Use of Plant Seeds in Cheese Production
DOI:
https://doi.org/10.24925/turjaf.v13i9.2603-2614.7695Keywords:
plant seeds, cheese, functional foodAbstract
Cheese is a widely consumed and nutritious staple meal created through several methods and components globally. The utilization of alternate botanical sources in cheese production has gained prominence in recent years. Plant seeds are noteworthy for cheese manufacturing due to their rich array of nutritional and functional components. The study aims to investigate plant seeds utilized in functional cheese production and to illuminate research on new product creation. Seeds can be utilized directly, as well as flour, extract, gum, mucilage, or oils derived from seeds in cheese production. The incorporation of plant seeds in cheeses enhances the levels of vitamins, minerals, dietary fiber, vital fatty acids, as well as phenolic and antioxidant compounds. The incorporation of plant seeds enhances the physicochemical properties of certain cheeses, augments antimicrobial efficacy, positively influences oxidative stability during storage, lowers production costs, inhibits surface mold formation as a coating agent, and improves cheese texture and sensory attributes. This study examined the incorporation of Chia, flaxseed, basil, sesame, black cumin, quinoa, Moringa oleifera seeds, and various other seeds into cheese. The impact of these seeds on cheese quality was examined.
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