The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread
Abstract
:1. Introduction
2. Results and Discussion
2.1. Composition
2.2. Texture Analysis
2.3. Spreadability
2.4. Flow Behavior
2.5. Dynamic Oscillatory Rheology—Frequency Sweep
2.6. Dynamic Oscillatory Rheology—Temperature Sweep
2.7. Tribological Properties
2.8. Aroma Release
2.9. Cryo-Scanning Electron Microscope (Cyro-SEM)
3. Materials and Methods
3.1. Materials
3.2. Preparation of the Model Processed Cheese Spread
3.3. Preparation of the Aroma Solutions
3.4. Preparation of Artificial Saliva
3.5. Compositional Analysis and pH Measurements
3.6. Texture Analysis
3.7. Spreadability
3.8. Flow Behavior
3.9. Dynamic Oscillatory Rheology
3.10. Tribological Properties
3.11. Aroma Release Analysis by Proton-Transfer-Reaction Mass Spectrometry (PTR-MS)
3.12. Cryo-Scanning Electron Microscope (Cyro-SEM)
3.13. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Abbreviations
CD | Corn dextrin |
Full fat | 100% fat sample |
Fatred X | All samples where fat is replaced 100% by water |
Fatred 30 | 30% fat is replaced 100% by water |
Fatred 70 | 70% fat is replaced 100% by water |
Fatred 50 | 50% fat is replaced 100% by water |
100 CD X | All samples where fat is replaced 100% by CD |
100 CD 30 | 30% fat is replaced 100% by CD |
100 CD 70 | 70% fat is replaced 100% by CD |
100 CD 50 | 50% fat is replaced 100% by CD |
75 CD 50 | 50% fat is replaced 75% by CD and 25% by lactose |
50 CD 50 | 50% fat is replaced 50% by CD and 50% by lactose |
25 CD 50 | 50% fat is replaced 25% by CD and 75% by lactose |
0 CD 50 | 50% fat is replaced 0% by CD and 100% by lactose |
Y CD 50 | All samples with 50% fat replacement |
PCS | Processed cheese spread |
Appendix A
Formulation | DM | Fat (abs) | Fat (in DM) | Protein (abs) | Protein (in DM) | Energy Density 1 | Energy Density 1 |
---|---|---|---|---|---|---|---|
Per 100 g | (g) | (g) | (g) | (g) | (g) | (kJ) | (kcal) |
Full fat | 37.0 ± 1.5 a | 20.9 ± 0.5 a | 56.5 ± 2.6 a | 8.9 ± 0.1 a | 24.0 ± 0.8 d | 942 | 228 |
Fatred 30 | 30.4 ± 0.8 b | 14.8 ± 0.3 b | 48.7 ± 1.7 b | 8.7 ± 0.3 a | 28.5 ± 0.7 bc | 720 | 174 |
Fatred 70 | 23.9 ± 3.1 c | 6.5 ± 0.3 d | 27.4 ± 3.4 d | 8.9 ± 0.1 a | 37.5 ± 4.0 a | 424 | 102 |
Fatred 50 | 26.8 ± 1.0 bc | 9.8 ± 0.5 c | 36.8 ± 3.2 c | 8.8 ± 0.1 a | 32.8 ± 1.0 b | 572 | 138 |
100 CD 30 | 36.3 ± 1.3 a | 14.5 ± 0.3 b | 40.0 ± 2.0 c | 8.9 ± 0.1 a | 24.5 ± 1.0 cd | 770 | 186 |
100 CD 70 | 37.2 ± 1.4 a | 6.4 ± 0.0 d | 17.6 ± 0.3 e | 8.9 ± 0.4 a | 24.0 ± 1.5 cd | 541 | 130 |
