Development and Evaluation of Value-Added Cheese Spread using Red Cabbage Microgreens and Flaxseeds

Abstract

Abstract: Microgreens, the young seedlings of vegetables and herbs, are gaining popularity for their distinct flavors , superior nutritional content and positive impact on gut health. Red cabbage microgreens (RCMG) stand out with remarkable vitamin C (147mg/100g) and other antioxidant rich phytochemicals content. Flax seeds (FS), known for their versatility in food offer cardiovascular benefits with high levels of alpha-linolenic acid and dietary fiber. This study aimed to develop value-added cheese spread using RCMG and FS, employing pre-preparation treatments like blanching and roasting. Three variations (V1, V2, V3) with varying RCMG and FS compositions were developed and evaluated. Commercially available cheese spread was used as the control (basic). Sensory evaluation, conducted by 46 semi-trained panelists using a 9-point Hedonic rating scale, revealed V1 (RCMG-30%, FS-6%) as the most accepted variation with good spreadability compared to the basic cheese spread. Value-added cheese spread showed no signs of spoilage in 30 days shelf life check under refrigeration. This study indicates the successful incorporation of Red Cabbage microgreens and Flaxseeds into the cheese spread with good sensory acceptability.