Development and Evaluation of Value-Added Cheese Spread using Red Cabbage Microgreens and Flaxseeds

Abstract

Microgreens, the young seedlings of vegetables and herbs, are gaining popularity for their distinct flavors , superior nutritional content and positive impact on gut health. Red cabbage microgreens (RCMG) stand out with remarkable vitamin C (147mg/100g) and other antioxidant rich phytochemicals content. Flax seeds (FS), known for their versatility in food offer cardiovascular benefits with high levels of alpha-linolenic acid and dietary fiber. This study aimed to develop value-added cheese spread using RCMG and FS, employing pre-preparation treatments like blanching and roasting. Three variations (V1, V2, V3) with varying RCMG and FS compositions were developed and evaluated. Commercially available cheese spread was used as the control (basic). Sensory evaluation, conducted by 46 semi-trained panelists using a 9-point Hedonic rating scale, revealed V1 (RCMG-30%, FS-6%) as the most accepted variation with good spreadability compared to the basic cheese spread. Value-added cheese spread showed no signs of spoilage in 30 days shelf life check under refrigeration. This study indicates the successful incorporation of Red Cabbage microgreens and Flaxseeds into the cheese spread with good sensory acceptability.

Introduction

I. INTRODUCTION

Diet plays a crucial role in human health and disease prevention. With rapid urbanization, there is a change in dietary habits across the globe, with an increase in the proportion of energy intake from restaurant food, processed food, and fast food over time1. Poor dietary choices, coupled with an unhealthy lifestyle, have led to an increase in the incidence of non-communicable diseases (NCDs). NCDs are responsible for 41 million annual fatalities, constituting 74% of the total global death toll, as reported by the World Health Organization2. Currently, with growing awareness about the importance of diet on health, there has been an increase in the demand for nutri-dense foods among the ever-increasing health-conscious population.

Cheese spread is a versatile and universally enjoyed accompaniment, appealing to all age groups, making it an ideal product for value addition due to its wide-ranging culinary applications and broad consumer appeal. The aim of this research project is to develop, standardize and evaluate the value-added cheese spread by incorporating Red Cabbage micro greens (Brassica oleracea var. capitata f. rubra) and Flaxseeds (Linum usitatissimum). The following objectives guides the research

1. Market survey of commercially available cheese spread with their list of ingredients and nutritional information.
2. To develop and standardize value-added cheese spread incorporating Red Cabbage microgreens and Flax seeds (variations -V1, V2, V3).
3. Sensory evaluation of cheese spreads (Basic and variations - V1, V2, V3) using 9- point hedonic rating scale to identify the best accepted, value-added cheese spread variation.
4. To study the shelf life of the best accepted value-added cheese spread variation under refrigeration (0-5°C) condition.

II. LITERATURE REVIEW

Microgreens are immature plants harvested after the first true leaves have emerged (~ 7-21 days later) and can be easily grown indoors. They are packed with major bioactive compounds, such as ascorbic acid, phylloquinones, phenolic antioxidants, α-tocopherol, anthocyanins, β-carotene, carotenoids, and glucosinolates which offers various health benefits3. Microgreens are gaining domestic and commercial attention due to its ability to provide high nutritional value at relatively small quantities compared to its mature stage4,5,6.  Microgreens have found to contribute various health benefits such as reducing blood glucose levels, inflammation, blood pressure, and increasing the hemoglobin concentration, and tumor suppression3,7.  

Red cabbage microgreens (RCMG) stand out with remarkable vitamin C (147mg – 89.5mg /100g) and other antioxidant rich phytochemicals content8,9. Along with the other cardiometabolic protective effects, studies conducted in mice have reported that it alters the gut microbiota, and attenuate the diet-induced obesity and altered cholesterol metabolism10. Another study indicated that RCMG can lower circulating low-density lipoprotein (LDL), liver cholesterol, and inflammatory cytokines11.

Flaxseeds is a functional food with bioactive compounds such as alpha-linolenic acid, lignans and fiber12, offering a wide range of health benefits such as reducing plasma total cholesterol, LDL, and  very LDL cholesterol13. Flaxseed lignans inhibit the development of malignant tumor characteristics and slow down cancer progression 14. Flaxseeds contain anti-nutrients such as cyanogenic glycosides, phytic acid which may have adverse health effects. Thermal treatment such as roasting has been successful in reducing the anti-nutritional factors15.

Oregano (Origanum vulgare) is a plant utilized as a spice in numerous regions of the world due to its characteristic sensory attributes of flavor, color, and aroma. Both fresh and dried leaves serve as a flavorful source, demonstrating high antioxidant activity16.

III. MATERIALS AND METHODS

Market survey on commercially available cheese spread was conducted at local markets and from established online grocery purchase platforms - Big Basket, JioMart, and Nature's Basket. Products were specifically searched using the term ' cream cheese spread.’

Conclusion

The study demonstrated successful integration of Red Cabbage microgreens and flaxseeds into a cheese spread with favorable organoleptic properties. The value-added cheese spread did not show any signs of spoilage for 30 days shelf life check under refrigeration, advocating for the inclusion of these ingredients in various food applications.

References

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Copyright

Copyright © 2024 Sayeeda Arshiya Farheen , Navaneetha R. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.