Login Register Cart 0
Generic placeholder image

Current Nutrition & Food Science

Editor-in-Chief

ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

Back
Journal Home About Journal Editorial Board Journal Insight Current Issue Volumes/Issues
Subscribe
General Research Article

Manufacture of Functional Fat-free Cream Cheese Fortified with Probiotic Bacteria and Flaxseed Mucilage as a Fat Replacing Agent

Author(s): Engy M. Akl, Samy M. Abdelhamid, Suzanne M. Wagdy and Heba H. Salama*

Volume 16, Issue 9, 2020

Page: [1393 - 1403] Pages: 11

DOI: 10.2174/1573401316666200227112157

Price: $65

Abstract

Background: Cream cheese is a fatty cheese that is popular with many consumers and highly nutritious. There are many studies to reduce its fat content by fat replacers. Flaxseed mucilage has the potential for stabilizing emulsions, thickening foods and gelling solutions. High-quality cream cheese is manufactured by replacing fat with flaxseed mucilage.

Objective: This study aimed to prepare probiotic-fortified and fat-free cream cheese using flaxseed mucilage as a fat replacer and as prebiotic.

Methods: The mucilage was extracted and added at different concentrations to the manufactured cream cheese during processing. Chemical properties, microbiological analysis and sensory evaluation of the produced cream cheese were investigated.

Results: The results showed that the addition of mucilage to the cream cheese increased the protein, ash and the total solids while the moisture content and the pH values were decreased. Cream cheese viscosity significantly increased with the addition of flaxseed mucilage and decreased during the storage period. The results also showed that the combination of flaxseed mucilage and probiotic bacteria has potent antibacterial activity against some pathogenic bacteria like Pseudomonas aeruginosa and Yersinia enterocolitica. The mucilage improved the texture, enhanced the survival of the probiotic bacteria and improved the overall sensorial characteristics of the cheese.

Conclusion: The manufactured product could be suitable for consumers having some health issues related to the consumption of fat and as sources of probiotic bacteria.

Keywords: Antimicrobial, fat replacer, flaxseed mucilage, functional cream cheese, prebiotic, probiotic.

