Development and characterization of cheese spread fortified with flaxseed oil
DOI:
https://doi.org/10.5219/scifood.95Keywords:
flaxseed oil, cheese spread, omega-3 fortification, physicochemical properties, sensory evaluationAbstract
This study aimed to develop a healthier processed cheese spread by replacing milk fat with flaxseed oil, a rich source of omega-3 fatty acids. The research tested flaxseed oil substitution levels of 25%, 50%, 75%, and 100% to find the optimal balance between health benefits and product quality. Key analyses included titratable acidity, moisture content, pH, fat content, protein, ash content, microbiological growth, and sensory evaluation. The major finding includes that increasing flaxseed oil led to decreased initial acidity, but acidity increased during storage. Moisture content rose over 21 days initial moisture ranged 35.05–36.55%, slightly increasing during 21 days, with T4 and T3 maintaining the highest levels (36.77%) at later stages, and pH increased with more flaxseed oil, as Fresh samples displayed pH values ranging from 6.16 (T0) to 6.31 (T4), though 25% substitution showed similar pH to the control. Fat contents and ash contents significantly increased with flaxseed oil fortification. Microbial counts also rose, likely due to typical cheese breakdown organisms, as Fresh samples had initial TBC values ranging from 83 CFU/g (T0) to 91 CFU/g (T4). By Day 21, the TBC for T0 rose to 101 CFU/g, while T4 showed a more pronounced increase, reaching 116 CFU/g. Sensory tests showed colour changes to yellow and brown hues, but overall good acceptance (T3, T4), yielding lower initial scores due to the oil's distinct colour and flavor profile. T0 (control) and T1 (25% oil) maintained superior acceptability throughout. The study concludes that flaxseed oil can produce a healthier cheese spread with lower levels of saturated and trans fats while maintaining acceptable sensory qualities.
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