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<p>The increasing popularity of vegan diets necessitates the development of nutritionally optimized plant-based cheese alternatives. This study developed and evaluated three vegan cheese formulations based on pistachio, enriched with flaxseed and pumpkin seed to enhance omega-3 fatty acid content and improve nutritional quality. Samples underwent detailed chemical analyses, including fatty acid profiling and macronutrient quantification, alongside instrumental texture measurements and sensory evaluations by trained panelists. Results demonstrated that flaxseed addition significantly increased α-linolenic acid content to 2.00%, representing approximately a 3–fourfold increase compared to typical values reported for nut-based cheeses. Pumpkin seed enhanced protein content from 7.40% to 8.23% (<i>p</i> &lt; 0.05) and textural attributes such as hardness (from 1418.70&#xa0;g to 1704.17&#xa0;g) and chewiness (from 459.60 to 553.46&#xa0;g·mm) (<i>p</i> &lt; 0.05). Total phenolic content decreased from 2.07 to 0.87&#xa0;mg GAE/g in enriched samples, which can be attributed to a dilution effect associated with formulation changes. Sensory assessments revealed all formulations to be well accepted, with no significant differences in overall acceptability (<i>p</i> &gt; 0.05). These findings suggest that targeted inclusion of specific plant-based ingredients can effectively improve both the nutritional and sensory qualities of vegan cheeses. Further research should focus on developing spreadable formats to diversify vegan cheese and meet consumer expectations.</p>

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Formulation of omega-3 enriched pistachio-based Vegan cheese using pumpkin seed kernels and flaxseeds as functional ingredients

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年4月28日

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  • Fatma Ceren Ulutürk,
  • Çağla Özbek

摘要

The increasing popularity of vegan diets necessitates the development of nutritionally optimized plant-based cheese alternatives. This study developed and evaluated three vegan cheese formulations based on pistachio, enriched with flaxseed and pumpkin seed to enhance omega-3 fatty acid content and improve nutritional quality. Samples underwent detailed chemical analyses, including fatty acid profiling and macronutrient quantification, alongside instrumental texture measurements and sensory evaluations by trained panelists. Results demonstrated that flaxseed addition significantly increased α-linolenic acid content to 2.00%, representing approximately a 3–fourfold increase compared to typical values reported for nut-based cheeses. Pumpkin seed enhanced protein content from 7.40% to 8.23% (p < 0.05) and textural attributes such as hardness (from 1418.70 g to 1704.17 g) and chewiness (from 459.60 to 553.46 g·mm) (p < 0.05). Total phenolic content decreased from 2.07 to 0.87 mg GAE/g in enriched samples, which can be attributed to a dilution effect associated with formulation changes. Sensory assessments revealed all formulations to be well accepted, with no significant differences in overall acceptability (p > 0.05). These findings suggest that targeted inclusion of specific plant-based ingredients can effectively improve both the nutritional and sensory qualities of vegan cheeses. Further research should focus on developing spreadable formats to diversify vegan cheese and meet consumer expectations.