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<p>Consumers increasingly choose low-fat mozzarella cheese (LFMC) as a healthy food substitute. However, reducing the fat content results in a firmer texture and impairs the color profile, making it less appealing to the market. This study estimated the effect of taro root mucilage as a fat replacer in LFMC prepared with &lt; 2.5% milk fat in enhancing sensory and textural characteristics. The key parameters studied for the quality assessment of LFMC were textural, color, and nutritional properties. For this purpose, mucilage from taro roots was extracted and added in concentrations (1%, 2.5%, and 5% (v/v)) for the preparation of LFMC. The results indicated that LFMC treatments experienced a considerable reduction in fat content, while the LFMC treatments with 2.5% (v/v) taro root (TT<sub>2</sub>) exhibited a better color profile. A higher free oil content of 3.8% was observed in the positive control (T<sub>o</sub>), while the lowest was reported in TT<sub>1</sub> with 1% (v/v) taro root mucilage. The lowest puncture and shear forces of 2.12&#xa0;N and 2.17&#xa0;N were observed in LFMC treatments prepared using 2.5% plant mucilage. The results concluded that 2.5% (v/v) taro root mucilage was considered best for textural and organoleptic properties in LFMC.</p>

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Effect of Taro root mucilage as a fat replacer to improve the textural and color profile of low-fat mozzarella cheese

  • 期刊论文

  • 发表日期：

    2025年10月22日

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  • Aqsa Akhtar,
  • Tetsuya Araki,
  • Daisuke Nei,
  • Nauman Khalid

摘要

Consumers increasingly choose low-fat mozzarella cheese (LFMC) as a healthy food substitute. However, reducing the fat content results in a firmer texture and impairs the color profile, making it less appealing to the market. This study estimated the effect of taro root mucilage as a fat replacer in LFMC prepared with < 2.5% milk fat in enhancing sensory and textural characteristics. The key parameters studied for the quality assessment of LFMC were textural, color, and nutritional properties. For this purpose, mucilage from taro roots was extracted and added in concentrations (1%, 2.5%, and 5% (v/v)) for the preparation of LFMC. The results indicated that LFMC treatments experienced a considerable reduction in fat content, while the LFMC treatments with 2.5% (v/v) taro root (TT2) exhibited a better color profile. A higher free oil content of 3.8% was observed in the positive control (To), while the lowest was reported in TT1 with 1% (v/v) taro root mucilage. The lowest puncture and shear forces of 2.12 N and 2.17 N were observed in LFMC treatments prepared using 2.5% plant mucilage. The results concluded that 2.5% (v/v) taro root mucilage was considered best for textural and organoleptic properties in LFMC.