Effect of jujube pulp on the quality of cream cheese product during storage
ABSTRACT: Cheese is favored by foreign consumers for its remarkable nutritional profile and unique taste. However, Chinese consumers find it difficult to accept its strong flavor profile. Therefore, it is imperative to develop a cheese product that meets the flavor preferences of Chinese consumers....
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| Format: | Article |
| Language: | English |
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Elsevier
2025-03-01
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| Series: | Journal of Dairy Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030224013390 |
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| author | Bingshou Wang Xiuli Ma Fang Wang Guoying Qi Mingyue Chen Anna Liu Wanning Fan |
| author_facet | Bingshou Wang Xiuli Ma Fang Wang Guoying Qi Mingyue Chen Anna Liu Wanning Fan |
| author_sort | Bingshou Wang |
| collection | DOAJ |
| description | ABSTRACT: Cheese is favored by foreign consumers for its remarkable nutritional profile and unique taste. However, Chinese consumers find it difficult to accept its strong flavor profile. Therefore, it is imperative to develop a cheese product that meets the flavor preferences of Chinese consumers. In this study, jujube pulp was used to partially substitute cow milk (0%, 5%, 10%, 15%, 20%; wt/wt) to develop cream cheese products. The effect of different amounts of jujube pulp on the composition, texture, rheology, microstructure, and sensory properties of cream cheese products during storage was investigated. The results showed that at the same storage time, the moisture content and yield of the product increased as the amount of jujube pulp increased, and both protein content and fat content decreased. In addition, hardness, and storage modulus decreased, protein cross-linking was disrupted, serum channels were enlarged, and jujube flavor and smoothness scores increased, whereas cream flavor scores decreased. At the same amount of jujube pulp, the soluble nitrogen content of the product increased during storage, while the hardness and storage modulus decreased, and the sensory score peaked at 7 d. Principal component analysis revealed positive relationships between protein content, fat content, hardness, and storage modulus of the product, whereas these parameters showed negative relationships with moisture content and jujube flavor. The cream cheese products with 10% and 15% jujube pulp showed the best sensory quality. This study will provide a theoretical basis for the quality control of jujube flavored cream cheese products and technical support for the development of cheese products tailored to the preferences of Chinese consumers. |
| format | Article |
| id | doaj-art-72a162e104da45cab2f9807070830552 |
| institution | OA Journals |
| issn | 0022-0302 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Dairy Science |
| spelling | doaj-art-72a162e104da45cab2f98070708305522025-08-20T02:01:01ZengElsevierJournal of Dairy Science0022-03022025-03-0110832293230210.3168/jds.2024-25723Effect of jujube pulp on the quality of cream cheese product during storageBingshou Wang0Xiuli Ma1Fang Wang2Guoying Qi3Mingyue Chen4Anna Liu5Wanning Fan6School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai 264025, Shandong, ChinaSchool of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai 264025, Shandong, ChinaSchool of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai 264025, Shandong, China; Corresponding authorSchool of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai 264025, Shandong, ChinaSchool of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai 264025, Shandong, ChinaSchool of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai 264025, Shandong, ChinaFood Science and Engineering College, Beijing University of Agriculture, Beijing 102206, ChinaABSTRACT: Cheese is favored by foreign consumers for its remarkable nutritional profile and unique taste. However, Chinese consumers find it difficult to accept its strong flavor profile. Therefore, it is imperative to develop a cheese product that meets the flavor preferences of Chinese consumers. In this study, jujube pulp was used to partially substitute cow milk (0%, 5%, 10%, 15%, 20%; wt/wt) to develop cream cheese products. The effect of different amounts of jujube pulp on the composition, texture, rheology, microstructure, and sensory properties of cream cheese products during storage was investigated. The results showed that at the same storage time, the moisture content and yield of the product increased as the amount of jujube pulp increased, and both protein content and fat content decreased. In addition, hardness, and storage modulus decreased, protein cross-linking was disrupted, serum channels were enlarged, and jujube flavor and smoothness scores increased, whereas cream flavor scores decreased. At the same amount of jujube pulp, the soluble nitrogen content of the product increased during storage, while the hardness and storage modulus decreased, and the sensory score peaked at 7 d. Principal component analysis revealed positive relationships between protein content, fat content, hardness, and storage modulus of the product, whereas these parameters showed negative relationships with moisture content and jujube flavor. The cream cheese products with 10% and 15% jujube pulp showed the best sensory quality. This study will provide a theoretical basis for the quality control of jujube flavored cream cheese products and technical support for the development of cheese products tailored to the preferences of Chinese consumers.http://www.sciencedirect.com/science/article/pii/S0022030224013390cream cheese productjujuberheologymicrostructure |
| spellingShingle | Bingshou Wang Xiuli Ma Fang Wang Guoying Qi Mingyue Chen Anna Liu Wanning Fan Effect of jujube pulp on the quality of cream cheese product during storage Journal of Dairy Science cream cheese product jujube rheology microstructure |
| title | Effect of jujube pulp on the quality of cream cheese product during storage |
| title_full | Effect of jujube pulp on the quality of cream cheese product during storage |
| title_fullStr | Effect of jujube pulp on the quality of cream cheese product during storage |
| title_full_unstemmed | Effect of jujube pulp on the quality of cream cheese product during storage |
| title_short | Effect of jujube pulp on the quality of cream cheese product during storage |
| title_sort | effect of jujube pulp on the quality of cream cheese product during storage |
| topic | cream cheese product jujube rheology microstructure |
| url | http://www.sciencedirect.com/science/article/pii/S0022030224013390 |
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