Food Technology
Maryam Khosravani; Seyyed Moein Nazari; Gholamhasan Asadi
Abstract
Introduction In recent years, increasing consumer awareness of the dangers of consuming high-fat products, sensitivity to proper nutritional patterns and the impact of health factors has increased consumer demand for low-fat or free-fat foods. Scientific researchers have provided a great quantity ...
Read More
Introduction In recent years, increasing consumer awareness of the dangers of consuming high-fat products, sensitivity to proper nutritional patterns and the impact of health factors has increased consumer demand for low-fat or free-fat foods. Scientific researchers have provided a great quantity of evidence between the consumption of high-fat products and the development of diseases such as obesity, hardening of the arteries, chronic hypertension, etc. Fat removal is not an easy task because fat, in addition to nutritional aspects, affect rheological and sensory properties such as mouth feel and texture properties of the final product. Using alternative materials that can be completely or partially replaced fat in the formulation of low-fat products by imitating the properties of fat is great important. Unlike fat, which its high consumption causes many problems; fiber can play a vital role in many of the nutritional, functional, and sensory properties of food products, Some types of fiber act as fat substitutes, while producing less energy, provide a large effect of fat function properties. Increasing consumption of easy-cook meat products such as sausages induced replacement the fat content in the formulation of these products, by fat substitutes such as maltodextrin. The aim of this study was to evaluate the chemical and sensory properties of low fat German sausages produced by maltodextrin. Materials and Methods In this study, 0, 6, 12, and 18% of fat was replaced by maltodextrin in the formulation of German sausage. The chemical and sensory properties were then investigated. Chemical properties including moisture, protein, ash, and fat were accomplished according to the ISIRI standard. Evaluation of sensory properties was done by 5-point hedonic method according to Click et al. (2006). Data analysis was performed using SPSS software in a completely randomized design with a 95% confidence level. Results and Discussion The results showed that with increasing the level of maltodextrin, the amount of moisture, ash, and starch of sausage samples increased significantly. As the concentration of maltodextrin increased, the protein content of the samples decreased. The highest protein content observed in the control sample and the sample contained 6% maltodextrin and in contrary, the lowest protein content was in the sample containing 18% maltodextrin and there was no statistically significant difference between the test samples (p>0.05). Changes in maltodextrin concentrations had a significant effect on the fat content of sausage samples so that with increasing the concentration of maltodextrin in the sausage formulation, the fat content of the samples decreased (p≤0.05). Also, with increasing the percentage of maltodextrin replacement in German sausage samples, the cooking yield decreased significantly (p≤0.05). In the evaluation of sensory properties, it was found that the use of maltodextrin reduced the score in all parameters studied so that the lowest score in terms of color, texture, flavor, and total acceptance of sausage samples was related to sample with 18% maltodextrin replacement. Conclusion The vital role of the effect of dietary fiber on improving and managing the health has been proven by researchers for many years. Due to the need to reduce fat in products such as sausages, which considered as a popular meat product and based on the results observed in the present study, it is recommended to use maltodextrin fiber at the level of 6% as a fat substitute in the formulation of German sausages.
Reyhaneh Dakhteh; Mohammadreza Khani; Shahriar Dabiriyan
Abstract
Introduction: Because of the relationship between fat intake and obesity and the incidence of cardiovascular diseases, the demand for low-fat products has been increased. There are several methods to produce low fat products, which one of these methods is the use of fat replacer. The present study was ...
