Characterization of physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds

The physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, teff seeds were evaluated. changes in proximate composition, color values, rheological parameters, volatile profile, sensory, microbiological the samples stored at 4 °C for 90 days assessed. Significant differences initial contents dry matter, protein, fat observed among samples. pH was affected by storage time type added pseudocereal. Moreover, pseudocereal interaction titratable acidity parameters water-soluble nitrogen content increased slightly all during storage. pseudocereals exhibited a pseudoplastic behavior. consistency index ranged from 2.277 to 2.550 Pa.sn, flow behavior 0.528 0.665. counts total coliform yeast-mold <1 log CFU/g cheese, mesophilic aerobic bacteria 2.21 2.76 cheese. A 27 compounds, consisting acids, aldehydes, ketones, esters, terpenes, identified amounts butanoic acid, hexanoic octanoic nonanoic acid higher than that other volatiles, ranging 639 µg/kg 3284 µg/kg, 711.20 2723.27 187.60 722.71 75.42 206.02 respectively. most preferred terms control sample, followed SCT, SCQ, SCC