Gurbuz Basak, Cayir Merve, Akdeniz Esra, Akyıl Öztürk Saniye, Karaman Safa, Karimidastjerd Atefeh, Toker Omer Said, Palabıyık İbrahim, Konar Nevzat
Department of Food Engineering, Chemical and Metallurgical Engineering Faculty Yildiz Technical University Istanbul Turkey.
Department of Fisheries Technology Engineering, Surmene Faculty of Marine Sciences Karadeniz Technical University Trabzon Turkey.
Food Sci Nutr. 2024 May 27;12(8):5872-5881. doi: 10.1002/fsn3.4220. eCollection 2024 Aug.
Dairy 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.
近年来，由于医嘱或个人偏好，乳制品替代品的种类有所增加。本研究的主要目的是在考虑样品质地和理化性质的基础上，优化添加柑橘纤维的纯素奶油芝士配方。对所生产的纯素奶油芝士的理化性质（pH值、水分活度和颜色）、质地、微观结构和感官特性进行了表征，并与市售产品进行了比较。根据质地特性生产了三种优化产品。添加柑橘纤维对芝士样品的pH值和水分活度值没有显著影响。尽管柑橘纤维对样品的颜色值有影响，但评审员并未记录到感官评分有显著差异。含有1.21%柑橘纤维的样品（A）的硬度值与对照样品相似，且获得了较高的感官评价。添加了1.41%柑橘纤维的样品（B）被评审员评为高分，与市售奶油芝士相比无显著差异，尽管其硬度较高。根据当前研究结果，纯素奶油芝士有望作为一种新的替代牛奶和乳制品的食品被生产出来。