Read More
Introduction: Because of the relationship between fat intake and obesity and the incidence of cardiovascular diseases, the demand for low-fat products has been increased. There are several methods to produce low fat products, which one of these methods is the use of fat replacer. The present study was aimed to partial substitution of fat in table cream by Qodume shirazi (Alyssum homolocarpum) and Persian (Amygdalus scoparia) gums. Materials & Methods: The fat content of cream was decreased from 25% (in control sample) to 18% and 15%, and each of these gums were added to the low-fat cream formulation in 0.2%, 0.3%, and 0.4% (w/w), separately to make 12 treatments. All samples were examined for physicochemical (including pH, acidity, dry matter, moisture, synersis, and viscosity) and organoleptic (including color, aroma, taste, texture and overall acceptability) properties. Results and Discussion: The results showed that the effect of type and amount of gums was significant for the pH, acidity, dry matter, moisture, syneresis, and viscosity of produced samples (P<0.05). In both types of cream (with 15 and 18 percent fat), pH of treatment containing 0.4% Qodume gum (6.81) was significantly higher than control (6.69) and other treatments (P<0.05). Moisture content of the control sample (68.7%) was lower than other treatments (73-78.7%) but dry matter of the control sample (31.3%) was higher than other treatments (21.2-26.9%) and in both creams containing 18% and 15% fat, the higher dry matter was devoted to sample containing 0.4% of Persian gum. The viscosity of cream with 18% fat containing 0.4% Qodume shirazi gum (21915 cP) and Persian gum (21919 cP) was significantly higher than the control sample (21507 cP) and other treatments. Moreover, syneresis of treatments with 18% fat containing 0.4% Qodume and Persian gums (0 ml), and also cream sample with 15% fat containing 0.4% Qodume gum (0 ml) was not observed as in the control sample (P>0.05). Evaluation of sensory properties revealed that the type of gums only had significant effect on color and the effects of cream type and amount of gums were mostly significant on texture and overall acceptance. In general, low-fat cream with 18% fat containing 0.4% Qodume and Persian gums had showed the best physicochemical and sensory results comparing to other treatments.
Shakiba Kianiani; Mohammad Javad Varidi; Mehdi Varidi
Abstract
Introduction: Meat and meat products contribute about 20% to human fat consumption. Fat is the main source of energy and the base of fat soluble vitamins. Besides, it improves cooking yield and water holding capacity, conserves taste and flavor of products and affects the emulsion stability, juiciness, ...
Read More
Introduction: Meat and meat products contribute about 20% to human fat consumption. Fat is the main source of energy and the base of fat soluble vitamins. Besides, it improves cooking yield and water holding capacity, conserves taste and flavor of products and affects the emulsion stability, juiciness, costumer acceptability and structural and rheological properties of meat products. But Animal fat contains a relatively high amount of saturated fatty acids and cholesterol, which can increase the risk of cardiovascular disease, diabetes, cancer types and obesity. Thus, the meat industry is interested in merchandising fat-reduced meat products without neglecting the positive effects of fat on flavor and texture.
Various researches have shown that the substitution of fat on a polysaccharides base such as fibers, starch, gums, and gels have improved and modified the texture, residual moisture and freeze stability, and decreased the price of the products.
Aloe vera leaf gel contains about 99 – 99.5 % water and 1 - 0.5 % of the total solid content. On dry matter basis aloe vera gel consists of 55% polysaccharides, 17 % sugar, 16 % mineral, 7% protein, 4% lipids and 1% phenolic compounds (Lawless et al., 2014). The most important carbohydrates of aloe vera gel are the long chain polysaccharides, comprising glucose and mannose, known as the glucomannans [β (1, 4) – linked acetylated mannan]. All the solid content of aloe vera gel are surrounded by polysaccharide mucilage layer.
Literature review pointed out there have been little investigations into the functionality of aloe vera gel in the emulsion meat products. According to the importance of producing low - fat meat products from one hand as well as the nutritional values and health characteristics of aloe vera gel on the other hand, this study was designed to replace the fat with aloe vera gel in the production of low - fat German sausage.
Material and Methods: Sausage samples containing 40% of red meat (German sausage) were produced based on the conventional plants formula. animal fat and vegetable oil replaced by 0, 50 and 100% aloe vera gel in the German sausage formulation. All samples were cooked at 90°C temperature to achieve the core temperature of 70° C, followed by cooling, they were kept in the refrigerator (4°C) until the subsequent experiments. The AOAC (2000) methods were used for measuring the moisture content, the amount of fat, ash and protein. The amount of carbohydrate was calculated based on the calculation of the total weight difference from the sum of ash, protein, fat and moisture (according to the method FAO / WHO). The amount of energy was computed based on the total amount of energy from fats, proteins and carbohydrates. To measure the pH of samples by pH meter, method of choe et al (2013) was followed. The color analysis was done on the surface of sausage cuts by chromometer. The parameters of color include L* (lightness), a* (redness) and b* (yellowness) were measured. Texture parameters include hardness(N), cohesiveness, springiness (cm), gumminess (N), chewiness (N.cm), adhesiveness were determined by texture analyzer as described by Bourne (1978). The sensory attributes were evaluated by 10 trained panelists. A five-point hedonic scale rating (1= very bad, 2=bad, 3= neither bad nor good, 4= good, 5= very good) was carried out.
