Combined Effect of Modified Starches and Inulin on the Technofunctional Properties of Low-Fat Oaxaca Cheese: Optimization by Response Surface Methodology.

Abstract

This study aimed to optimize the technofunctional properties of low-fat Oaxaca cheese by incorporating inulin, modified maize starch (MMS), and modified potato starch (MPS), and applying response surface methodology (RSM). A three-factor central composite rotatable design (CCRD) was employed with inulin (X₁), MMS (X₂), and MPS (X₃) as independent variables, resulting in 20 experimental treatments. The evaluated responses were meltability, yield, color changes (ΔE), and textural properties. The results showed that the formulation significantly affected the physicochemical properties of the cheese. The meltability ranged between 14.5% and 24.0%, and the yield was 9.8%-14.3%. The modified starches promoted more compact and rigid matrices, reducing the molecular mobility and meltability, whereas inulin acted as a plasticizer and favored softer and more elastic structures. Textural properties are highly dependent on the interactions between hydrocolloids and starch, particularly their hardness, adhesiveness, cohesiveness, and resilience. The quadratic models presented R² values between 0.6 and 0.8, indicating that the system behavior is defined by a trade-off in which modified starches enhance yield and firmness through water retention, whereas inulin acts as a plasticizer to preserve elasticity and meltability. Optimization through a desirability function resulted in an optimal formulation containing 0.17% inulin, 0.99% MMS, and 0.026% MPS, with a desirability reaching 1. The experimental validation demonstrated high predictive accuracy (>80%-97%) for structural and performance parameters (yield, hardness, cohesiveness, adhesiveness, resistance, and springiness). However, responses such as meltability, chewiness, and E showed greater deviations, reflecting the structural complexity of low-fat cheese matrices. PRACTICAL APPLICATIONS: The findings of this study may help dairy manufacturers develop lower-fat Oaxaca cheese with improved texture, moisture retention, and melting properties using modified starches and inulin as functional ingredients. This approach could provide consumers with reduced-fat cheese options that more closely resemble the sensory characteristics of traditional Oaxaca cheese, while supporting product innovation in the dairy industry.