Effect of Resistant Starch and Inulin on the Properties of Imitation Mozzarella Cheese

Figures & data

TABLE 1 Compositional analysis of imitation cheese containing inulin

Inulin (%)	Protein (%)	Fat (%)	Moisture (%)	pH
0(control)	19.20 ± 0.15^a	23.21 ± 0.14^a	47.58 ± 0.43^b	5.52 ± 0.03^c
2.4	19.26 ± 0.14^a	20.83 ± 0.29^b	47.67 ± 0.31^b	5.54 ± 0.03^c
4.8	19.29 ± 0.14^a	18.29 ± 0.14^c	47.74 ± 0.48^b	5.54 ± 0.03^c
7.2	19.31 ± 0.39^a	16.01 ± 0.22^d	48.02 ± 0.58^a	5.60 ± 0.02^b
9.6	19.36 ± 0.18^a	13.41 ± 0.24^e	48.07 ± 0.27^a	5.63 ± 0.03^b
12	19.34 ± 0.31^a	11.02 ± 0.30^f	48.16 ± 0.67^a	5.71 ± 0.05^a

Data represents the mean ± standard deviation of three batches of cheese; triplicate analysis was performed on each batch;

Numbers with the different letter were significantly different (p < 0.05) in the same row, otherwise it was not significantly different.

TABLE 2 Compositional analysis of imitation cheese containing RS

Resistant starch (%)	Protein (%)	Fat (%)	Moisture (%)	pH
0(control)	19.20 ± 0.15^a	23.21 ± 0.14^a	47.58 ± 0.43^c	5.52 ± 0.03^b
2.4	19.23 ± 0.29^a	20.97 ± 0.38^b	47.65 ± 0.49^c	5.53 ± 0.05^b
4.8	19.19 ± 0.25^a	18.32 ± 0.21^c	47.71 ± 0.34^c	5.54 ± 0.03^b
7.2	19.13 ± 0.19^a	16.08 ± 0.16^d	47.74 ± 0.50^c	5.54 ± 0.03^b
9.6	19.27 ± 0.24^a	13.37 ± 0.19^e	47.88 ± 0.30^b	5.56 ± 0.04^b
12	19.15 ± 0.28^a	11.13 ± 0.22^f	48.15 ± 0.25^a	5.64 ± 0.03^a

Data represents the mean ± standard deviation of three batches of cheese; triplicate analysis was performed on each batch;

Numbers with the different letter were significantly different (p < 0.05) in the same row, otherwise it was not significantly different.

FIGURE 1 The textural of imitation cheeses containing inulin or RS; (a) Hardness; (b) Cohesiveness; (c) Springiness.

FIGURE 2 Meltability of imitation cheeses with or without various inulin or resistant starch measured 48 h after manufacture.

FIGURE 3 Stretch ability of imitation cheeses with or without various inulin or resistant starch measured 48 h after manufacture.

FIGURE 4 Scanning electron microscopic image of the imitation Mozzarella cheese control (a, e), containing inulin; (b: 2.4%, c: 7.2%, d: 12%) or RS (f: 12%, g: 12%, h: 7.2%) at 500, 1000, 2000× magnification.

FIGURE 5 Electron micrographs of (A) control 52% moisture imitation cheese (_500), (B) imitation cheese containing 12.5% Novelose240 (_500), and (C) imitation cheese containing 12.5% Novelose330 (_800). F: fat globule; P: Protein matrix; H: honeycomb structure; S: starch.^[4]

FIGURE 6 Electron micrographs (×7500) of imitation cheese containing10% of either (A) Novelose240 or (B) Novelose330. S: starch; P: protein matrix.^[4]

Montesinos-Herrero, C.; Cottell, D.C.; O’Riordan, E.D.; O’Sullivan, M. Partial Replacement of Fat by Functional Fibre in Imitation Cheese: Effects on Rheology and Microstructure. International Dairy Journal 2006, 16, 910–919.

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