1. Characterization of physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds
- Author
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Buket Aydeniz Guneser, Barıs Aklale, and Onur Guneser
- Subjects
spreadable processed cheese ,pseudocereals ,functional properties ,aroma profile ,sensory analysis ,Dairying ,SF221-250 - Abstract
The physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds were evaluated. The changes in proximate composition, color values, rheological parameters, volatile profile, sensory, and microbiological properties of the cheese samples stored at 4 °C for 90 days were assessed. Significant differences in the initial contents of dry matter, protein, and fat were observed among the cheese samples. The pH was affected by the storage time and type of added pseudocereal. Moreover, the storage time and type of pseudocereal interaction affected the titratable acidity and color parameters of the cheese samples. The water-soluble nitrogen content increased slightly in all cheese samples during storage. The cheese samples supplemented with pseudocereals exhibited a pseudoplastic behavior. The consistency index of the cheese samples ranged from 2.277 to 2.550 Pa.sn, and the flow behavior index ranged from 0.528 to 0.665. The counts of total coliform and yeast-mold in all cheese samples were
- Published
- 2023
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