Employing Response Surface Methodology for Investigating the Impact of Nigella sativa L. Oil on Physicochemical and Organoleptic Changes of Gouda Cheese upon Accelerated Storage

Abstract

The primary goal of many producers was to preserve the quality of Gouda during maturation storage. The concentration of Nigella sativa L. oil and ripening time were two main variables in the present research that were improved using the Response Surface approach (RSM). The optimal conditions for ripening Gouda cheese were 0.29 (v/v) SFNSO concentration and 2.8 months at 14°C. It was determined that the RSM models were the best methodology for maintaining the selected Gouda cheese. The optimal Gouda cheeses: pH, fat content, moisture content, total protein, water activity (aw), ADV, and overall acceptability were found to be 5.9, 30.67%, 38%, 23.8%, 0.9131, 4.3, and 8.4, respectively. Additionally, there was a sizable overlap between the experimental and anticipated outcomes, which supported the accuracy and dependability of the proposed approach. The use of supercritical fluid Nigella sativa L. oil SFNSO on Gouda cheese improved and sustained the stability of Gouda cheese over storage time while higher black cumin concentrations had a negative effect on the sensory properties, resulting in dark appearance and bitter taste. Finally, it is necessary to produce excellent Gouda cheese on a practical scale under ideal RSM conditions.