Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties Improvements
β-Glucan, isolated from the mushroom <i>Pleurotus ostreatus</i>, at a concentration of 0.4%, was used in the manufacture of reduced-fat white-brined cheese from sheep milk. Control reduced-fat cheese was also produced from the same milk without the addition of β-glucan. The resultant che...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-11-01
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| Series: | Polymers |
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| Online Access: | https://www.mdpi.com/2073-4360/12/11/2647 |
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| author | Efthymia Kondyli Eleni C. Pappa Alexandra Kremmyda Dimitris Arapoglou Maria Metafa Christos Eliopoulos Cleanthes Israilides |
| author_facet | Efthymia Kondyli Eleni C. Pappa Alexandra Kremmyda Dimitris Arapoglou Maria Metafa Christos Eliopoulos Cleanthes Israilides |
| author_sort | Efthymia Kondyli |
| collection | DOAJ |
| description | β-Glucan, isolated from the mushroom <i>Pleurotus ostreatus</i>, at a concentration of 0.4%, was used in the manufacture of reduced-fat white-brined cheese from sheep milk. Control reduced-fat cheese was also produced from the same milk without the addition of β-glucan. The resultant cheeses were examined for their physicochemical characteristics, color and textural properties, and level of proteolysis and lipolysis. Furthermore, cheeses were evaluated organoleptically. In general, there were no statistical differences in the physicochemical characteristics and proteolysis levels found between both cheeses. The addition of β-glucan improved textural properties, and the cheeses received favorable grades for all the organoleptic characteristics. There were no flavor defects (such as a bitter taste) described by the panellists in this study. Generally, the addition of β-glucan did not significantly affect total free fatty acid content; however, at 180 days of ripening and storage, cheeses with the addition of β-glucan had a higher (<i>p</i> < 0.05) content than cheeses without β-glucan. The major fatty acids were acetic acid and capric acid. |
| first_indexed | 2024-03-10T14:56:33Z |
| format | Article |
| id | doaj.art-0b57ee81193448ad9b8567cf8e7eef65 |
| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-03-10T14:56:33Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polymers |
| spelling | doaj.art-0b57ee81193448ad9b8567cf8e7eef652023-11-20T20:28:56ZengMDPI AGPolymers2073-43602020-11-011211264710.3390/polym12112647Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties ImprovementsEfthymia Kondyli0Eleni C. Pappa1Alexandra Kremmyda2Dimitris Arapoglou3Maria Metafa4Christos Eliopoulos5Cleanthes Israilides6Dairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Katsikas, 45221 Ioannina, GreeceDairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Katsikas, 45221 Ioannina, GreeceDivision of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UKInstitute of Technology of Agricultural Products, Hellenic Agricultural Organisation-DEMETER, 1 S.Venizelou, 14123 Lycovrysi, GreeceInstitute of Technology of Agricultural Products, Hellenic Agricultural Organisation-DEMETER, 1 S.Venizelou, 14123 Lycovrysi, GreeceInstitute of Technology of Agricultural Products, Hellenic Agricultural Organisation-DEMETER, 1 S.Venizelou, 14123 Lycovrysi, GreeceInstitute of Technology of Agricultural Products, Hellenic Agricultural Organisation-DEMETER, 1 S.Venizelou, 14123 Lycovrysi, Greeceβ-Glucan, isolated from the mushroom <i>Pleurotus ostreatus</i>, at a concentration of 0.4%, was used in the manufacture of reduced-fat white-brined cheese from sheep milk. Control reduced-fat cheese was also produced from the same milk without the addition of β-glucan. The resultant cheeses were examined for their physicochemical characteristics, color and textural properties, and level of proteolysis and lipolysis. Furthermore, cheeses were evaluated organoleptically. In general, there were no statistical differences in the physicochemical characteristics and proteolysis levels found between both cheeses. The addition of β-glucan improved textural properties, and the cheeses received favorable grades for all the organoleptic characteristics. There were no flavor defects (such as a bitter taste) described by the panellists in this study. Generally, the addition of β-glucan did not significantly affect total free fatty acid content; however, at 180 days of ripening and storage, cheeses with the addition of β-glucan had a higher (<i>p</i> < 0.05) content than cheeses without β-glucan. The major fatty acids were acetic acid and capric acid.https://www.mdpi.com/2073-4360/12/11/2647white-brinedcheeseβ-glucanmushroomlow-fat |
| spellingShingle | Efthymia Kondyli Eleni C. Pappa Alexandra Kremmyda Dimitris Arapoglou Maria Metafa Christos Eliopoulos Cleanthes Israilides Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties Improvements Polymers white-brined cheese β-glucan mushroom low-fat |
| title | Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties Improvements |
| title_full | Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties Improvements |
| title_fullStr | Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties Improvements |
| title_full_unstemmed | Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties Improvements |
| title_short | Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties Improvements |
| title_sort | manufacture of reduced fat white brined cheese with the addition of β glucans biobased polysaccharides as textural properties improvements |
| topic | white-brined cheese β-glucan mushroom low-fat |
| url | https://www.mdpi.com/2073-4360/12/11/2647 |
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