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Investigation of textural, rheological and sensory properties of white cheese analog containing sesame seeds oleosome

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Abstract

This study aimed to extract aqueous oleosomes from sesame seeds, to study the characteristics of oleosomes and the effect of sesame oleosomes with different levels (zero, 25, 50, 75, and 100%) as an alternative to saturated fatty acids on rheological and sensory properties of cheese. The amount of moisture, ash, fat, protein, and carbohydrate in sesame seeds were 5 ± 0.01%, 4.55 ± 0.71%, 53 ± 0.02%, 19.59 ± 1.34%, and 13.23 ± 0.12%, respectively. The rheological evaluation of cheese determined that the treatments always behave like a viscoelastic solid, so that at low strains, the storage modulus is greater than the loss modulus, and on the contrary, at higher strains, the loss modulus is greater than the storage model. The textural and morphological characteristics results of cheese showed that changes in each parameter were significant (p < 0.05) depending on the cheese formulation and the percentage of sesame seed oleosome used in the formulation. Also, the strongest viscoelastic structure of cheeses is related to the treatment containing 75% of oleosomes. The strong molecular arrangement between protein and fat was lost when the oleosome content was 100%, resulting in a decrease in cheese texture quality. However, the highest overall acceptance in terms of the panelist was observed in the treatment containing 100% oleosome. According to the results of textural analysis and sensory evaluation, the use of 75% sesame seed oleosome in cheese formulation as a cream substitute can be an effective method to reduce cheese fat, improve its texture properties, and produce useful products.

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Authors and Affiliations

  1. Department of Food Science and Technology, Shahrood Branch, Islamic Azad University, Shahrood, Iran

    Fatemeh Sheikh & Maryam Hasani

  2. Bioprocessing and Biodetection Lab (BBL), Department of Food Science and Technology, University of Tehran, Karaj, Iran

    Hossein Kiani

  3. Department of Chemical Engineering, Shahrood Branch, Islamic Azad University, Shahrood, Iran

    Mohammad JavadAsadollahzadeh & Javad Seyfi

Authors
  1. Fatemeh Sheikh
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  2. Maryam Hasani
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  4. Mohammad JavadAsadollahzadeh
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  5. Javad Seyfi
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Correspondence to Maryam Hasani.

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Sheikh, F., Hasani, M., Kiani, H. et al. Investigation of textural, rheological and sensory properties of white cheese analog containing sesame seeds oleosome. Food Measure 17, 63–74 (2023). https://doi.org/10.1007/s11694-022-01582-0

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  • DOI: https://doi.org/10.1007/s11694-022-01582-0

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