Effect Of Pisum Sativum Starch As Fat Substitute On Curd Characteristics And Quality Of Cheddar Cheese

Cheese has rich nutritional value and is rich in a lot of microorganisms that are beneficial to human health.However,its high fat content is not suitable for people with obesity.Decreasing the fat content in raw milk will cause the texture of the cheese to be rough and have a reduced taste.Adding a suitable fat substitute can improve the quality of low-fat cheese.The microstructure of pea starch is very similar to that of milk fat,and it has potential as a fat substitute in natural cheese.After processing,natural cheese containing pea starch has a large amount of RS3 resistant starch.The health care function is outstanding,the application potential is large,and peas have a great potential.Starch is cheap and can save costs.However,there are few studies on the application of pea starch as a fat substitute in natural cheese.The effect of pea starch on the curd effect and the quality of cheese is not yet clear.Therefore,the use of pea starch as a fat substitute in natural cheese to study its effect on the characteristics and quality of cheese curd provides a theoretical basis for the processing of low-fat natural cheese products,and is of great significance in promoting the development of low-fat natural cheese products.In this experiment,pea starch,inulin,and concentrated whey protein were respectively added to skim milk?fat content 0.5%?,and the comparative advantages of pea starch and concentrated whey protein and inulin as fat substitutes were compared.?fat content 1.5%?and degreasing?fat content 0.5%?pea starch was added to the milk to study the effect of pea starch on the characteristics of low-fat,non-fat milk curd,and the milk curd of both milks was determined by single factor and response surface methodology.The best process parameters were to prepare pea starch low-fat,defatted Cheddar cheese under the optimum process and compare it with the full-fat cheese during the ripening period for composition,protein hydrolysis,texture,and sensory evaluation,to confirm the quality of pea starch for the cheese The impact of determining the product's feasibility.The main findings are as follows:?1?The curd time,curd strength,curd yield,and whey OD were used as indicators to add different mass fractions?1.0-6.0%?of pea starch,concentrated whey protein,and inulin to the skim milk.The effect of different fat substitutes on the properties of curd milk shows that the effect of pea starch and concentrated whey protein on the characteristics of skim milk curd is the same,that is,the curd strength and curd After the first increase and then decrease,the curd time and the OD of whey first decrease and then increase;while the increase of the inulin content leads to the curd time,the whey OD value gradually decreases,and the curd strength and curd yield gradually increase..When the added amount was 1.0-3.0%?w/w?,the pea starch group showed better curd characteristics,curd time?40-43 min?,curd strength?0.83N-0.95N?,curd yield?10.1%-11.9%?and whey OD?0.766-0.892?were significantly?P<0.05?better than whey protein and inulin.When the three non-fat milk curds were in the best condition,the effect of pea starch on the curd properties was not significantly different from that of inulin,but significantly?P<0.05?was better than that of the concentrated whey protein group.?2?The pea starches with different mass fractions?0.5-3.0%?were added to low-fat,skimmed milk,the curd pH,curdling temperature and CaCl₂ content were changed.The addition of pea starch and different coagulation were studied by single factor method under different fat content.The effect of milk condition on milk curd characteristics shows that the effect of pea starch content on the curd properties is consistent under different fat content.With the increase of pea starch content,the milk curd strength and curd yield of the two groups rise first.After the increase,the curd time and the OD of whey first decreased and then increased.Among them,when the amount of pea starch in the low-fat milk was 1.0%?w/w?,the time required for curd was the shortest,41 min,and the maximum curd strength was 0.96N.Curd yield 12.15%,whey OD 0.713;skim milk pea starch added 2.0%?w/w?,the shortest curd time is 40min,the maximum curd strength is 0.95N,curd yield and milk The clear OD values are 11.90%and 0.765.Changes in curd pH,curd temperature,and CaCl₂content were similar in both groups,but low-fat milk had lower curd time,whey OD,and higher curd strength and coagulation.Milk yield.?3?The response surface experiment was used to determine the optimum curd technology for low-fat cheese and defatted cheese.The results showed that the low-fat milk had 0.8%pea starch,curd pH 6.5,curdling temperature 33.7°C,and CaCl₂ addition 0.02.%,at this time the curd effect is best,the curd effect score is 91.28 points;the pea starch content in the skim milk is 1.8%,the curd pH value is 6.4,the curd temperature is 34.5°C,and the CaCl₂ addition amount is 0.03%.Curd milk achieved the best and the curd effect score was 90.16 points.?4?The effect of pea starch on the quality of low-fat,defatted Cheddar cheese showed that pea starch increased the protein and moisture content of low-fat and defatted Cheddar cheese compared to full-fat cheese,and the protein content of low-fat Cheddar cheese increased by 2.34%.The content increased by 3.20%;the protein content in the delipidated group increased by 4.28%and the moisture content increased by 5.22%.After adding pea starch,the W/P values of the two groups of cheese were 1.39 and 1.37,respectively,reaching the level consistent with that of the full-fat cheese.After 6 months of maturation,12%TCA-SN and pH4.6-SN of pea starch low-fat Cheddar cheese were close to the whole fat control group and the difference was not significant?P>0.05?,but the proteolysis of pea starch defatted Cheddar cheese The degree was still significantly lower than that of the whole fat control group?P<0.05?.Pea starch as a fat substitute can significantly improve the texture of low-fat,fat-free cheese.The hardness,elasticity,and cohesion of both cheeses are close to the whole fat control group and No significant difference?P>0.05?.In terms of sensory evaluation,the three groups of cheese had the most significant difference in odor,the full fat group score was significantly higher?P<0.05?than the pea starch low fat group and the defatted group;the pea starch low-fat Cheddar cheese in the overall score and full-fat Cheddar cheese The control group was similar and there was no significant difference?P>0.05?.The overall score of pea starch defatted Cheddar cheese was significantly lower?P<0.05?than that of the whole fat control group,but the overall score of 8.0 also reached an acceptable level.Therefore,pea starch as a fat substitute can improve the texture and texture of low-fat,fat-free cheese and improve the quality of cheese.