« Previous Next »
Graphical Abstract

[1]
Jeon SS, Lee SJ, Ganesan P, Kwak HS. Comparative study of flavor, texture, and sensory in cream cheese and cholesterol-removed cream cheese. Food Sci Biotechnol 2012; 21: 159-65.
[http://dx.doi.org/10.1007/s10068-012-0020-6]
[2]
Mohamed FAE, Salama HH, El-Sayed SM, El-Sayed HS, Zahran HA. Utilization of natural antimicrobial and antioxidant of Moringa oleifera leaves extract in manufacture of cream cheese. J Biol Sci 2018; 18: 92-106.
[http://dx.doi.org/10.3923/jbs.2018.92.106]
[3]
Salari S, Zanganeh M, Fadavi A, Ahmadi Z. Effect of xanthan gum and carboxymethyl cellulose on chemical and sensory properties of cream cheese. Int J Adv Technol 2017; 8: 1-6.
[http://dx.doi.org/10.4172/0976-4860.1000175]
[4]
Ningtyas DW, Bhandari B, Bansal N, Prakash S. The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage. Food Control 2019; 100: 8-16. a.
[http://dx.doi.org/10.1016/j.foodcont.2018.12.048]
[5]
Ningtyas DW, Bhandari B, Bansal N, Prakash S. Flavour profiles of functional reduced-fat cream cheese: effects of β-glucan, phytosterols, and probiotic L. rhamnosus. Lebensm Wiss Technol 2019; 105: 16-22.b.
[http://dx.doi.org/10.1016/j.lwt.2019.01.063]
[6]
Seon KH, Ahn J, Kwak HS. The accelerated ripening of cholesterol-reduced cheddar cheese by crosslinked β-cyclodextrin. J Dairy Sci 2009; 92(1): 49-57.
[http://dx.doi.org/10.3168/jds.2008-1319] [PMID: 19109262]
[7]
Behnia A, Karazhiyan H, Niazmand R, Nafchi ARM. Rheological properties of low-fat yogurt containing cress seed gum. Agric Sci 2013; 4: 29-32.
[8]
Rashidi H, Mazaheri-Tehrani M, Razavi SMA, Ghods-Rohany M. Improving textural and sensory characteristics of low-fat UF feta cheese made with fat replacers. J Agric Sci Technol 2015; 17: 121-32.
[9]
Huanbutta K, Sangnim T, Sittikijyothin W. Physicochemical characterization of gum from tamarind seed: potential for pharmaceutical application. Asian J Pharm Sci 2016; 11: 176-7.
[http://dx.doi.org/10.1016/j.ajps.2015.11.051]
[10]
Thakur G, Mitra A, Pal K, Rousseau D. Effect of flaxseed gum on reduction of blood glucose and cholesterol in type 2 diabetic patients. Int J Food Sci Nutr 2009; 60(Suppl. 6): 126-36.
[http://dx.doi.org/10.1080/09637480903022735] [PMID: 19548163]
[11]
Cunnane SC, Ganguli S, Menard C, et al. High α-linolenic acid flaxseed (Linum usitatissimum): some nutritional properties in humans. Br J Nutr 1993; 69(2): 443-53.
[http://dx.doi.org/10.1079/BJN19930046] [PMID: 8098222]
[12]
Probiotics in food: Health and nutritional properties and guidelines for evaluation FAO Food and Nutrition Paper No 85. Rome, Italy: World Health Organization and Food and Agriculture Organization.
[13]
Pineiro M, Stanton C. Probiotic bacteria: legislative framework-- requirements to evidence basis. J Nutr 2007; 137(3)(Suppl. 2): 850S-3S.
[http://dx.doi.org/10.1093/jn/137.3.850S] [PMID: 17311986]
[14]
Singer FAW, Taha FS, Mohamed SS, Gibriel A, El-Nawawy M. Preparation of mucilage/protein products from flaxseed. Am J Food Technol 2011; 6: 260-78.
[http://dx.doi.org/10.3923/ajft.2011.260.278]
[15]
Association of Official Analytical Chemists 15th ed. Washington,DC . 2005.
[16]
Taha FS, Ibrahim MA. Effect of degree of hydrolysis on the functional properties of some oilseed proteins. Grasas Aceites 2002; 53: 273-81.
[http://dx.doi.org/10.3989/gya.2002.v53.i3.317]
[17]
Alfredo VO, Gabriel RR, Luis CG, David BA. Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.). Lebensm Wiss Technol 2009; 42: 168-73.
[http://dx.doi.org/10.1016/j.lwt.2008.05.012]
[18]
Shahidi F, Han XQ, Symwiecki J. Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chem 1995; 53: 285-93.
[http://dx.doi.org/10.1016/0308-8146(95)93934-J]
[19]
Wang Y, Li D, Wang LJ, Li SJ, Adhikari B. Effects of drying methods on the functional properties of flaxseed gum powders. Carbohydr Polym 2010; 81: 128-33.
[http://dx.doi.org/10.1016/j.carbpol.2010.02.005]
[20]
Lucey JA. Acid and acid/heat coagulated cheese.In: Encyclopedia of Dairy Sciences. London: Academic Press 2003; Vol. 1: pp. 350-6.
[21]
