Physicochemical, techno-functional, and proteolytic effects of various hydrocolloids as fat replacers in low-fat cheddar cheese

Physicochemical, techno-functional, and proteolytic effects of various hydrocolloids as fat replacers in low-fat cheddar cheese

This study aimed to investigate the physiochemical properties, techno-functional attributes, and proteolytic impacts of incorporating different hydrocolloids as fat substitutes in low-fat cheddar cheese. The effects of hydrocolloids (gums) and dietary fiber, both individually and in combination, wer...

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Bibliographic Details
Main Authors: Mian Shamas Murtaza, Aysha Sameen, Abdur Rehman, Nuzhat Huma, Fatma Hussain, Shahzad Hussain, Ilaria Cacciotti, Sameh A. Korma, Salam A. Ibrahim, Yong Kun Ma
Format: Article
Language:English
Published: Frontiers Media S.A. 2024-08-01
Series:Frontiers in Sustainable Food Systems
Subjects:
low fat cheese
xanthan gum
guar gum
inulin
resistant starch
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2024.1440310/full

Internet

https://www.frontiersin.org/articles/10.3389/fsufs.2024.1440310/full

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