100 CD 50 | 37.1 ± 1.7 a | 10.2 ± 0.2 c | 27.5 ± 1.1 d | 8.5 ± 0.2 a | 23.0 ± 1.7 d | 656 | 158 |
75 CD 50 | 35.9 ± 0.8 a | 10.4 ± 0.2 c | 28.9 ± 0.4 d | 8.8 ± 0.1 a | 24.4 ± 0.6 cd | 675 | 163 |
50 CD 50 | 36.6 ± 0.8 a | 10.5 ± 0.3 c | 28.8 ± 0.8 d | 8.9 ± 0.1 a | 24.3 ± 0.9 cd | 694 | 167 |
25 CD 50 | 35.9 ± 1.4 a | 10.1 ± 0.1 c | 28.1 ± 1.4 d | 8.9 ± 0.1 a | 24.8 ± 1.2 cd | 714 | 172 |
0 CD 50 | 36.6 ± 2.2 a | 10.3 ± 0.4 c | 28.3 ± 2.7 d | 8.9 ± 0.2 a | 24.4 ± 1.0 cd | 733 | 176 |
Formulation | Butane-2,3-dione (ppbv) | Butanoic Acid (ppbv) | 3-Methylbutanoic Acid (ppbv) | Heptan-2-one (ppbv) | Ethyl Butanoate (ppbv) | Nonan-2-one (ppbv) |
---|---|---|---|---|---|---|
Full fat | 114.0 ± 5.0 a | 93.8 ± 6.2 a | 37.7 ± 19.8 a | 82.6 ± 13.0 c | 130.4 ± 19.0 a | 119.9 ± 28.7 b |
100 CD 50 | 121.3 ± 16.6 a | 102.1 ± 34.2 a | 29.5 ± 5.5 a | 85.9 ± 9.8 bc | 136.3 ± 38.6 a | 131.3 ± 34.5 ab |
75 CD 50 | 115.2 ± 7.2 a | 113.8 ± 20.2 a | 32.1 ± 7.8 a | 99.1 ± 14.7 abc | 153.6 ± 29.0 a | 138.3 ± 29.0 ab |
50 CD 50 | 113.1 ± 7.1 a | 93.0 ± 28.9 a | 32.7 ± 4.0 a | 97.3 ± 10.4 abc | 132.6 ± 38.9 a | 155.0 ± 22.0 ab |
25 CD 50 | 116.6 ± 10.8 a | 111.2 ± 20.7 a | 33.8 ± 7.8 a | 103.4 ± 17.1 ab | 162.3 ± 44.3 a | 169.3 ± 37.2 a |
0 CD 50 | 125.1 ± 10.9 a | 116.3 ± 35.7 a | 32.0 ± 7.2 a | 110.4 ± 16.0 a | 170.3 ± 56.7 a | 173.4 ± 33.6 a |
Fatred 50 | 122.4 ± 11.4 a | 133.2 ± 5.0 a | 44.8 ± 12.8 a | 94.5 ± 6.8 abc | 175.6 ± 15.2 a | 144.4 ± 12.9 ab |
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Formulation | AF | z | G′ at 1 Hz | G″ at 1 Hz | G* at 1 Hz | tan δ at 1 Hz |
---|---|---|---|---|---|---|
(Pa∙s1/z) | (–) | (Pa) | (Pa) | (Pa) | (–) | |
Full fat | 859.5 ± 179.6 a | 2.66 ± 0.08 g | 1450.7 ± 298.3 a | 1040.9 ± 170.1 a | 1785.9 ± 340.9 a | 0.72 ± 0.04 d |
Fatred 30 | 206.6 ± 43.0 e | 2.18 ± 0.07 h | 350.8 ± 72.9 e | 352.4 ± 59.9 d | 497.4 ± 93.8 d | 1.01 ± 0.04 c |
Fatred 70 | 36.3 ± 6.2 f | 1.77 ± 0.10 j | 57.7 ± 8.9 f | 89.2 ± 10.4 f | 106.2 ± 13.5 e | 1.55 ± 0.06 a |
Fatred 50 | 93.7 ± 17.6 f | 1.97 ± 0.08 i | 156.0 ± 34.8 f | 192.4 ± 29.6 e | 247.9 ± 44.9 e | 1.25 ± 0.08 b |
100 CD 30 | 649.5 ± 56.0 b | 2.99 ± 0.06 de | 1063.1 ± 86.9 b | 648.8 ± 37.8 b | 1245.5 ± 93.7 b | 0.61 ± 0.02 efg |
100 CD 70 | 643.6 ± 73.9 bc | 3.64 ± 0.09 a | 983.9 ± 104.9 bc | 461.9 ± 31.6 c | 1087.1 ± 108.4 bc | 0.47 ± 0.02 i |
100 CD 50 | 606.1 ± 57.7 bc | 3.31 ± 0.07 b | 955.7 ± 88.5 bcd | 508.1 ± 39.2 c | 1082.4 ± 96.0 bc | 0.53 ± 0.01 h |
75 CD 50 | 560.8 ± 43.2 bcd | 3.16 ± 0.06 c | 901.9 ± 65.9 bcd | 508.5 ± 24.7 c | 1035.5 ± 69.4 c | 0.56 ± 0.01 gh |
