Effects of Supplement Wild Almond on the Physical and Sensory Properties of Cream Cheese Products

Abstract

This research aimed to study the optimal amount of Wild Almond seeds supplementation at levels of 0, 5, 10, 15, and 20% and their effects on the physical and sensory characteristics of cream cheese products. The data were analyzed using analysis of variance and mean comparison using Duncan's New Multiple Range Test at a 95% confidence level. The results showed that the amount of Wild Almond seeds significantly affected the acceptability scores of cream cheese in terms of appearance, color, odor, taste, texture, and overall liking (p<0.05). Cream cheese supplemented with 5% Wild Almond seeds received the highest acceptance score of 7.69, corresponding to the "like very much" level. When texture characteristics were tested, viscosity increased significantly (p<0.05), resulting from intermolecular internal friction. The increase in viscosity was attributed to the structural effects of basil seeds, which contain high levels of mucilage, a natural water-soluble polysaccharide with excellent water absorption properties that enhances the viscosity and stability of the cream cheese product. The most acceptable Wild Almond seeds cream cheese formulation consisted of: 66% cow's milk, 27% whipping cream, 5% basil seeds, 4% lime juice, 2.8% sugar, and 0.2% salt.