Development of cream cheese formulations contained various types of seeds and evaluation of quality parameters in cheese formulations

The objectives of this study were to addition (3%) of chia, kinoa, teff and poppy seeds known as super foods to preferred cream cheese formulations by each age-group consumer and to test the quality parameters of prepared new formulations during the 90 days of storage.. Although the fluctations during the storage, it was observed that dry weight values of another cheese samples have decreasing trend. There was a statistically significant difference among the samples for total oil and protein contents of cheese samples and a slight increases in both values were shown. Regular increase of water-soluble nitrogen contents (for control, chia and poppy seed added cheese samples) drawed attention during the all storage period. Yeast- mold (CFU/ml) and coliform counts (MPN/mL) were detected as <10 as well as total mesophilic aerobic bacteria (TMAB) counts were shown a reduction phase. All cream cheese samples were assessed from a sensory propeties (appearance, texture/mouth feel, taste/flavor) and it was concluded that cream cheese added with teff seed was more preferable. In conclusion, the addition of chia, kinoa and teff seed addition into cream-cheese formulations may not caused to undesirable the nutritional and quality changes to storage periods and these seeds can be successfully used to preparation of different formulations in the food industry.