The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products

The aim of the current study was to evaluate the addition of different algal hydrocolloids (?-carrageenan, ?-carrageenan, furcellaran, and sodium alginate) at three different concentrations (0.50, 0.75, and 1.00% w/w) on the physicochemical, viscoelastic, textural, and organoleptic properties of model cream cheese (CC) samples. On the whole, the highest viscoelastic moduli and hardness values of the CC samples were reported when ?-carrageenan was used. Furthermore, increasing the concentrations of the tested hydrocolloids led to increases in the viscoelastic moduli and hardness values of CC. Recommendations for softer-consistency CC production include the application of ?-carrageenan at a concentration of 0.50-0.75% (w/w) or the use of furcellaran and sodium alginate at a concentration of 1.00% (w/w). For the production of CC with a more rigid consistency, it is recommended to apply ?-carrageenan at a concentration higher than 0.75% (w/w).

Automated summary

The study aimed to evaluate the effects of different algal hydrocolloids (κ-carrageenan, η-carrageenan, furcellaran, and sodium alginate) at three concentrations (0.50%, 0.75%, and 1.00%) on the physicochemical, viscoelastic, textural, and organoleptic properties of model cream cheese. The samples with κ-carrageenan showed the highest viscoelastic moduli and hardness values. Increasing the concentrations of the tested hydrocolloids resulted in higher viscoelastic moduli and hardness values. It is recommended to use 0.50%-0.75% (w/w) κ-carrageenan for softer-consistency cream cheese or 1.00% (w/w) furcellaran and sodium alginate. A higher concentration of κ-carrageenan (>0.75% w/w) is recommended for a more rigid consistency.