Palm-based oils as milk fat alternatives in Mozzarella cheese analogue

Authors

DOI:

https://doi.org/10.3989/gya.1193231.2080

Keywords:

Meltability, Palm oil, Sensory, Stretchability

Abstract


This research featured the noteworthy properties of a Mozzarella cheese analogue composed of palm oil (PO) and palm olein (POo) as milk fat alternatives. The objective of this study was to examine the properties of a palm-based Mozzarella cheese analogue (P-MCA) in comparison to a fat-free Mozzarella cheese analogue (FF-MCA) and a commercial Mozzarella cheese sample (C-MC) containing 68% palm-based Mozzarella cheese analogue. Mozzarella cheese samples were analyzed for compositional properties, color, functional properties (stretchability and meltability) and sensory evaluation. The stretchability and meltability of both P-MCA and FF-MCA were desirably and significantly (p < 0.05) higher than the C-MC. Moreover, the P-MCA had the significantly highest (p < 0.05) acceptance score for all sensory attributes in both raw form and as a pizza topping. In conclusion, the P-MCA showed superior performance in terms of functionality and sensory acceptance.

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References

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Published

2024-09-30

How to Cite

1.
Ismail N, Mat Yusuff M, Mohd Hassim NA, Saw MH, Wazir H, Tang T, Kanagaratnam S. Palm-based oils as milk fat alternatives in Mozzarella cheese analogue. Grasas aceites [Internet]. 2024Sep.30 [cited 2026Jul.28];75(3):2080. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2080

Issue

Vol. 75 No. 3 (2024)

Section

Research

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