A low‐fat synbiotic cream cheese containing herbal gums, Bifidobacterium adolescentis and Lactobacillus rhamnosus: Physicochemical, rheological, sensory, and microstructural characterization during storage

Abstract

AbstractThis study aimed to use natural herbal gums, as fat replacers, for preparing a low‐fat synbiotic cream cheese; for this purpose, the effects of Lepidium perfoliatum seed gum (LPSG) (1% w/w) and flaxseed gum (FG) (1% w/w) on physicochemical, rheological, organoleptic, and microstructural properties of low‐fat cream cheese containing B. adolescentis and L. rhamnosus were analyzed over a 45‐day storage period. The results indicated that adding LPSG and FG had no significant effects on acidity and pH (p > .05). The results also showed that full‐fat (FF) cheese samples had the highest textural (hardness (1.099–0.88), cohesiveness (0.72–0.67), springiness (1.95–1.64), adhesiveness (1.01–0.69), and spreadability (1.53–1.17)), viscosity and sensory scores (color (4.22–4.18), odor (4.13–4.09), taste (4.19–3.89), texture (4.08–3.81), and overall acceptability (4.01–3.72)) during 45‐day storage. Based on the probiotic count test, only the treated samples with LPSG + FG had a probiotic count in the standard range (6.23 cfu/g) at the end of the storage time. The outcomes of the present study indicated that the incorporation of LPSG and FG into the formulation of low‐fat synbiotic cream cheese could be an effective strategy to overcome the problems associated with fat reduction.