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),...