sangeeta Prakash, Nidhi BansalAbstractInvestigation on the effect of fat and fat replacer sodium alginate (alginate) on low fat Cheddar cheese was conducted by systematic studies in three cheese types, namely control full fat cheese (CFFC ∼ 32% fat), control low fat cheese (CLF C ∼ 5% fat) and low-fat cheese with alginate (LFCA ∼ 3% fat). Lubrication properties, coefficient of friction, in vitro digestibility, and textural sensory analysis were studied. Coefficient of friction (CoFmin) of CFFC and LFCA were not different (P> 0.05) from each other and were lower (P < 0.05) than CLFC. Rate of protein release and cheese matrix disintegration were directly influenced by cheese composition (moisture and fat content and presence of alginate) and textural properties of cheese. Hence, this study suggested that the presence of fat and sodium alginate in cheese exhibited more lubrication and enhanced digestion compared to CLFC, whereas sensory properties of all cheeses were similar to each other.

Source: Journal of Food Engineering - October 8, 2019 Category: Food Science Source Type: research