Application of Ximenia americana seed mucilage as a fat substitute to enhance the characteristics of low-fat Cheddar cheese

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2024-11-23 DOI:10.1007/s11694-024-02995-9

Asfawosen Mamo Bazezew, Shimelis Admassu Emire, Mulugeta Teamir Sisay, Debebe Worku Dadi, Frehiwot Teka, Abiy Abebe

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Abstract

This study aimed to enhance the characteristics of low-fat Cheddar cheese using X. americana seed mucilage as a fat substitute and to evaluate the Cheddar cheese’s characteristics, antidiabetic and cholesterol lowering roles using an in vivo method. Low-fat Cheddar cheese with 0.72% fat content was produced with addition of 0.84% of X. americana seed mucilage. A full-fat and low-fat Cheddar cheeses were used as a control for comparison. Mucilage added low-fat Cheddar cheese had a higher total bacterial count (8.25 × 10⁶ CFU/ mL) than the full-fat Cheddar cheese (3.60 × 10⁶ CFU/ mL) at 60 days of repining period. It also had the highest water-soluble nitrogen (18.01%), total free fatty acids (2.65%), and titratable acidity (3.54%) at the 60 days of ripening period. Whereas, the full-fat Cheddar cheese had more palmitic acid (36.05 g/ 100 g) than the mucilage contained low-fat Cheddar cheese (17.28 g/ 100 g). This shows that full-fat Cheddar cheese could relatively increase low density lipoprotein cholesterol and contributes to cardiovascular diseases. The in vivo study revealed that the mucilage added low-fat Cheddar cheese had beneficial antidiabetic and cholesterol lowering roles. Compared to the control Cheddar cheeses, addition of mucilage enhanced the texture, color, and sensory qualities. Therefore, utilizing X. americana seed mucilage as a fat substitute in low fat Cheddar cheese can be a potential alternative in cheese industry.

Graphical Abstract

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美洲西米尼亚籽胶作为脂肪替代品提高低脂切达奶酪特性的应用

本研究旨在利用美洲葡萄籽浆液作为脂肪替代品，提高低脂切达奶酪的特性，并通过体内试验评价切达奶酪的特性、抗糖尿病和降胆固醇作用。在添加0.84%美洲美洲葡萄籽浆液的条件下，生产出脂肪含量为0.72%的低脂切达干酪。使用全脂和低脂切达奶酪作为对照进行比较。在发酵60 d时，添加粘液的低脂切达奶酪细菌总数（8.25 × 106 CFU/ mL）高于全脂切达奶酪（3.60 × 106 CFU/ mL）。在成熟60 d时，其水溶性氮（18.01%）、总游离脂肪酸（2.65%）和可滴定酸度（3.54%）最高。而全脂切达奶酪的棕榈酸含量（36.05 g/ 100 g）高于低脂切达奶酪的棕榈酸含量（17.28 g/ 100 g），说明全脂切达奶酪会相对增加低密度脂蛋白胆固醇，导致心血管疾病。体内研究表明，添加低脂切达奶酪的粘液具有有益的抗糖尿病和降低胆固醇的作用。与对照的切达奶酪相比，添加粘液增强了质地、颜色和感官品质。因此，利用美洲葡萄籽粘液作为低脂切达奶酪的脂肪替代品，在奶酪工业中具有潜在的替代价值。图形抽象

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.