Official Methods of Analysis. 17th ed. Gaithersburg, MD, USA 2007.
[22]
Less GJ, Jago GR. Method for the Estimation of acetaldehyde in culture dairy products. Aust J Dairy Technol 1969; 24-181.
[23]
El-Sayed SM, Salama HH, El-Sayed MM. Preparation and properties of functional milk beverage fortified with kiwi pulp and sesame. RJPBCS 2015; 6: 609-18.
[24]
Salama HH. EL-Sayed SM, Abdalla AM. Enhancing the nutritive values of ice milk based on dry leaves and oil of Moringa oleifera. Am J Food Technol 2017; 12: 86-95.
[http://dx.doi.org/10.3923/ajft.2017.86.95]
[25]
Lyon WJ, Sethi JK, Glatz BA. Inhibition of psychrotrophic organisms by propionicin PLG-1, a bacteriocin produced by Propionibacterium thoenii. J Dairy Sci 1993; 76(6): 1506-13..
[http://dx.doi.org/10.3168/jds.S0022-0302(93)77482-2] [PMID: 8326023]
[26]
Bacteriological Analytical Manual. 9th ed. Arlington, VA, USA: AOAC International 2002.
[27]
Standard methods for the examination of dairy products. 12th ed. New York, Arlington, VA, USA: American Public Health Association 1992.
[28]
Effat BA. Effect of using Lactobacillus reuteri with other probiotic cultures on quality of Domiati cheese. Minufiya J Agric Res 2000; 25: 445-60.
[29]
Perez MB, Saguir FM. Transfer and subsequent growth and metabolism of Lactobacillus plantarum in orange juice medium during storage at 4 and 30°C. Lett Appl Microbiol 2012; 54(5): 398-403.
[http://dx.doi.org/10.1111/j.1472-765X.2012.03235.x PMID: 22409293]
[30]
SPSS for Windows. Release 100 (27 Oct, 1999) Standard version Copyright SPSS Inc, 1989-1999. 1999..
[31]
Salehi F, Kashaninejad M. Effect of drying methods on textural and rheological properties of basil seed gum. Int Food Res J 2017; 24: 2090-6.
[32]
Kaewmanee T, Bagnasco L, Benjakul S, et al. Characterization of mucilages extracted from seven Italian cultivars of flax. Food Chem 2014; 148: 60-9.
[http://dx.doi.org/10.1016/j.foodchem.2013.10.022 PMID: 24262527]
[33]
Cui W, Mazza G, Biliaderis CG. Chemical structure, molecular size distribution and rheological properties of flaxseed gum. J Agric Food Chem 1994; 42: 1891-5.
[http://dx.doi.org/10.1021/jf00045a012]
[34]
Fekri N, Khayami M, Heidari R, Jamee R. Chemical analysis of flaxseed, sweet basil, dragon head and quince seed mucilages. Res J Biol Sci 2008; 3: 166-70.
[35]
Barbary OM, Al-Sohaimy SA, El-Saadani MA, Zeitoun AMA. Extraction, composition and physicochemical properties of flaxseed mucilage. J Adv Agric Res 2009; 14: 605-20.
[36]
Abd El-Aziz M, Haggag HF, Kaluoubi MM, Hassan LK, El Sayed MM, Sayed AF. characterization of ethanol precipitated cress seed and flaxseed mucilage compared with guar gum. Am J Food Technol 2016; 11: 84-91.
[http://dx.doi.org/10.3923/ajft.2016.84.91]
[37]
Dev DK, Quensel E. Preparation and functional properties of linseed protein product containing different levels of mucilage. J Food Sci 1988; 53: 1834-7.
[http://dx.doi.org/10.1111/j.1365-2621.1988.tb07854.x]
[38]
Tee YB, Tee TL, Daengprok W, Talib RA. Chemical, physical and barrier properties of edible film from Flaxseed mucilage. BioResources 2017; 12: 6656-64.
[http://dx.doi.org/10.15376/biores.12.3.6656-6664]
[39]
Wang QI, Ellis PR, Ross-Murphy SB. Dissolution kinetics of guar gum powders 2: effects of concentration and molecular weight. Carbohydr Polym 2003; 53: 75-83.
[http://dx.doi.org/10.1016/S0144-8617(03)00009-2]
[40]
Han YL, Gao J, Yin YY, Jin ZY, Xu XM, Chen HQ. Extraction optimization by response surface methodology of mucilage polysaccharide from the peel of Opuntia dillenii haw. fruits and their physicochemical properties. Carbohydr Polym 2016; 151: 381-91.
[http://dx.doi.org/10.1016/j.carbpol.2016.05.085] [PMID: 27474580]
[41]
Kankaanpaa-Anttila B, Anttila M. Flax preparation, its use and production. US Patent US5925401,. 1999.
[42]
Raccach M, McGrath R, Daftarian H. Antibiosis of some lactic acid bacteria including Lactobacillus acidophilus toward Listeria monocytogenes. Int J Food Microbiol 1989; 9(1): 25-32.
[http://dx.doi.org/10.1016/0168-1605(89)90034-2] [PMID: 2518151]
[43]
