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. 2024 May 27;12(8):5872-5881.
doi: 10.1002/fsn3.4220. eCollection 2024 Aug.

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

Basak Gurbuz  1 , Merve Cayir  2 , Esra Akdeniz  1 , Saniye Akyıl Öztürk  3 , Safa Karaman  4 , Atefeh Karimidastjerd  1 , Omer Said Toker  1 , İbrahim Palabıyık  5 , Nevzat Konar  6
Affiliations

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

Basak Gurbuz et al. Food Sci Nutr. .

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.

Keywords: citrus fiber; cream cheese; non‐dairy products; vegan.

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Conflict of interest statement

All authors declare no conflicts of interest.

Figures

FIGURE 1
FIGURE 1
Formulated samples and commercial cream chesses.
FIGURE 2
FIGURE 2
Effect of processing variables on the hardness value of vegan‐based cream cheese samples.
FIGURE 3
FIGURE 3
The microstructure of the vegan‐based cream cheese samples by polarized light microscopy with 40× objective. (a) Sample with 1.21% citrus fiber, (b) sample with 1.41% citrus fiber, (c) sample with 1.60% citrus fiber, and (d) commercial vegan‐based cream cheese.
See this image and copyright information in PMC

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