50 CD 50 | 538.3 ± 52.9 cd | 3.07 ± 0.07 cd | 875.2 ± 80.9 cd | 515.3 ± 33.7 c | 1015.7 ± 86.7 c | 0.59 ± 0.02 fg |
25 CD 50 | 480.9 ± 36.5 d | 2.93 ± 0.08 ef | 792.8 ± 53.6 d | 503.8 ± 25.0 c | 939.4 ± 58.5 c | 0.64 ± 0.01 ef |
0 CD 50 | 483.6 ± 30.0 d | 2.87 ± 0.05 f | 802.0 ± 47.9 d | 527.6 ± 24.2 c | 960.0 ± 53.2 c | 0.66 ± 0.01 e |
Y CD 50 | |||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
Fatred X | 100 CD X | ||||||||||
Full Fat | Fatred 30 | Fatred 70 | Fatred 50 | 100 CD 30 | 100 CD 70 | 100 CD 50 | 75 CD 50 | 50 CD 50 | 25 CD 50 | 0 CD 50 | |
(g/100 g) | (g/100 g) | (g/100 g) | (g/100 g) | (g/100 g) | (g/100 g) | (g/100 g) | (g/100 g) | (g/100 g) | (g/100 g) | (g/100 g) | |
Water | 61.4 | 67.4 | 75.4 | 71.4 | 61.4 | 61.4 | 61.4 | 61.4 | 61.4 | 61.4 | 61.4 |
Fat | 20 | 14 | 6 | 10 | 14 | 6 | 10 | 10 | 10 | 10 | 10 |
CD | 0 | 0 | 0 | 0 | 6 | 14 | 10 | 7.5 | 5 | 2.5 | 0 |
Lactose | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 2.5 | 5 | 7.5 | 10 |
Rennet casein | 9.5 | 9.5 | 9.5 | 9.5 | 9.5 | 9.5 | 9.5 | 9.5 | 9.5 | 9.5 | 9.5 |
Skim milk powder | 3.5 | 3.5 | 3.5 | 3.5 | 3.5 | 3.5 | 3.5 | 3.5 | 3.5 | 3.5 | 3.5 |
Emulsifying salt | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 |
Table salt | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
Aroma solution 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
Aroma solution 2 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 |
Aroma Solution | Aroma Compound | Concentration in Aroma Solution (µg∙g−1) | Concentration in PCS (µg∙g−1) | Log P Value [61] |
---|---|---|---|---|
1 | Butane-2,3-dione | 1938 | 19.4 | −1.34 |
Butanoic acid | 8437 | 84.4 | 0.79 | |
3-Methylbutanoic acid | 28,867 | 288.7 | 1.16 | |
Ethyl butanoate | 1500 | 15.0 | 1.71 | |
2 | Heptan-2-one | 5245 | 5.3 | 1.98 |
Nonan-2-one | 56,404 | 56.4 | 3.16 |
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Schädle, C.N.; Bader-Mittermaier, S.; Sanahuja, S. The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread. Molecules 2022, 27, 1864. https://doi.org/10.3390/molecules27061864
Schädle CN, Bader-Mittermaier S, Sanahuja S. The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread. Molecules. 2022; 27(6):1864. https://doi.org/10.3390/molecules27061864
Chicago/Turabian StyleSchädle, Christopher N., Stephanie Bader-Mittermaier, and Solange Sanahuja. 2022. "The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread" Molecules 27, no. 6: 1864. https://doi.org/10.3390/molecules27061864