Optimization of citrus fiber‐enriched vegan cream cheese alternative and its influence on chemical, physical, and sensory properties

Author:

Gurbuz Basak1,Cayir Merve2,Akdeniz Esra1,Akyıl Öztürk Saniye3,Karaman Safa4,Karimidastjerd Atefeh1ORCID,Toker Omer Said1ORCID,Palabıyık İbrahim5,Konar Nevzat6

Affiliation:

1. Department of Food Engineering, Chemical and Metallurgical Engineering Faculty Yildiz Technical University Istanbul Turkey

2. Department of Fisheries Technology Engineering, Surmene Faculty of Marine Sciences Karadeniz Technical University Trabzon Turkey

3. Azelis Application and Training Center Istanbul Turkey

4. Department of Food Engineering, Engineering Faculty Niğde Ömer Halisdemir University Nigde Turkey

5. Department of Food Engineering, Agricultural Faculty Tekirdag Namik Kemal University Tekirdag Turkey

6. Department of Dairy Technology, Agriculture Faculty Ankara University Ankara Turkey

Abstract

AbstractDairy product alternatives have increased in recent years as a result of medical prescriptions or personal preferences. The main purpose of the present study was to optimize vegan‐based cream cheese formulation added with citrus fiber considering the textural and physicochemical properties of the samples. The physicochemical (pH value, water activity, and color), texture, microstructure, and sensory properties of manufactured vegan‐based cream cheese were characterized and compared to those of a commercial one. Three optimized products were produced, according to the textural properties. The addition of citrus fiber did not affect the pH and water activity values of the cheese samples significantly. Although citrus fiber had an effect on the color values of the samples, a significant difference in the sensory scores was not recorded by the panelists. The sample having 1.21% citrus fiber (A) showed a hardness value similar to that of control sample and it received high sensory appreciation. The sample added with 1.41% citrus fiber (B) was scored high by the panelists, with no significant difference compared to commercial cream cheese, even though it showed high hardness. According to the results of the current research, vegan‐based cream cheese can be produced as a promising food as a new alternative to milk and dairy products.

Publisher

Wiley

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