Use of medicinal Konjac hydrocolloide in the production of functional low-fat ultra-filtered Feta cheese

Document Type : Original Article

Authors

1 Khorasan razavi agricultural and natural resources research and education center, AREEO, Mashad, Iran

2 MSc of modern dairy products, Khorasan Razavi Agricultural and Natural Resources Research and Education Center

3 Khorasan Razavi Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization, Mashhad, Iran

10.22092/mpt.2025.369510.1188

Abstract

In recent years, due to the spread of obesity, the production of low-fat products has attracted the attention of researchers. In the meantime, the functional and health properties of Konjac gum have gained special importance in weight loss and calorie intake reduction. This research aimed to produce functional and low-fat ultra-refined feta cheese by adding medicinal konjac gum along with Xanthan and Kappa-Carrageenan. In this regard, Konjac hydrocolloids (0 to 0.35%), Xanthan (0 to 0.35%), and Kappa-Carrageenan (0 to 0.1%) were used. The cheese samples produced were examined for hardness, gumminess, springiness, and water retention. The results of the texture tests showed that among the linear and quadratic effects, only the linear effect of Xanthan gum and Konjac on the hardness of the samples was significant (P<0.01), while Kappa-Carrageenan gum had no significant effect on the hardness of the samples (P<0.05). In addition, due to the presence of Konjac gum, the watering of the product was minimized.

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