Effect of cellulose ether emulsion and oleogel as healthy fat alternatives in cream cheese. Linear and nonlinear rheology, texture and sensory properties
The suitability of oil-in-water (o/w) hydroxypropyl methylcellulose (HPMC)-based emulsions and oleogels to reduce total fat and saturated fat content in cream cheese was studied. The effect of HPMC emulsions and oleogels on spreadability, viscoelasticity, and sensory acceptability of cream cheese wa...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2024 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/346222 |
| Acceso en línea: | http://hdl.handle.net/10261/346222 https://api.elsevier.com/content/abstract/scopus_id/85181977078 |
| Access Level: | acceso abierto |
| Palabra clave: | Cream cheese Emulsion Large-amplitude oscillatory shear (LAOS) Oleogel Sensory evaluation |
| Sumario: | The suitability of oil-in-water (o/w) hydroxypropyl methylcellulose (HPMC)-based emulsions and oleogels to reduce total fat and saturated fat content in cream cheese was studied. The effect of HPMC emulsions and oleogels on spreadability, viscoelasticity, and sensory acceptability of cream cheese was evaluated. Small-amplitude oscillatory shear (SAOS) and large-amplitude oscillatory shear (LAOS) tests were performed to investigate linear and nonlinear rheology. All cheeses showed a predominance of G’ versus G” with a light dependence of both moduli with frequency in the linear viscoelastic region (LVR). Fat replacement with emulsion or oleogel significantly reduces the values of G’ and G” at the LVR, yield point, and flow point, and increases spreadability. This effect was greatest for the oleogel substitution. However, incorporation of emulsion or oleogel did not significantly affect tan δ, yield stress, yield strain, flow stress, and flow strain. The elastic and viscous evolution during the transition from SAOS to LAOS was similar in all cheeses, despite their differences in spreadability. At large deformation, all samples showed strain-stiffening and shear-thinning behavior. Similar sensory acceptability was found among the oleogel and emulsion cheeses and the control. The similar nonlinear rheological properties among cheeses do not explain the differences in spreadability properties, but explain their similar sensory acceptability. Furthermore, the purchase intention for oleogel and emulsion cheeses increases when consumers receive information on the type and amount of fat. |
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