Document Type : Original Paper


1 Food Technology Department, Nour Branch, Islamic Azad University, Nour, Iran

2 Food Science and Engineering Department, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran


The physical, chemical and textural properties of cheese analogue depend on their source as well as the formulation conditions. Recently, cheese analogue has attracted the attention of consumers due to its nutritional, textural, sensorial and health properties. The aim of this study was to investigate the interaction effects of independent parameters such as rice milk (70 to 75%), chia seed (15 to 18%) and hazelnut oil (4 to 6%) to evaluate the optimal cheese analogue formulation using the response surface methodology. According to the obtained results, it was observed that with the increase concentration of independent variables, the overall acceptance of the samples initially increased and then showed a downward trend. Also, the textural characteristics of cheese analogue samples such as hardness, cohesiveness, springiness and gumminess showed rice milk and chia seed improved the textural properties, but the concentration of hazelnut oil had the negative effect on these parameters. The concentration of chia seed and hazelnut oil decreased L*, while the concentration of rice milk increased brightness index. The a* index showed a reduction trend in high concentrations of rice milk. The results observed that the optimum formulations of cheese analogue determined rice milk 71.87%, chia seed 17.62% and hazelnut oil 4.86%. Also, the estimated responses containing L*, a*, hardness, cohesiveness, springiness, gumminess, and total acceptability parameters were 68.08, 3.56, 4.79, 2.47, 1.42, 2.96 and 2.67, respectively. Generally, According to the results found in the present study, it can be concluded that the response surface methodology was able to predict the optimal of cheese analogue formulation with high desirability (0.85).


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