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

Abstract

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 role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues

“…Waxy maize starch and modified starches such as oxidized potato starch have been used to create meltable hard cheese structures (Dobson & Marangoni, 2023;Lyu et al, 2023). Various dietary fibers including citrus, pea, and potato fibers have been added to formulations as water-holding components and thickeners, which enhance nutritional value as well (Gurbuz et al, 2024;Michel et al, 2022). Hydrocolloids such as konjac mannan, gellan, and xanthan are preferred gums for stabilizing the structure and binding water by their gelation ability.…”