A low-fat synbiotic cream cheese containing herbal gums, Bifidobacterium adolescentis and Lactobacillus rhamnosus: Physicochemical, rheological, sensory, and microstructural characterization during storage.

Abstract

This study aimed to use natural herbal gums, as fat replacers, for preparing a low-fat synbiotic cream cheese; for this purpose, the effects of Lepidium perfoliatum seed gum (LPSG) (1% w/w) and flaxseed gum (FG) (1% w/w) on physicochemical, rheological, organoleptic, and microstructural properties of low-fat cream cheese containing B. adolescentis and L. rhamnosus were analyzed over a 45-day storage period. The results indicated that adding LPSG and FG had no significant effects on acidity and pH (p > .05). The results also showed that full-fat (FF) cheese samples had the highest textural (hardness (1.099-0.88), cohesiveness (0.72-0.67), springiness (1.95-1.64), adhesiveness (1.01-0.69), and spreadability (1.53-1.17)), viscosity and sensory scores (color (4.22-4.18), odor (4.13-4.09), taste (4.19-3.89), texture (4.08-3.81), and overall acceptability (4.01-3.72)) during 45-day storage. Based on the probiotic count test, only the treated samples with LPSG + FG had a probiotic count in the standard range (6.23 cfu/g) at the end of the storage time. The outcomes of the present study indicated that the incorporation of LPSG and FG into the formulation of low-fat synbiotic cream cheese could be an effective strategy to overcome the problems associated with fat reduction.