Production of reduced ‐fat Labneh cheese with inulin and β‐glucan fibre‐based fat replacer

The beneficial role of dietary fibre in human nutrition and effects of properties on fermented dairy products have led to a growing demand for the incorporation of novel fibre‐based fat replacers. The aim of the present work was to investigate the possibility of using inulin and oat‐based β‐glucan in Labneh cheese and to analyse the physico‐chemical, textural and sensory properties of the resulting product. The results showed that the textural and sensory properties of the cheese with addition of inulin increased at a 12% fat ratio. Overall, full‐fat and reduced‐fat Labneh cheeses were firmer and had better flavour than all the low‐fat cheeses. However, inulin and oat β‐glucan, as fermentable fibres, were also degraded as fermentable fibres to produce organic acids and had the potential for use as fat replacers in low‐fat dairy systems.
Source: International Journal of Dairy Technology - Category: Nutrition Authors: Tags: Original Research Source Type: research