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

• Published in: Food science & nutrition 2024-08, Vol.12 (8), p.5872-5881
• Main Authors: Gurbuz, Basak, Cayir, Merve, Akdeniz, Esra, Akyıl Öztürk, Saniye, Karaman, Safa, Karimidastjerd, Atefeh, Toker, Omer Said, Palabıyık, İbrahim, Konar, Nevzat
• Format: Article
• Language: English
• Subjects: Cheese; citrus fiber; Color; Consumers; Cream; cream cheese; Dairy products; Dietary fiber; Food; Fruits; Hardness; Lactose; Market shares; Milk; non‐dairy products; Nutrition research; Original; Physicochemical properties; Proteins; Sensory evaluation; Sensory properties; Variance analysis; Vegan; Veganism; Vegetarianism; Water activity
• ISSN: 2048-7177; 2048-7177
• DOI: 10.1002/fsn3.4220

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. 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.