Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese
作者： Pengcheng Wen , Yanli Zhu , Jie Luo , Pengjie Wang , Bin Liu
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摘要: ABSTRACT Reduced-fat foods have become more popular due to their health benefits; however, reducing the fat content of food affects sensory experience. Therefore, it is necessary improve acceptance reduced-fat that full-fat equivalents. The aim this study was evaluate effect adding whey protein microgels (WPM) with an average diameter 4 μm, or WPM adsorbed anthocyanins [WPM (Ant)] on textural and properties Cheddar cheese (RFC). prepared in 2 ways: (1) by WPM, designated as RFC+M, (2) (Ant), RFC+M (Ant). For comparison, RFC without substitutes were also prepared. We discovered addition (Ant) increased moisture content, fluidity, meltability RFC, reduced its hardness, springiness, chewiness. characteristics markedly inferior those cheese, whereas significantly improved RFC. showed a high potential anthocyanin carriers effectively foods.
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