Physicochemical, Functional, Fatty Acids Profile, Health Lipid Indices, Microstructure and Sensory Characteristics of Walnut-Processed Cheeses
In the present study, processed cheeses fortified with walnut paste (a high source of omega-3 fatty acids) were developed and characterized. In order to identify the best cheese formulation, the effects of different proportions of walnut paste (0, 5, 10, and 15%) on cheese physicochemical, functiona...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/10/2274 |
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| author | Khaled A. Abbas Hani S. Abdelmontaleb Shaimaa M. Hamdy Abderrahmane Aït-Kaddour |
| author_facet | Khaled A. Abbas Hani S. Abdelmontaleb Shaimaa M. Hamdy Abderrahmane Aït-Kaddour |
| author_sort | Khaled A. Abbas |
| collection | DOAJ |
| description | In the present study, processed cheeses fortified with walnut paste (a high source of omega-3 fatty acids) were developed and characterized. In order to identify the best cheese formulation, the effects of different proportions of walnut paste (0, 5, 10, and 15%) on cheese physicochemical, functional, fatty acids profile, health lipid indices (atherogenic and thrombogenic), microstructure, and sensorial characteristics were studied. Results showed that walnut-added samples had significantly (<i>p ≤</i> 0.05) higher levels of acidity, protein, fat, and ash contents with lower meltability and oil separation index compared to the control. Processed cheeses with walnuts contained significantly (<i>p ≤</i> 0.05) higher percentages of MUFAs, and <i>ω</i>-3 PUFAs (mainly α-linolenic acid) and significantly (<i>p</i> ≤ 0.05) lower amounts of SFAs (mainly myristic, palmitic and stearic acids) and <i>ω</i><sub>6</sub>/<i>ω</i><sub>3</sub> ratio. Scanning Electron Micrograph of processed cheese containing walnut paste showed uniform distribution of walnut in the protein matrix. Processed cheeses made with 5 or 10% walnut paste presented the most acceptable sensory properties. These results indicated that walnut paste supplementation can be used as a nutritional strategy to increase concentrations of human health-promoting fatty acids in processed cheeses while maintaining good sensory and technological properties. |
| first_indexed | 2024-03-10T06:34:55Z |
| format | Article |
| id | doaj.art-a6bab20cca024dd68c78d182c4bd3f8f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T06:34:55Z |
| publishDate | 2021-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a6bab20cca024dd68c78d182c4bd3f8f2023-11-22T18:13:27ZengMDPI AGFoods2304-81582021-09-011010227410.3390/foods10102274Physicochemical, Functional, Fatty Acids Profile, Health Lipid Indices, Microstructure and Sensory Characteristics of Walnut-Processed CheesesKhaled A. Abbas0Hani S. Abdelmontaleb1Shaimaa M. Hamdy2Abderrahmane Aït-Kaddour3Dairy Department, Faculty of Agriculture, Fayoum University, Fayoum 63511, EgyptDairy Department, Faculty of Agriculture, Fayoum University, Fayoum 63511, EgyptDairy Department, Faculty of Agriculture, Fayoum University, Fayoum 63511, EgyptVetAgro Sup, INRAE (National Institute for Agriculture, Food, and Environment), Université Clermont Auvergne, UMRF, 89 Avenue de L’Europe, F-63370 Lempdes, FranceIn the present study, processed cheeses fortified with walnut paste (a high source of omega-3 fatty acids) were developed and characterized. In order to identify the best cheese formulation, the effects of different proportions of walnut paste (0, 5, 10, and 15%) on cheese physicochemical, functional, fatty acids profile, health lipid indices (atherogenic and thrombogenic), microstructure, and sensorial characteristics were studied. Results showed that walnut-added samples had significantly (<i>p ≤</i> 0.05) higher levels of acidity, protein, fat, and ash contents with lower meltability and oil separation index compared to the control. Processed cheeses with walnuts contained significantly (<i>p ≤</i> 0.05) higher percentages of MUFAs, and <i>ω</i>-3 PUFAs (mainly α-linolenic acid) and significantly (<i>p</i> ≤ 0.05) lower amounts of SFAs (mainly myristic, palmitic and stearic acids) and <i>ω</i><sub>6</sub>/<i>ω</i><sub>3</sub> ratio. Scanning Electron Micrograph of processed cheese containing walnut paste showed uniform distribution of walnut in the protein matrix. Processed cheeses made with 5 or 10% walnut paste presented the most acceptable sensory properties. These results indicated that walnut paste supplementation can be used as a nutritional strategy to increase concentrations of human health-promoting fatty acids in processed cheeses while maintaining good sensory and technological properties.https://www.mdpi.com/2304-8158/10/10/2274functional processed cheeseomega fatty acidswalnutsatherogenic indexthrombogenic index |
| spellingShingle | Khaled A. Abbas Hani S. Abdelmontaleb Shaimaa M. Hamdy Abderrahmane Aït-Kaddour Physicochemical, Functional, Fatty Acids Profile, Health Lipid Indices, Microstructure and Sensory Characteristics of Walnut-Processed Cheeses Foods functional processed cheese omega fatty acids walnuts atherogenic index thrombogenic index |
| title | Physicochemical, Functional, Fatty Acids Profile, Health Lipid Indices, Microstructure and Sensory Characteristics of Walnut-Processed Cheeses |
| title_full | Physicochemical, Functional, Fatty Acids Profile, Health Lipid Indices, Microstructure and Sensory Characteristics of Walnut-Processed Cheeses |
| title_fullStr | Physicochemical, Functional, Fatty Acids Profile, Health Lipid Indices, Microstructure and Sensory Characteristics of Walnut-Processed Cheeses |
| title_full_unstemmed | Physicochemical, Functional, Fatty Acids Profile, Health Lipid Indices, Microstructure and Sensory Characteristics of Walnut-Processed Cheeses |
| title_short | Physicochemical, Functional, Fatty Acids Profile, Health Lipid Indices, Microstructure and Sensory Characteristics of Walnut-Processed Cheeses |
| title_sort | physicochemical functional fatty acids profile health lipid indices microstructure and sensory characteristics of walnut processed cheeses |
| topic | functional processed cheese omega fatty acids walnuts atherogenic index thrombogenic index |
| url | https://www.mdpi.com/2304-8158/10/10/2274 |
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