Effect of fat replacer on physicochemical, sensorial and rheological properties of low-fat mozzarella cheese

This study examined the effects of bamboo fiber (BF) and citrus fiber (CF), individually and in combination, on the physicochemical, rheological, and sensory properties of low-fat mozzarella cheese. Proximate analysis showed that fiber incorporation increased moisture content and pH while reducing acidity and fat, reflecting the fibers' water-binding ability and role as fat replacers. Rheological results revealed a dose-dependent rise in storage (Gʹ) and loss (Gʺ) moduli, indicating improved rigidity and elasticity. The dominance of elastic behavior (Gʹ > Gʺ; Tan δ < 1) suggested a reinforced internal network, most pronounced at moderate BF levels (≤15%) or balanced fiber blends. At higher concentrations, slight decreases in Gʹ and Gʺ occurred, likely due to structural weakening from fiber overload. Linear viscoelastic range, yield strain, and flow strain analyses further confirmed that moderate fiber addition provided optimal resistance, whereas excess fiber promoted early structural failure. Sensory evaluation showed that samples with low CF (1.5–3.5%) and BF (5–10%) maintained acceptable flavor and mouthfeel comparable to the control, while higher fiber contents, particularly blends, reduced acceptability. Overall, BF and CF show promise as fat replacers in low-fat cheese, provided their levels are carefully optimized to balance functionality and sensory quality.