Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese
Jalal Portaghi,
Ali Heshmati,
Mehdi Taheri
et al.
Abstract:This study aims to produce fat‐reduced cream cheese using the different levels (0.25%–0.5%) of basil seed and xanthan gum by a RSM method. The basil seed, xanthan gum, and fat levels did not significantly influence the cream cheese's pH and acidity. With the fat reduction, textural properties were lost; for example, hardness, gumminess, and adhesiveness increased, and cohesiveness decreased. In addition, low‐fat cream cheese's sensory score (taste, mouthfeel, and overall acceptance score) was lower. However, a… Show more
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