Results and Discussion: Physicochemical properties analysis indicated significant differences among meat products (p ≤.0.01). The addition of aloe vera gel resulted a decrease in fat percentage and amount of energy, an increase in moisture and carbohydrate, but the amount of pH, protein and ash content did not change. This study showed that reducing the fat content and replacing by aloe vera gel caused a significant difference in the amount of energy (p≤.0.01).With respect to the significant contribution of fat in the production of energy, the amount of energy was reduced as expected by reducing the fat of the formulation. The results indicated that the value of L * showed the negative and positive trends with animal fat and vegetable oil changes, respectively (p≤.0.01). b* decreased by reducing the amount of fat and oil (p≤0.01), but the value of a* always remained constant (p˃0.05). The presence of aloe vera gel in sausage caused a reduction in hardness, adhesiveness and gumminess (p<0.05), while it did not affect the amount of adhesiveness and cohesiveness of samples (p˃0.05).
The substitution of fat with aloe vera gel had a significant effect on the sensory characteristics of German sausage (p≤.0.01). By reducing fat and oil and adding aloe gel to the German sausage formulation, color acceptance score was decreased. In terms of panelists, the blank sample had the best color and the fifth sample color had the lowest score. Juiciness of the samples was increased by increasing the amount of gel. The results also showed that the fifth sample received the maximum score of juiciness. Sausages smell acceptance negatively changed by reducing the fat content and adding aloe vera gel. Third and fourth treatments got the highest texture score. Also, the third sample had the highest scores for taste and general acceptance. Chewiness analyzing showed that by increasing the amount of fat replacement the rate of this factor decreased. as well as the maximum rate of chewiness was related to the blank sample.
Maryam Zaeri; Simin Asadollahi; Mahnaz Hashemiravan
Abstract
Introduction: Fat substitutes are the compounds that use for providing all or some fat properties, while producing fewer calories than it. It is noteworthy that in confectionary products, carbohydrate-based fat substitutes are more used than other substitutes because of having other technical and economic ...
Read More
Introduction: Fat substitutes are the compounds that use for providing all or some fat properties, while producing fewer calories than it. It is noteworthy that in confectionary products, carbohydrate-based fat substitutes are more used than other substitutes because of having other technical and economic benefits and one of these substitutes is gum. In this regard, in the present research, the effects of locust bean gum and xanthan gum as a fat substitute on the physicochemical, rheological and sensory properties of oil cake were studied.
Materials and Methods: Treatments included: A0 (control), A1 (0.2% (w/w%) xanthan and 0% locust), A2 (0.4% (w/w%) xanthan and 0% locust), A3 (0.6% (w/w%) xanthan and 0% locust) B1 (0.2% (w/w%) locust and 0% Xanthan), B2 (0.4% (w/w%) locust and 0% Xanthan), B3 (0.6% (w/w%) locust and 0% Xanthan), C1 (0.1% (w/w%) locust and 0.2% xanthan), C2 (0.2% (w/w%) locust, and 0.2% xanthan), C3 (0.3% (w/w%) locust, and 0.3% xanthan), D1 (0.4% (w/w%) locust, and 0.2% xanthan) and D2 (0.2% (w/w%) locust and 0.4% xanthan). In order to produce an oil cake, in the first step, the eggs, the sugar and emulsifier in the formulation were completely mixed by mixer with high speed for 3 minutes. In the second step, the oil and water were added to the mixture and mixed by the mixer with high speed. In the third step, flour, vanilla, baking powder, invert syrup and salt were added and mixed for 3 minutes at medium speed. In the fourth step, the dough obtained from the previous stage was poured into the desired molds and cooked in an oven at 175 o C for 30 minutes. Finally, the cakes were packed in polyethylene bags and stored at room temperature. The tests performed on the dough included the density, viscosity and specific weight, as well as tests on the final product included the measurement of moisture, aw, volume, color, fat, height and sensory tests. On the other hand, to evaluate the effect of xanthan gum and locust gum on cake texture, the test of firmness was performed on days 1, 7 and 15. In order to analyze the data obtained from the experiment (except for the instrumental analysis of data on the staling conducted by using a factorial experiment in a completely randomized block design), a completely randomized design with three replications was used and the mean comparisons were conducted by Duncan's multiple range test, at the probability level of α=1% and by SPSS software version 16.
