17A-21 |
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Y. Lario1, F. J. García Pérez, E. Sendra, V. Martínez, A. Lozoya, E. Sayas-Barberá, J. A. Perez-Alvarez7, and J. FERNÁNDEZ LÓPEZ1. (1) División de Tecnología de Alimentos, Universidad Miguel Hernández, Escuela Politécnica Superior de Orihuela, Ctra Beniel km 3,2, Orihuela (Alicante), 03312, Spain, (2) AgroFood Technology, Miguel Hernandez University, EPSO Ctra. Beniel Km 3,2, Orihuela, Alicante, 03312, Spain Citrus juice industry causes great amounts of by-products that can be used for the obtention of pigments, flavonoids, essential oils and dietary fiber. Their high fiber content and functional properties can be used by the food industry to developed new “fiber enriched” products as fresh dairy products. The most consumed Spanish fresh cheese is obtained from pasteurizated milk by enzymatic coagulation and it is usually consumed within few days. Consumers perceive fresh cheese as a healthy food. Its high moisture content implies a high syneresis that could be decreased by the addition of lemon fiber which has high water holding capacity. The aim of this work was to evaluate the utilization of lemon fiber from citrus juice by-products in fresh cheese elaboration, studying its influence on the textural properties of cheese along cold storage. Moisture, fat and pH were determined. Syneresis was evaluated by centrifugation. Uniaxial compression and stress relaxation tests were run for textural determinations. The results showed that fiber addition produced a crumbly curd and favoured whey release during cheese manufacture (72.4% whey control, 73.3% whey lemon fiber). Fresh cheese with lemon fiber presented lower moisture values (69.73%) than control cheese (72.85%). However, the high water holding capacity of lemon fiber (11.87 g water/g lemon fiber) decreased the syneresis of fresh cheese along cold storage. Lemon fiber addition increased stress (4.4 kPa control, 10.6 kPa lemon fiber) and decreased strain at fracture (0.40 control, 0.38 lemon fiber) and yielded cheeses with lower fluid behaviour. Along cold storage cheese moisture decreased and induced changes in textural properties, increasing stress at fracture of both types of cheese. These results suggest that lemon fiber from citrus by-products could be used as functional ingredient in fresh cheese formulation reducing syneresis, and enhancing textural properties and nutritional quality of cheese.
Session 17A, Dairy Foods: Cheese and microbiology
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