TY - JOUR
T1 - Rheological, textural, microstructural and sensory impact of exopolysaccharide-producing Lactobacillus plantarum isolated from camel milk on low-fat akawi cheese
AU - Ayyash, Mutamed
AU - Abu-Jdayil, Basim
AU - Hamed, Fathalla
AU - Shaker, Reyad
N1 - Funding Information:
Authors are grateful to United Arab Emirates University for funding this project via SQU/UAE Joint Project grant No. G00002238 . Authors would like also to acknowledge Prof. Nagendra Shah (The University of Hong Kong) for proofreading. All authors have no conflict of interests.
Publisher Copyright:
© 2017 Elsevier Ltd
PY - 2018/1
Y1 - 2018/1
N2 - The aim of this study was to investigate the influence of EPS-producing Lactobacillus plantarum strains isolated from camel milk on chemical composition, rheological properties, texture profile, microstructure and sensory properties of low-fat akawi cheese. Low-fat akawi cheeses were made using three different cultures; traditional culture (non-EPS), commercial EPS culture (MEPS+; ropy type) and Lb. plantarum isolated from camel milk (CEPS+; ropy type). Moisture and salt contents of cheeses made with EPS+ cultures were higher than those made with non-EPS⁻ culture. The magnitude of storage modulus G′ was significantly higher than loss modulus for all cheeses during all storage periods. The magnitude of elastic G′ and complex G* moduli of non-EPS cheese were higher than MEPS+ and CEPS+ cheeses. Cheeses with non-EPS¯ exhibited more hardness and adhesiveness than MEPS+ and CEPS+ at 0 and 7 days of storage. Hardness of cheeses at 0 day coincided with dynamic parameters, elastic G′ and complex G* moduli. At 0 day, microstructure of non-EPS showed large pores compared to cheeses made with EPS-producing cultures. Cheeses made with non-EPS⁻ had lower scores in adhesiveness, aroma, saltiness and appearance but higher in sourness compared with those made with EPS+ cultures at 0 day of storage.
AB - The aim of this study was to investigate the influence of EPS-producing Lactobacillus plantarum strains isolated from camel milk on chemical composition, rheological properties, texture profile, microstructure and sensory properties of low-fat akawi cheese. Low-fat akawi cheeses were made using three different cultures; traditional culture (non-EPS), commercial EPS culture (MEPS+; ropy type) and Lb. plantarum isolated from camel milk (CEPS+; ropy type). Moisture and salt contents of cheeses made with EPS+ cultures were higher than those made with non-EPS⁻ culture. The magnitude of storage modulus G′ was significantly higher than loss modulus for all cheeses during all storage periods. The magnitude of elastic G′ and complex G* moduli of non-EPS cheese were higher than MEPS+ and CEPS+ cheeses. Cheeses with non-EPS¯ exhibited more hardness and adhesiveness than MEPS+ and CEPS+ at 0 and 7 days of storage. Hardness of cheeses at 0 day coincided with dynamic parameters, elastic G′ and complex G* moduli. At 0 day, microstructure of non-EPS showed large pores compared to cheeses made with EPS-producing cultures. Cheeses made with non-EPS⁻ had lower scores in adhesiveness, aroma, saltiness and appearance but higher in sourness compared with those made with EPS+ cultures at 0 day of storage.
KW - Camel
KW - Exopolysaccharide (EPS)
KW - Low-fat akawi
KW - Probiotic
KW - Rheological
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U2 - 10.1016/j.lwt.2017.09.023
DO - 10.1016/j.lwt.2017.09.023
M3 - Article
AN - SCOPUS:85029577499
SN - 0023-6438
VL - 87
SP - 423
EP - 431
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
ER -