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A new food stabilizer in technological properties of low-fat processed cheese

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Abstract

Mechanical and textural properties of processed cheeses are affected by low-fat, and hydrocolloids are commonly used as fat mimetics due their ability to make connections with water molecules. The aim of this study was to evaluate the stabilizing effect of Acacia mearnsii gum in low-fat processed cheeses, through physicochemical, composition, rheological and texture analyses. Processed cheeses were made with a 50% fat reduction and added with 0.125, 0.250, 0.375 and 0.5% (w/v) of A. mearnsii gum (AMS), and also were prepared samples full-fat (standard sample) and low-fat without gum (control sample). The chemical composition, physicochemical, textural and viscoelastic properties of processed cheeses were analyzed. Samples with A. mearnsii gum showed a higher amount of carbohydrates and protein content similar to the standard sample. The low-fat content influenced the rheological and textural properties of the processed cheeses, and they had liquid-like behavior and were softer and more spreadable. Processed low-fat cheese with a higher AMS concentration showed viscoelastic behavior similar to the full-fat sample. With standard sample exception, all other processed cheeses when subjected to temperature variation cycles (thermoreversibility test) showed identical behavior, without changes in viscoelastic behavior, being characterized as thermostable systems. AMS addition promoted the molecular interactions (increased cohesiveness) between the formulation constituents. The results showed that A. mearnsii gum has stabilizing potential for the food processing, being able to stabilize products with low-fat content.

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Acknowledgements

We thank the Coordination for the Improvement of High Education Personnel (CAPES) by scholarship and SETA Company (Rio Grande do Sul, Brazil) by collecting and sending samples of crude A. mearnsii gum exudate.

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Authors and Affiliations

  1. Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Maringá, PR, 87020-900, Brazil

    Fernando Antônio Anjo, Bianka Rocha Saraiva & Paula Toshimi Matumoto-Pintro

  2. Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Estadual de Maringá, Maringá, PR, 87020-900, Brazil

    Jessica Bassi da Silva & Marcos Luciano Bruschi

  3. Programa de Pós-Graduação em Física, Universidade Estadual de Maringá, Maringá, PR, 87020-900, Brazil

    Camilla Yara Langer Ogawa & Francielle Sato

  4. Programa de Pós-Graduação em Química, Universidade Federal do Paraná, Curitiba, PR, 81531-970, Brazil

    Izabel Cristina Riegel-Vidotti

  5. Programa de Pós-Graduação em Biologia Celular e Molecular, Universidade Federal do Paraná, Curitiba, PR, 81531-970, Brazil

    Fernanda Fogagnoli Simas

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  1. Fernando Antônio Anjo
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  9. Paula Toshimi Matumoto-Pintro
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Contributions

Conceptualization: FAA, ICR-V, FFS, and PTM-P; methodology: FAA, MLB, FS, FFS, and PTM-P; formal analysis and investigation: FAA, BRS, JBS, and CYLO; writing—original draft preparation: FAA; writing—review and editing: FAA; MLB, FFS, FS, and PTM-P; funding acquisition:: FAA; MLB, FS, FFS, and PTM-P; resources: FAA; MLB, FS, ICR-V, FFS, and PTM-P; supervision: MLB, FFS, FS, ICR-V, and PTM-P.

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Correspondence to Paula Toshimi Matumoto-Pintro.

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Anjo, F.A., Saraiva, B.R., da Silva, J.B. et al. A new food stabilizer in technological properties of low-fat processed cheese. Eur Food Res Technol 249, 597–606 (2023). https://doi.org/10.1007/s00217-022-04155-z

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