Effect of commercial fat replacers on the microstructure of low‐fat Cheddar cheese

Aryana, Kayanush J.; Haque, Zahurul

doi:10.1046/j.1365-2621.2001.00446.x

Cited by 39 publications

(26 citation statements)

References 11 publications

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“…Yogurt was cut with the help of a sharp blade into 1 mm 3 pieces. Sample processing was according to Aryana and Haque (2001). Samples were fixed in 1.4% glutaraldehyde (Sigma, St. Louis, MO) overnight in a refrigerator.…”

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“…This was followed by sputter coating (Polaron sputter coater, Watford, UK). Samples were viewed Cambridge S 300 SEM (Leo, Electron Microscopy Inc. Thornwood, NY).Sample processing for transmission electron microscopy was also according to Aryana and Haque (2001). Yogurt was cut with the help of blade into 1 mm 3 pieces.…”

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“…Sample processing for transmission electron microscopy was also according to Aryana and Haque (2001). Yogurt was cut with the help of blade into 1 mm 3 pieces.…”

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Effect of Sweeteners on the Microstructure of Yogurt.

Haque¹,

Aryana²

2002

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The objective was to determine the effect of a peptide sweetener, Aspartame, compared to a carbohydrate sweetener, sucrose, on the microstructure of yogurt. Microstructure was determined by transmission and scanning electron microscopy. Without the sweeteners, casein micelles, that make up the yogurt matrix, were observed in single longitudinal polymers. When Aspartame was used, casein micelles formed double longitudinal polymers. In comparison sugar caused casein micelles to form clusters. Data show that type of sweetener impacts state of association of casein micelles and thus effects microstructure. Keywords: cultured, dairy, fermentation, structure, sweetener Principal component analysis of yogurt revealed high consumer acceptability for sweetness characteristics and lower consumer acceptability for samples with plain yogurt character (Barnes et al., 1991). Hence consumers want the sweetness in yogurt but health reasons dictate decreased intake of calories and reduction of sugars. To decrease calories in yogurt, artificial sweeteners have been incorporated (Nabros & Gelandi, 1986;Keating & White, 1990). Farooq and Haque (1992) reported that nonfat yogurts with Aspartame, a popular peptide based sweetener, had half the calories per serving compared to regular yogurt containing 3.25% fat and 4% sucrose. Mozaffar and Haque (1992) and Haque (1993) have shown that amphipathic peptides (like Aspartame) effect protein-protein association, which is a primary requisite during gel formation. On the other hand sugars such as sucrose are traditionally used by enzymologists to stabilize enzyme proteins (Choi & Kosikowski, 1985). Such hydrophilic solutes impact water structuring and hence influence protein-protein association (Kalab & Harwalkar, 1972). This in turn may impact the amount of entrapped water or pore dimensions. The size of pores of the casein micelle network is a major factor affecting susceptibility of yogurt to syneresis (Harwalkar & Kalab, 1986). Various factors such as heating of milk, total solids content, pH, lactic acid bacteria and thickening agents have been reported to affect the microstructure of yogurt . It would be interesting to see the effect of a peptide sweetener, Aspartame, compared to a carbohydrate sweetener, sucrose, on yogurt gel network formation.Yogurt was made as described earlier by Farooq and Haque (1992) with slight modification. Yogurt mixes were prepared in 1 l batches. Fluid skim milk with 9% milk solids not fat (MSNF) was obtained from the Mississippi State University Dairy Plant. Other ingredients added on weight per volume basis were 0.5% modified food starch, 3% non fat dry milk (NDM), 0.02% Aspartame (NutraSweet Co., Deerfield, IL), and 3% maltodextrin or 3% sugar. The overall total solids (TS) content was 15.5% (Table 1). Every effort was taken to keep TS constant to avoid its impact on microstructure Harwalkar & Kalab, 1986). Ingredients were throughly mixed in fluid skim milk heated to 60˚C and homogenized at 35.15 and 140.62 kg/cm 2 . This was followed by batch past...

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Effect of Sweeteners on the Microstructure of Yogurt.

Haque¹,

Aryana²

2002

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“…Transmission (TEM) and scanning electron microscopy (SEM) Samples were prepared for transmission and scanning electron microscopy according to Aryana and Haque (2001). Length of maximum void spaces were calculated from representative micrographs from three replications by a ruler.…”

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Effect of Copper, Iron, Zinc and Magnesium Ions on Bovine Serum Albumin Gelation.

Haque¹,

Aryana²

2002

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This study was conducted to observe the effect of trace amounts of various ions CuSO 4 , FeSO 4 , ZnSO 4 and MgSO 4 , on the microstructure of bovine serum albumin (BSA) gels. Microstructure was studied using transmission and scanning electron microscopy. Protein dispersions (5% w/v) were made in 0.1 M NaCl containing 5 mM of each of the divalent cations. The pH was adjusted to pH 7 using 0.1 N NaOH. Addition of CuSO 4 markedly changed the microstructure of BSA gels; significantly larger water entrapping void spaces were seen and the gel matrix comprised of larger aggregates. An opposite effect was seen for MgSO 4 which gave compact gels with significantly smaller gel matrix forming protein aggregates and void spaces. Trace amount of minerals impacting microstructure of gels as observed in this study has dramatic functional implications. This is because the aggregate size determines whether the gel is opaque or transparent and the degree of water entrapment effects texture.

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“…Microstructure of the gels Sample were prepared for scanning electron microscopy (SEM) and transmission electron microscopy (TEM) according to Aryana and Haque (2001) with slight modification. The En-Block staining was not conducted here since it was not required for these samples.…”

Section: Methodsmentioning

confidence: 99%

Microstructure and Some Functional Properties of Spray Dried Cheddar Whey Concentrated by Ultrafiltration or Combination of Ultrafiltration and Vacuum Evaporation.

Aryana

Haque

2002

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In order to study the influence of the vacuum evaporation (VE) process on the functionality of whey protein concentrates (WPC's) , Cheddar WPC's were produced with and without VE, viz. by i) ultrafiltration (UF) and spray drying (SD) (UFSD), and by ii) UF, VE and SD (UFVESD). Geling properties and interfacial microstructure around residual fat were studied by transmission electron microscopy. Both WPC's were hydrated with 0.1 M NaCl at pH 7.0 (10% protein w/v) and gels were made in glass tubes by heating for 15 min at 90˚C. Electron dense membrane like structures were seen at the oil-water interface of gels prepared with UFVESD whey implying the presence of large amphipathic aggregates. Samples from UFSD which had not been subjected to VE, did not show such structures. Gels made from UFVESD had significantly higher strain values than UFSD gels. Functional attributes studied were packing density (PD) and water holding capacity (WHC). The packing density of the UFVESD powders was three times that of the UFSD powders indicating markedly larger powder particles. Data thus indicated changes in the interfacial microstructure and some functional attributes due to the incorporation of VE.

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Effect of commercial fat replacers on the microstructure of low‐fat Cheddar cheese

Cited by 39 publications

References 11 publications

Effect of Sweeteners on the Microstructure of Yogurt.

Effect of Sweeteners on the Microstructure of Yogurt.

Effect of Copper, Iron, Zinc and Magnesium Ions on Bovine Serum Albumin Gelation.

Microstructure and Some Functional Properties of Spray Dried Cheddar Whey Concentrated by Ultrafiltration or Combination of Ultrafiltration and Vacuum Evaporation.

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