Production and Evaluation of Soft Sheep's Milk Cheese Analogues Supplemented With Quinoa Seed Flour and Xanthan Gum

Abstract

Sheep milk cheese analogues were made from whole sheep's milk with the addition of 0.03% Xanthan gum (XG) and Quinoa seed flour (QSF) at rates of 1, 2 and 3% (w/w). The chemical, rheological, sensory properties and yield of sheep milk cheese analogues were studied. The addition of QSF and XG reduced the moisture and fat content of sheep milk cheese analogues, while the protein content increased with the addition of QSF up to 2% and decreased slightly thereafter. The carbohydrate, crude fiber and ash content also increased significantly with the addition of QSF. The results also indicated a significant increase in the yield of cheese analogues with the increase in the level of QSF added.Texture profile analysis showed that the hardness, gumminess, and chewiness values generally increased with increasing levels of QSF added with xanthan gum, while cohesiveness and springiness values decreased in the cheese analogues compared to the control. Cheese analogues supplemented with 1% or 2% QSF with added xanthan gum received the highest scores for flavor, body, texture, appearance, and overall acceptability, while the addition of 3% QSF had the lowest overall acceptability score.