Effect of cholesterol‐reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheese

Abstract

The aim of this study was to produce and evaluate a soft cheese fortified with zinc and with cholesterol‐reduced content. To meet this objective, a cream base was prepared, from which cholesterol was removed using β‐cyclodextrin as extracting agent. Then, cholesterol‐reduced content cheese with and without the addition of zinc salts (ZnSO4 or ZnCl2) was produced. Additionally, a cheese without any treatment was prepared. Furthermore, physicochemical, textural, functional, microstructural and sensory determinations were performed. As a result, 87–94% zinc‐fortified and 93% cholesterol‐reduced cheese samples were obtained, which had similar sensorial characteristics to the cheese without treatment.

Effect of different coagulants on the yield, sensory, instrumental colour and textural characteristics of cow's milk Paneer

“…Research is being carried out on various aspects of soft cheeses, the recent ones being efforts to enhance their nutritional and functional values (Galante et al . ; Johnson ).…”

Effects of Cholesterol Extraction Process and Fat and Whey Protein Additions on Ice Cream Mixes

“…Meanwhile, Galante et al. () reported that the Cho content of zinc‐fortified soft cheese was 10 ± 2 and 0.7 ± 0.1 mg% before and after βCD treatment, respectively. Therefore, the average %ChoExt obtained was 93 ± 1%.…”

“…On the other hand, the extraction or deletion of milk fat from food has led to products, which present lower consumer acceptance, as well as fewer nutritional benefits and less commercial value. Thus, it is convenient to avoid the excess of Cho in dairy products without altering their sensory, textural, and nutritional characteristics (Dias, Berbicz, Pedrochi, Baesso, & Matioli, ; Galante et al., ; Kim, Hong, Ahn, & Kwak, ; Pavón, Lazzaroni, Sabbag, & Rozycki, ).…”

“…It is also considered a GRAS (generally recognized as safe) compound (Dias et al., ). The use of βCD to encapsulate undesirable components, such as Cho in dairy products, is an effective strategy to improve their nutritional characteristics without altering the remainder of the matrix such as milk fat (Astray, Gonzalez‐Barreiro, Mejuto, Rial‐Otero, & Simal‐Gándara, ; Galante et al., ; Pavón et al., ).…”