Effects of maltodextrin on Physicochemical and sensory properties and microstructure of low fat ultrafiltred Feta cheese

Document Type : Research Article


Demand for low-fat dairy such as low-fat cheeses is increasingly on the rise. Cheese will be impaired with fat loss in physicochemical and sensory properties, but this problem can partially be resolved using the fat replacers. In this study, maltodextrin (DE = 16) was used as a fat replacer in low fat UF cheese. Milky maltodextrin solution 25% (w / w) was  fat replacement in cheese in the levels of 15 and 50% (w / w) and chemical properties (i. e. pH, dry matter, fat, WSN / TN, and NPN / TN), sensory properties and microstructure of cheese were evaluated in storage for 2 months at 8ᵒC, in comparison to full fat UF cheese (control). The results of the statistical analysis of data showed that the interaction of ripening time and type of treatment on pH, dry matter, fat and proteolysis (WSN / TN and NPN / TN %) (P <0.05) was significant. With regarding to sensory properties, overall acceptability of both treatments compared with control sample was confirmed. The highest and lowest overall acceptability was the control sample and 15% fat reduced treatment respectively. The overall acceptability of 50% fat reduced treatment was less than the control sample, but comparable with it. Investigation of scanning electron microscope micrographs showed that reducing fat and increasing maltodextrin decreased density of protein structure in treatments containing maltodextrin. Microstructure of 50% fat reduced treatment and control at the end of 60 days of ripening compared to day 32 had been more open, but 15% fat reduced treatment had been denser. In general, according to sensory results, economic aspects, and in order to protect public health, 50% fat reduced treatment was selected as the best treatment.


Main Subjects

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