Understanding the structure and function of low-fat low-salt cheese and the potential to enrich with micronutrients.

了解低脂低盐奶酪的结构和功能以及富含微量营养素的潜力。

• 批准号: 2432383
• 金额: --
• 依托单位: Harper Adams University
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2020
• 资助国家: 英国
• 起止时间: 2020 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2432383
• 关键词: Understanding; structure; function; low; fat

The UK consumes 732,000 tonnes of hard cheese annually. The health consequences of this are substantial, as 100g of cheddar contains 50% and 25% of an adult's recommended daily intake of total fat and sodium respectively. High consumption of fat has been associated with increased risk of heart disease, type-2 diabetes, and stroke. A major pitfall of low-fat cheese is its stiff and rubbery texture due to changes developed in the protein structure, as fewer fat droplets are immersed in the protein matrix. Additional drawbacks of low-fat cheese are its poor sensory characteristics (e.g. lack of an umami flavour) and its poorer baking quality. Hence, there is a need to look for ingredients or structures that act as an active filler and are embedded in the cheese protein matrix, to produce high quality low-fat low-salt cheese.Modern diets are leading to insufficient daily intake of products rich in micronutrients, such as vitamins, bioactive compounds and omega 3 fatty acids, the nutritionally conscious consumers are seeking more functional foods in their diet. The development of new functional foods requires technologies for incorporating the health-promoting ingredients, without affecting their functionality and bioavailability. The project aims to reduce levels of fat and salt in cheese by 30% and 10% respectively and potentially fortify the low fat and low salt cheese with various micronutrients to benefit consumers. The project will analyse the microstructure, physical properties, encapsulation efficiency of the micronutrients, sensory evaluation and functionality of the cheese produced.

英国每年消耗73.2万吨硬奶酪。这对健康的影响是巨大的，因为100克切达奶酪分别含有成人每日推荐摄入量的50%和25%的总脂肪和钠。高脂肪摄入与心脏病、2型糖尿病和中风的风险增加有关。低脂奶酪的一个主要缺陷是由于蛋白质结构的变化而导致的僵硬和橡胶质地，因为较少的脂肪滴浸入蛋白质基质中。低脂奶酪的其他缺点是其感官特性差（例如缺乏鲜味）和烘焙质量较差。因此，有必要寻找作为活性填料并嵌入奶酪蛋白质基质中的成分或结构，以生产高品质的低脂低盐奶酪。现代饮食导致富含微量营养素（如维生素、生物活性化合物和ω 3脂肪酸）的产品每日摄入不足，有营养意识的消费者正在寻求更多的功能性食品。新功能食品的开发需要在不影响其功能性和生物利用度的情况下，将促进健康的成分纳入其中的技术。该项目旨在将奶酪中的脂肪和盐含量分别降低30%和10%，并可能用各种微量营养素强化低脂和低盐奶酪，使消费者受益。该项目将分析所生产奶酪的微观结构、物理特性、微量营养素的封装效率、感官评价和功能性。