Vegetable ingredient in cheese product

Abstract

Sesame seeds are a functional food ingredient with vasoprotective, antioxidant, prebiotic, chondro- and osteoprotective characteristics. In this study, sesame seeds were used to enrich a cheese product. The dose, method and technological production stage of the cheese product in which to add sesame seeds were determined, in addition to the effect of sesame seeds on the product’s quantitative indicators. The nutritional value of sesame seeds, their total amino acid and fatty acid compositions and microbiological parameters were evaluated, depending on the method of the filler temperature treatment. The appropriate heat treatment method was holding the functional component in milk at 73 ±2 °C for 25 min, followed by cooling to 30 ±2 °C. Adding the filler into the cheese mass before moulding the cheese head was determined as the appropriate technological step to introduce the previously prepared sesame seeds. The cheese product was found to have the best sensory characteristics at the 3% sesame seed dose compared with the doses of 1% and 5%. The cheese product enriched with sesame seeds can be recommended as a functional product for systematic consumption without restrictions for all groups in a healthy population.