Few data were available in literature concerning milk fat substitution by olive oil emulsion. Previous studies were focused on milk fat substitution by canola oil (Lobato-Calleros et al. 2003).įat replacers were used to maintain the sensory characteristics of low-fat cheese, as well as those based on whey proteins (Drake et al. However, incorporation of emulsified vegetable oils alters the content, the type and the distribution of the fat droplets into the protein’s network, causing changes in cheese microstructure and textural behavior (Lobato-Calleros et al. Replacement of milk fat by emulsified vegetable oils in milk is an option for obtaining cheese with healthier saturated/unsaturated fat balance (Yu and Hammond 2000). These materials work mainly by mechanically entrapping water, giving a sense of creaminess and lubricity (i.e., rheological matching) but, they may not efficiently replace the non polar functional properties of fat, like flavor carrying capacity (Romeih et al. Water-dispersible fat replacers have usually been recommended for use in cheese products, consisting principally of carbohydrate-based materials– or microparticulated protein. Therefore, different technological strategies and many ingredients have been developed for the characteristic purpose of fat substitution in food products (Lucca and Tepper 1994). To mimic the different functions of fat in a significantly reduced–fat product, one should consider solids adjustment, particle size impact on mouthfeel, consistency matching, contribution to color and appropriate balance of perceived flavor characteristics of the system. 1989 Olson and Johnson 1990), low–fat cheeses are generally identified as soft, firm, rubbery and defective in color (Sipahioglu et al. In the cheese, the reduction or the removal of milk fat affects negatively both their texture and flavor (Banks et al. Low–fat dairy products such as milk, yoghurt, and some cheeses are available for many years (Rodriguez 1998). Because of the important role of fat in flavor, appearance and texture of food, it quickly became apparent that the development of low-fat products with correspondence to the quality of their full–fat counterparts is a rather difficult task when replacing fat with alternative ingredients. In fact, due to the better understanding of the relationship between health and diet, a significant modification is observed in consumer’s attitude regarding low fat variants with sensory and physical characteristics that look almost like those of the standard full-fat products. obesity, cancer cardiovascular disease), it is not surprising that consumers adhere more easily to the nutritional guidelines concerning fat consumption. With the aim of the general consensus that the type and the amount of fat consumed is important for the aetiology of several chronic diseases (eg. ![]() During the last decennia, the consumption of reduced – fat food products became more than just a trend.
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