Results and Discussion: According to the results, adding gum at different levels increased the viscosity of the dough samples compared to the control. The reason for the results is that the reaction between the gums and the protein of flour, especially gluten, leads to the strength of the gluten network and the increase in viscosity of the dough. According to the results, with the addition of different levels of gum, the density of dough decreased, some reasons of which can be water absorption and the amount of air bubbles in the dough. According to the results, by increasing gum content, the moisture content of cake samples increased due to the presence of hydroxyl groups in these compounds that form a hydrogen bonding with water, resulting in the stability of the gluten dough network, better preservation of dough water, reduction of the staling and firmness of the product. Also, by increasing the amount of gum, the fat content of the samples decreased. The reason for decreasing the fat in the cake samples containing the gum was to use them in the formulation of produced cakes instead of oil. On the other hand, the height of the cake is directly related to the volume of the samples, so that the height of the cake samples will be decreased by decreasing the volume, which it is consistent with the results obtained in this study. According to the results obtained in this study, when the amount of gum used in the product structure increased, the amount of fat decreased, and gradually the height of the desired cakes also increased. Then, the volume of samples increased by increasing gum content. The reason for increasing in volume of the samples containing gum is increasing the viscosity of the dough, slowing down the gas release rate, maintaining it in the early stages of cooking, and thus retaining CO2 and water vapor in the air cells. According to the results, the addition of gum increased the L * color index compared to the control sample. The reason for the increase of L* color index in gum-based treatments can be attributed to the dark color of gums, and on the other hand, to the reaction of becoming brown in the formulation of cake production. Adding the different gum levels also decreased a* color index. This is due to the moisture content in the crust, the intensity of the Maillard reaction, and the amount of light and bright colored compounds in the cake. According to the results, adding different gum levels decreased the b* color index in the treatments containing it. Also, increasing the levels of xanthan and Locust gum consumption decreased the staling of samples. According to the results, the addition of gums to the treatments increased the sensory scores of flavor due to the presence of aldehyde compounds in xanthan and locust gums. Addition of Locust bean and xanthan gums also increased the sensory score of color. The reason for this result can be attributed to the Maillard reaction. Overall, the addition of different levels of gums increased the total acceptance score of samples compared to the control sample, which can be attributed to the presence of xanthan and locust gums which have the special and proper work properties. Finally, according to the results, D2 treatment was introduced as the best treatment.
Sara Jamehdor; Sara Movahhed; Babak Ghiassi Tarzi
Abstract
Introduction: The cake is considered as the bakery products and has the different kinds with different calorie and often high calories in the kinds of cakes is due to the oil, eggs and sugar that is used in its formulation .In the present study the carbohydrate-based fat replacements are used instead ...
Read More
Introduction: The cake is considered as the bakery products and has the different kinds with different calorie and often high calories in the kinds of cakes is due to the oil, eggs and sugar that is used in its formulation .In the present study the carbohydrate-based fat replacements are used instead of fats for consuming. The flaxseed with the scientific name of "Linum usitalissmum" is an annual plant from the family of flax and in terms of nutritional value it is a good source of omega-3 (alpha-linolenic acid, ALA), Lignans (such as phyto-estrogenic), fiber, protein, minerals and vitamins. The high amount of water absorption by flaxseed in bakery products leads to increase the volume and improve the quality of bread and also increase the shelf life of the product produced. The oat is a plant from the family of grains and from the genus of "Avena" called in English "Oat". One of the major compounds in the oat is β-glucan. The said compound is the common name of glucose polymers that is found in the endosperm cell walls of barley and oat and usually forms 3-7% of the seed weight and is classified as soluble dietary fiber and carbohydrate-based fat replacements. The purpose of this study was to add different levels of flaxseed and oat bran as a part of fat replacement in cake. Different Levels of shortening were replaced with Oat bran and flaxseed powder and their effects on the chemical characteristics, volume, color, staling and sensory characteristics of the cakes were examined.
