Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Evaluation of Physicochemical and Textural Properties of Low-Fat and Low Sodium Imitation Pizza Cheese

Document Type : Research Article-en

Authors

Massoumeh Mehraban Sangatash 1
Maryam Dadras-Moghadam 2
Seyed Ali Mortazavi 3
Hanieh Yarabbi 3

1 Food Quality and Safety Research Department, Food Science and Technology Research Institute, ACECR, Razavi Khorasan Province, Mashhad, Iran

2 Department of Food Science and Technology, Islamic Azad University of Sabzevar, Sabzevar, Iran

3 Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

https://doi.org/10.22067/ifstrj.2023.84481.1283
Abstract
The increasing growth of cardiovascular diseases, high blood pressure, and hardening of the vessel walls as well as obesity in many countries has made low-fat and low sodium pizza cheese one of the subjects of study all over the world. The effects of four important independent variables including inulin (0-0.025 %), pre-gelatinized starch (0-0.5 %), NaCl (0.35-1%), and KCl (0.35-1%) were studied. The fat content of imitation pizza cheese was significantly decreased to 11.91% with the increased levels of inulin and starch substitution (p<0.05). Also, its moisture and pH values were significantly different (p < 0.05). The increased levels of pre-gelatinized starch and inulin reduced hardness (from 5.04 to 3.55) and adhesiveness (from 4368.89% to 1640.54%), however, increased cohesiveness (from 0.365 to 0.43) and springiness (from 0.456 to 0.545). NaCl and KCl increased the hardness of the product. Inulin and starch led to decrease the a* value. The b* value decreases with the increase of inulin and increases with the increase of modified starch. The formulation containing 0.19% inulin, 0.4% pre-gelatinized starch, 0.35% NaCl, and 0.50% KCl was found as the optimal formulation for low-fat imitation cheese. Results of scanning electron microscope (SEM) images revealed that inulin crystals were accumulated in the continuous phase, which this can lead to important changes in the sensory and textural properties. The study concludes that inulin or starch can be used to replace up to 3.6% of fat in the imitation pizza cheese and 0.35% NaCl-0.50% KCl to lower the sodium content of the product.

Keywords

Imitation pizza cheese
Inulin
Optimization
Pre-gelatinized starch
Subjects

 ©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.
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Iranian Food Science and Technology Research Journal
Volume 19, Issue 6 - Serial Number 84
January and February 2024
Pages 143-166

  • Receive Date 26 September 2023
  • Revise Date 02 December 2023
  • Accept Date 06 December 2023
  • First Publish Date 06 December 2023

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