The findings showed that there was a significant impact of added hydrocolloids (inulin
and resistant starch) and their concentrations on the meltabilty, stretchability, hardness and
yield of low fat mozzarella cheese.Hence, it was concluded
that the addition of inulin @ 0.4% and/or resistant starch @ 1.0% as fat replacers revealed the
exceptional prospects to produce low fat Mozzarella cheese without much compromising the
quality and functionalitOn the basis of functional parameters, cheese samples with
inulin @ 0.4% and resistant starch @ 1.0% exhibited the best results.Two
hydrocolloids i.e. inulin (0.2, 0.4 and 0.6%) and resistant starch (0.5, 1.0 and 1.5) were added in
Mozzarella cheese making from low fat milk (2% fat).The Mozzarella cheese samples
were analyzed for physico-chemical composition, functional properties, cheese yield and textural
profile.