Production of reduced-fat Labneh cheese with inulin and -glucan fibre-based fat replacer


AYDINOL SÖNMEZ P. , ÖZCAN T.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.71, no.2, pp.362-371, 2018 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 71 Issue: 2
  • Publication Date: 2018
  • Doi Number: 10.1111/1471-0307.12456
  • Title of Journal : INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Page Numbers: pp.362-371
  • Keywords: Labneh cheese, Fat replacer, Dietary fibre, Inulin, Beta glucan, Oat, COMMERCIAL FULL-FAT, WHITE-BRINED CHEESE, BARLEY BETA-GLUCAN, SENSORY PROPERTIES, MOZZARELLA CHEESE, RHEOLOGICAL PROPERTIES, CHEMICAL-COMPOSITION, CONSUMER ACCEPTANCE, TEXTURAL PROPERTIES, PRE-ACIDIFICATION

Abstract

The beneficial role of dietary fibre in human nutrition and effects of properties on fermented dairy products have led to a growing demand for the incorporation of novel fibre-based fat replacers. The aim of the present work was to investigate the possibility of using inulin and oat-based -glucan in Labneh cheese and to analyse the physico-chemical, textural and sensory properties of the resulting product. The results showed that the textural and sensory properties of the cheese with addition of inulin increased at a 12% fat ratio. Overall, full-fat and reduced-fat Labneh cheeses were firmer and had better flavour than all the low-fat cheeses. However, inulin and oat -glucan, as fermentable fibres, were also degraded as fermentable fibres to produce organic acids and had the potential for use as fat replacers in low-fat dairy systems.