The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread
Low-calorie and low-fat foods have been introduced to the market to fight the increasing incidence of overweightness and obesity. New approaches and high-quality fat replacers may overcome the poor organoleptic properties of such products. A model of processed cheese spread (PCS) was produced as a f...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-03-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/6/1864 |
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| author | Christopher N. Schädle Stephanie Bader-Mittermaier Solange Sanahuja |
| author_facet | Christopher N. Schädle Stephanie Bader-Mittermaier Solange Sanahuja |
| author_sort | Christopher N. Schädle |
| collection | DOAJ |
| description | Low-calorie and low-fat foods have been introduced to the market to fight the increasing incidence of overweightness and obesity. New approaches and high-quality fat replacers may overcome the poor organoleptic properties of such products. A model of processed cheese spread (PCS) was produced as a full-fat version and with three levels of fat reduction (30%, 50%, and 70%). Fat was replaced by water or by corn dextrin (CD), a dietary fiber. Additionally, in the 50% reduced-fat spreads, fat was replaced by various ratios of CD and lactose (100:0, 75:25, 50:50, 25:75, and 0:100). The effect of each formulation was determined by measuring the textural (firmness, stickiness, and spreadability), rheological (flow behavior and oscillating rheology), tribological, and microstructural (cryo-SEM) properties of the samples, as well as the dynamic aroma release of six aroma compounds typically found in cheese. Winter’s critical gel theory was a good approach to characterizing PCS with less instrumental effort and costs: the gel strength and interaction factors correlated very well with the spreadability and lubrication properties of the spreads. CD and fat exhibited similar interaction capacities with the aroma compounds, resulting in a similar release pattern. Overall, the properties of the sample with 50% fat replaced by CD were most similar to those of the full-fat sample. Thus, CD is a promising fat replacer in PCS and, most likely, in other dairy-based emulsions. |
| first_indexed | 2024-03-09T13:10:23Z |
| format | Article |
| id | doaj.art-362383b109fb4263b409b6b0d528812d |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T13:10:23Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-362383b109fb4263b409b6b0d528812d2023-11-30T21:42:24ZengMDPI AGMolecules1420-30492022-03-01276186410.3390/molecules27061864The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese SpreadChristopher N. Schädle0Stephanie Bader-Mittermaier1Solange Sanahuja2Aroma and Smell Research, Department of Chemistry and Pharmacy, Friedrich-Alexander University Erlangen-Nürnberg, Henkestraße 9, 91054 Erlangen, GermanyDepartment of Food Process Development, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, GermanySchool of Agricultural, Forest and Food Sciences (HAFL), Bern University of Applied Sciences, Länggasse 85, 3052 Zollikofen, SwitzerlandLow-calorie and low-fat foods have been introduced to the market to fight the increasing incidence of overweightness and obesity. New approaches and high-quality fat replacers may overcome the poor organoleptic properties of such products. A model of processed cheese spread (PCS) was produced as a full-fat version and with three levels of fat reduction (30%, 50%, and 70%). Fat was replaced by water or by corn dextrin (CD), a dietary fiber. Additionally, in the 50% reduced-fat spreads, fat was replaced by various ratios of CD and lactose (100:0, 75:25, 50:50, 25:75, and 0:100). The effect of each formulation was determined by measuring the textural (firmness, stickiness, and spreadability), rheological (flow behavior and oscillating rheology), tribological, and microstructural (cryo-SEM) properties of the samples, as well as the dynamic aroma release of six aroma compounds typically found in cheese. Winter’s critical gel theory was a good approach to characterizing PCS with less instrumental effort and costs: the gel strength and interaction factors correlated very well with the spreadability and lubrication properties of the spreads. CD and fat exhibited similar interaction capacities with the aroma compounds, resulting in a similar release pattern. Overall, the properties of the sample with 50% fat replaced by CD were most similar to those of the full-fat sample. Thus, CD is a promising fat replacer in PCS and, most likely, in other dairy-based emulsions.https://www.mdpi.com/1420-3049/27/6/1864tribologyrheologylubricationviscosityproton-transfer-reaction mass spectrometry (PTR-MS)dietary fiber |
| spellingShingle | Christopher N. Schädle Stephanie Bader-Mittermaier Solange Sanahuja The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread Molecules tribology rheology lubrication viscosity proton-transfer-reaction mass spectrometry (PTR-MS) dietary fiber |
| title | The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread |
| title_full | The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread |
| title_fullStr | The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread |
| title_full_unstemmed | The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread |
| title_short | The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread |
| title_sort | effect of corn dextrin on the rheological tribological and aroma release properties of a reduced fat model of processed cheese spread |
| topic | tribology rheology lubrication viscosity proton-transfer-reaction mass spectrometry (PTR-MS) dietary fiber |
| url | https://www.mdpi.com/1420-3049/27/6/1864 |
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