Materials and methods: Raw materials needed to bake a cake included the null wheat flour (Mehbod Company) with extraction rate of 70%, sugar (Pardis Company), nonfat dry milk (IDI France Company), egg white powder (Talavang Company), table salt (Golha company), baking Powder (Golhan Company), oil (Ladan Company), flaxseed and oat bran (Sarv Company). Chemical tests performed on wheat flour, oat bran and flaxseed meal and samples of cakes included the measurement of moisture, ash, protein, fat, fiber, peroxide and pH were performed. For the production of cake the raw materials were prepared and were weighed. Then, the oil and sugar mixed for 2 minutes and then some water was added and mixed for 2 other minutes. Then, the null wheat flour, oat bran and flaxseed powder sieved with other materials were mixed. Finally, the cake was added to the mold and located in the tunnel oven at 170°C for 35 minutes for baking. in all the tests the control treatment (cake containing 100% fat and null wheat flour) with the code of C, the treatment containing the oat bran and flaxseed with the ratio of 20:40 (weight– weight of fat consumed) plus 40% of fat with the code of A1, the treatment containing the oat bran and flaxseed with the ratio of 40:20 (weight – weight of fat consumed) plus 40% of fat with the code of A2, the treatment containing the oat bran and flaxseed with the ratio of 30:30 (weight– weight of fat consumed) plus 40% of fat were determined with the codes of A3 revealed. The method proposed by Henry Simon British Company and device of volumeter were used to determine the volume of cake samples produced. The test of determining the color the Hunter Lab device was used. In order to determine the amount of staling of the cake samples, the device of evaluating the texture or Instron was used. In this study, examined by 10 trained evaluators was used for organoleptic test of samples. In determining the amount of staling in the cake samples produced the sensory method was used. This test was conducted at the intervals of 3, 7 and 10 days after baking of the samples. In order to investigate the quantitative characteristics of data considering to the presence of four treatments and three replications, randomized block design, the analysis of variance and the software "SPSS", version 16, were used.
Results & discussion: The amount of protein and fiber in treatment of A1 and in the control treatment was the highest and the lowest, respectively. In addition, the amount of ash and moisture in the treatment of A2 and in the control treatment was the highest and the lowest, respectively. The treatment of A1 and the control samples had the highest and the lowest amount of peroxide, respectively. Results of specific volume test indicated that the treatment of A2 and the control samples had the highest and the lowest amount of specific volume, respectively. The results of colorimetric test of cake samples indicated that the lightness (L*) in the control cake and in the treatment of A1 was the lowest and the highest amount, respectively. Moreover, the amount of redness in treatment of A1 and control treatment was the highest and the lowest, respectively. The amount of yellowness in the control treatments and treatment of A2 was the highest and the lowest, respectively. The results of evaluating the sensory characteristics of cake samples produced by panelists showed that most sensory characteristics of the cake samples containing flaxseed and oat bran compared with the control had higher rating. The results of staling test in the cake samples produced by sensory method showed that the control treatment had the highest amount of staling and the treatments of A1, A2 and A3 had the lowest amount of staling, respectively. The results of staling test using device method showed that the control treatment had the highest amount of staling and the treatments of A1 and A2 had the lowest amount of staling, respectively. Finally, the treatment of A2 was introduced as the best treatment. In the present study, oat bran and flaxseed seed were used as a part of carbohydrate-based fat replacements in the cake to produce a healthier products with less fat and better nutritional compounds while improving the qualitative characteristics.
Seyed Mohammad Ali Razavi; Mostafa Mazaheri Tehrani; Bahareh Emadzadeh
Abstract
Introduction: Recently, consumers have directed their interest towards low fat products as they associated them with a reduced risk of well-known health problems such as obesity and coronary heart diseases. Fat is a multifunctional ingredient in ice cream system. Thus, in attempts to provide desirable ...
