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Effect of Resistant Starch and Inulin on the Properties of Imitation Mozzarella Cheese

The effect of two fat replacers (inulin and resistant starch) on functional properties and microstructure of imitation Mozzarella cheeses was evaluated. Three groups of imitation Mozzarella cheeses were manufactured by adding 0, 2.4, 4.8, 7.2, 9.6, and 12% (w/w) inulin or resistant starch instead of the fat, respectively. Inclusion of the inulin up to 7.2% in cheese, fat content of it was significantly (p ≤ 0.05) decreased and the moisture and pH values of it were significantly (p ≤ 0.05) different. Inclusion of resistant starch up to 9.6% in cheese, fat content of it was significantly (p ≤ 0.01) decreased and the moisture and pH values of it were significantly (p ≤ 0.05) different. The physical properties of these cheeses were significantly different (p ≤ 0.05) among them. The textural properties were determined by instrumental texture proﬁle. With increased levels of inulin or resistant starch from 2.4 to 12% (w/w), the hardness of the resultant imitation cheeses were significantly increased (p ≤ 0.05), while the cohesiveness and springiness decreased and the meltability and stretch ability had reduced (p ≤ 0.05), compared with the control, especially containing resistant starch stretch ability had reduced more. The microstructure of imitation Mozzarella cheese was observed by scanning electron microscopy. The scanning electron microscopy results indicated that interactions between casein and inulin or resistant starch in imitation cheeses accounted for variance properties of imitation cheese. It is concluded that inulin or resistant starch could be used to replace up to 7.2% of the fat in imitation cheese and that the preferred substitution was inulin.