Okra Mucilage as a Multifunctional Fat Replacer in Mozzarella Cheese: A Nutritious and Sustainable Solution for the Food Industry

Abstract

Mozzarella is a white, soft, fermented cheese that is often recognized for its stretchability and typically contains approximately 40% total fat (dry basis), a considerable portion of which is saturated fat. Low-fat mozzarella cheese (LFMC) has started to increase in popularity among health-conscious consumers. Unfortunately, the inadequate meltability and rubbery texture of LFMC make it undesirable for many consumers. While excessive intake of certain types of fat, particularly saturated fat, has been associated with obesity and coronary heart disease, emerging research highlights the importance of fat quality and the role of healthy fats in the diet. This type of cheese is in high demand worldwide, particularly in pizza manufacturing. However, fat reduction often leads to undesirable textural and functional changes that could affect consumer acceptance. To avoid these issues, researchers are increasingly focusing on plant-based fat replacers. Among these, okra mucilage (OM) has emerged as a potential candidate owing to its natural thickening properties and functional sugars. OM accounts for improved mouthfeel and texture, improving common problems in low-fat cheeses, such as rubbery texture and poor meltability. It has been found that incorporating approximately 2.5% OM into LFMC can enhance stretchability and melting characteristics without sacrificing acceptable sensory qualities; however, consumer acceptance of taste and texture needs to be determined before the total replacement of dairy fat. Further research is needed to determine the optimum conditions for the use of OM to ensure batch-to-batch uniformity of cheese quality.