Read More
Introduction: Recently, consumers have directed their interest towards low fat products as they associated them with a reduced risk of well-known health problems such as obesity and coronary heart diseases. Fat is a multifunctional ingredient in ice cream system. Thus, in attempts to provide desirable flavor and physical characteristics of full fat ice cream, manufactures looking for fat replacers (Drake et al. 1999). Hydrocolloids have functionalities such as thickening, gelling, fat replacing, which allow them to use in different industries (Roller and Jones, 1996; Williams and Phillips, 2000). Guar gum is used as a stabilizer in ice cream and provides smoothness in texture, retards ice crystal growth, and increases freeze-thaw stability (Wielinga, 2000). The rheological properties and potential of basil seed gum (Rayhan) as a novel stabilizer for structure formation and reducer for ice recrystallization in regular ice cream have been recently investigated (Hosseini-Parvar, 1388; Bahram-Parvar, 1391). In this research, the physicalproperties of light (5% fat) and low fat (2.5% fat) ice creams as a result of replacement of milk fat by guar gum (as a commercial hydrocolloid), basil seed gum (as a novel hydrocolloid) and their blend (50:50) at different concentrations were investigated and compared to those of control sample (10% fat). Materials and methods:The ice cream formulations were prepared based on the following composition: 2.5% (L), or 5% (R) or 10% (B) milk fat, 11% MSNF, 15% sugar, 0.1% vanilla, 0.15% emulsifierand 0.35%, 0.45%, 0.50% or 0.55% selected gums (guar gum, basil seed gum or blend (50:50) of them). Liquid materials including milk and cream were mixed together and warmed up to 50˚C. After that, the pre-weighed and mixed dry ingredients were dispersed into them, under agitation. The mixes were pasteurized at 80˚C for 25 s, homogenized at 23000 rpm for 2 min, cooled rapidly to 5˚C and then aged at constant temperature overnight (12 h) at 5˚C. The freezing was carried out in a batch soft ice cream maker. Apparent viscosity of ice cream mixes were evaluated using a rotational viscometer at 5˚C and 51.8 s-1. Before melting rate determination, samples were tempered at –18°C overnight, Ice cream samples (30 g) were put on a wire screen mesh and allowed to melt at ambient temperature. Melting rates were measured from the slop of linear portion of drained mass vs.time graphs. The pH values for mix samples were measured with a pH meter. After the mix was frozen in a batch freezer, Draw temperature of ice creams was obtained using a digital thermometer.Mix and ice cream samples (3 g) were diluted 1: 500 in two steps with deionized water and absorbance was measured by a spectrophotometer at 540 nm. Turbidity (%) was calculated as (absorbance in mix - absorbance in ice cream)/absorbance in mix 100%. A known volume of ice cream and mix were weight and overrun was determined as (weight of the mix - weight of the ice cream)/ weight of the mix 100%. Results & discussion: Reducing fat in any food formulation will cause a decrease in viscosity (Cody et al., 2007). Fat reduction decreased apparent viscosity (P0.05), ranging from 6.31 to 6.34. Draw temperature as a measure of freezing point of ice cream is dependent on the type and concentration of the soluble constituents and varies with the composition. Addition of some ingredients such as sweeteners, lactose and salts decrease the freezing point. Fat is immiscible with the aqueous phase and carbohydrate polymers are very large molecules, depression of the freezing point is caused indirectly by using of these materials, as a result of decreasing the water content (Marshall and Arbuckle, 1996). In this study, a reduction of fat content of full fat ice cream resulted in higher draw temperature. However, there was not a specific trend in the temperature values of samples with same fat content and different fat replacer levels. There was no significant difference between turbidity of samples with same kind of gum. Similar results were obtained by Schmidt et al. (1993), which related to sufficient amount of milk fat (2.1 and 4.8 %), milk proteins and emulsifiers in ice cream formulations. Conclution: Decreasing the fat content generally caused an increase in the value of overrun. But, very high viscosity of mix may prevent vigorous agitation and air incorporation that seems the reason of why increasing fat replacer concentration resulted in overrun reduction
Masoud Mazaheri Nasab; Mohammad Bagher Habibi Najafi; Seyed Mohammad Ali Razavi
Abstract
In this research, the effect of different levels of carrageenan gum (0.05– 0.2%) and whey protein concentrate (0.5 - 1.5%) on physical, chemical and sensory properties of low fat mozzarella cheese have been investigated. Use of these fat replacers cause significant differences (P ≤ 0.05) on chemical ...
Read More
In this research, the effect of different levels of carrageenan gum (0.05– 0.2%) and whey protein concentrate (0.5 - 1.5%) on physical, chemical and sensory properties of low fat mozzarella cheese have been investigated. Use of these fat replacers cause significant differences (P ≤ 0.05) on chemical properties as increase in gum and WPC resulted moisture and protein content to increase but pH to decrease however carageenan was not affected. The physical properties of mozzarella cheese changed significantly (P ≤ 0.05) as increase in gum and WPC resulted meltability to increase although carrageenan had largest share of this effect. Increase of carrageenan resulted free oil formation to increase but increase of WPC was not significant. Length of stretch was not affected by carrageenan although increase of WPC decreased it. Carrageenan content did not effect on color, aroma and taste but score of texture and overall acceptance increased. WPC decreased score of color, aroma and taste but texture improved. The overall acceptance of treatments that have greatest amounts of carrageenan plus moderate amounts of WPC was higher than others. Finally the review of mixture experimental design results show that best low fat mozzarella cheese will produce with composition of 0.2% of carrageenan and up to 1% of WPC as fat replacers.