Lu L, Walker WA. Pathologic and physiologic interactions of bacteria with the gastrointestinal epithelium. Am J Clin Nutr 2001; 73(6): 1124S-30S.
[http://dx.doi.org/10.1093/ajcn/73.6.1124S] [PMID: 11393190]
[44]
Nemcová R, Lauková A, Gancarčíková S, Kašteľ R. In vitro studies of porcine lactobacilli for possible probiotic use. Berl Munch Tierarztl Wochenschr 1997; 110(11-12): 413-7.
[PMID: 9451838]
[45]
Strojný L, Štofilová J, Hijová E, et al. Effect of Lactobacillus plantarum LS/07 in combination with flaxseed oil on the microflora, enzymatic activity, and histological changes in the development of chemically induced precancerous growth in the rat colon. Czech J Anim Sci 2014; 59: 268-77.
[http://dx.doi.org/10.17221/7497-CJAS]
[46]
Chytilová M, Nemcová R, Gancarčíková S, Mudroňová D, Tkáčiková L. Flax-seed oil and Lactobacillus plantarum supplementation modulate TLR and NF-κB gene expression in enterotoxigenic Escherichia coli challenged gnotobiotic pigs. Acta Vet Hung 2014; 62(4): 463-72.
[http://dx.doi.org/10.1556/AVet.2014.024] [PMID: 25410388]
[47]
Salama H, Hammad Y, Hamzawi LF, Hassan ZMR. Food for Better Health 2007. Proceedings of the10th Egyption Conference for Dairy Science and Technology. 2007 November 19-21; 503-516..
[48]
Hassan ZMR, Hammad Y, Hassanin AM, Salama H. Food for Better Health 2007.Proceedings of the 10th Egyption Conference for Dairy Science and Technology. 2007 November 19-21; 463- 479..
[49]
Estevez A, Mejia J, Figuerola F, Escobar B. Effect of solid content and sugar combinations on the quality of soymilk-based yogurt. J Food Process Preserv 2010; 34: 87-97.
[http://dx.doi.org/10.1111/j.1745-4549.2008.00281.x]
[50]
Salama HH, Abdelhamid SM, El Dairouty RK. Coconut bio-yogurt phytochemical-chemical and antimicrobial-microbial activities. Pak J Biol Sci 2019; 22(11): 527-36.
[51]
Tamime AY, Robinson RK. Yoghurt: science and technology. 1st ed. Oxford: Pergamon Press 1985.
[52]
Abd El-Aziz M, Ahmed NS, Sayed AF, Mahran GA, Hamad YA. Production of non-fat yoghurt by using maltodextrin as fat replacer. Res Bull Fac Agric Ain Shams Uni 2003; pp. 1-11.
[53]
Abd El-Aziz M, Ahmed NS, Sayed AF, Mahran GA, Hamad YA. Eds. Milk and Dairy Products for a Healthy Future Proceedings of the 9th Egyptian Conference for Dairy Science and Technology. 2004 October 9-11; Cairo, Egypt. 2004; p. 243.
[54]
Amer SN, Moussa AE, Anis SMK, Salama FM. Comparative study between Biograde as new product and Zabadi. Egypt J Applied Sci 1991; 6: 667.
[55]
Salama FMM. Chemical and organoleptical properties of biograde-like product made from lactose-hydrolysed milk. Egypt J Dairy Sci 1993; 21: 273-82.
[56]
Hassan LK, Haggag HF, El Kalyoubi MH. Abd EL-Aziz M, El-Sayed MM, Sayed AF. Physico-chemical properties of yoghurt containing cress seed mucilage or guar gum. AOAS 2015; 60: 21-8.
[57]
Mehri H, Camille D, Nam FH, Farah H. Flaxseed soluble dietary fibre enhances lactic acid bacterial survival and growth in kefir and possesses high antioxidant capacity. J Food Res 2013; 2: 152-63.
[http://dx.doi.org/10.5539/jfr.v2n5p152]
[58]
Roberfroid M, Slavin J. Nondigestible oligosaccharides. Crit Rev Food Sci Nutr 2000; 40(6): 461-80.
[http://dx.doi.org/10.1080/10408690091189239] [PMID: 11186236]
[59]
Irigoyen A, Arana I, Castiella M, Torre P, Ibáñez FC. Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food Chem 2005; 90: 613-20.
[http://dx.doi.org/10.1016/j.foodchem.2004.04.021]
[60]
Mehanna NS, Effat BA, Dabiza NMA, Tawfik NF, Sharaf OM. Incorporation and viability of some probiotic bacteria in functional dairy foods. II. Hard cheese. Minufiya J Agric Res 2002; 27: 225-41.
[61]
Castro JM, Tornadijo ME, Fresno JM, Sandoval H. Biocheese: a food probiotic carrier. BioMed Res Int 2015.2015723056
[http://dx.doi.org/10.1155/2015/723056] [PMID: 25802862]
[62]
Fodje AML, Chang PR, Leterme P. In vitro bile acid binding and short-chain fatty acid profile of flax fiber and ethanol co-products. J Med Food 2009; 12(5): 1065-73.
[http://dx.doi.org/10.1089/jmf.2008.0242] [PMID: 19857071]

Rights & Permissions Print Cite
Article Metrics
23
© 2024 Bentham Science Publishers | Privacy Policy