Improvement of textural properties of reduced-fat labneh cheese

In this study, the possibilities of using fat substitutes and their effects on texture within the production of reduced fat Labneh cheese were investigated. Labneh cheeses were produced with three different fat ratios (18%, 12%, and 6%). For this purpose; milk and whey protein concentrates as animal protein additives; wheat gluten, pea protein isolate and soy protein isolate as vegetable protein additives, and dietary fibers (inulin, β-glucan) were used. Cheeses were stored at 4±1°C, and the samples taken on the 1st, 60th and 120th days of storage were investigated for their physico-chemical (pH, titration acidity, dry matter, ash, salt, protein, fat, amino acid, organic acid), colour (L*,a*, b*), textural (firmness, work of shear, stickiness, work of adhesion), microstructure and sensory (appearance, structure and texture, odor, color, taste, aroma, total acceptability) properties. Textural properties of the samples containing 12% fat ratio including whey protein concentrate were higher than the other samples at the beginning of the storage period, and these values decreased on 120th day of the storage. Adding dietary fiber, on the other hand; resulted in a decrease in firmness, work of shear, and an increase in stickiness and work of adhesion during storage. It was determined that addition of inulin (12% fat) improved the textural properties of cheese and formed a tighter microstructure. It was also observed that, milk protein concentrate added cheeses with 12% fat had the highest percentage of amino acids; such as proline, leucine, methionine, lysine and threonine. Malic and citric acids, formed due to the fermentation of soluble fibers, were the prominent organic acids in dietary fiber added cheeses. From the sensorial quality attributes, among all samples, the most favoured cheeses were whey protein concentrated cheeses of protein-supplemented Labnehs (12% fat), and inulin (12% fat) supplemented samples of dietary fiber-added Labnehs. In terms of total acceptability of Labneh cheeses, dietary fiber added samples showed better textural and sensory properties than protein added ones, and those containing 12% fat showed better textural and sensory properties than the ones with 6% fat. As a result, it can be concluded that the use of fat substitutes improved the technological properties of low-fat Labneh cheeses similar to full-fat cheeses, and can be as favourable as their alternatives in terms of functional nutrition.