Abstract
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 (p ≤ 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 (p ≤ 0.05) higher percentages of MUFAs, and ω-3 PUFAs (mainly α-linolenic acid) and significantly (p ≤ 0.05) lower amounts of SFAs (mainly myristic, palmitic and stearic acids) and ω6/ω3 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.
Highlights
Food technologists and nutritionists are making great efforts to develop healthy and nutritious foods
The higher acidity of walnuts in processed cheese could be explained by the acidity of fatty acids present in walnuts and their liberation during cheese processing [11,15]
A new processed cheese was developed with the incorporation of walnut paste
Summary
Food technologists and nutritionists are making great efforts to develop healthy and nutritious foods. One of the strategies is to incorporate nuts, fruits, vegetables, herbs, and spices in the formulation of processed food [1]. Walnuts (Juglans regia) are one of the richest sources of unsaturated fatty acids [2,3]. The walnut contains high levels of long-chain polyunsaturated fatty acids (PUFAs), especially linoleic (ω 6 PUFAs) and α-linolenic acid (ω 3 PUFAs), that have a beneficial effect on plasma lipid profiles and reduce the risk of cardiovascular disease, coronary heart disease, diabetes, and some cancer types [4,5,6]. Walnuts are utilized in the food industry as an ingredient in the production of biscuits, bread, cakes, and as a functional additive in meat products [7]. One of the most important strategies to augment the presence of walnuts in the diet could be to incorporate them into frequently consumed products like processed cheeses
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