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

dc.authoridKarimidastjerd, Atefeh/0000-0003-2163-2608
dc.authoridCAYIR, MERVE/0000-0002-2553-3300
dc.contributor.authorGurbuz, Basak
dc.contributor.authorCayir, Merve
dc.contributor.authorAkdeniz, Esra
dc.contributor.authorAkyil Ozturk, Saniye
dc.contributor.authorKaraman, Safa
dc.contributor.authorKarimidastjerd, Atefeh
dc.contributor.authorToker, Omer Said
dc.date.accessioned2024-11-07T13:34:54Z
dc.date.available2024-11-07T13:34:54Z
dc.date.issued2024
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.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. The present study is carried out to optimize a vegan-based cream cheese product using pea protein and citrus fiber using mixture design approach. In the first stage, physicochemical and textural characteristics of the produced cheese samples were determined and the best receipt was created based on the textural analysis and in the second stage, three different cheese samples having different citrus fiber and fat levels were prepared and compared to those of a commercial vegan cream cheese sample.image
dc.identifier.doi10.1002/fsn3.4220
dc.identifier.endpage5881
dc.identifier.issn2048-7177
dc.identifier.issue8
dc.identifier.pmid39139951
dc.identifier.scopus2-s2.0-85194885135
dc.identifier.scopusqualityQ1
dc.identifier.startpage5872
dc.identifier.urihttps://doi.org/10.1002/fsn3.4220
dc.identifier.urihttps://hdl.handle.net/11480/16237
dc.identifier.volume12
dc.identifier.wosWOS:001233335800001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofFood Science & Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectcitrus fiber
dc.subjectcream cheese
dc.subjectnon-dairy products
dc.subjectvegan
dc.titleOptimization of citrus fiber-enriched vegan cream cheese alternative and its influence on chemical, physical, and sensory properties
dc.typeArticle

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