Application of quinoa oil emulsions in fresh goat cheese: effects on lipid profile, technological properties and microstructure

Abstract

This study investigates the use of quinoa oil emulsion as a novel plant-based ingredient to improve the nutritional quality of fresh goat cheese. Quinoa oil emulsions (3 and 6 g/L) were characterized and incorporated in fresh cheese. The effects on nutritional composition, lipid oxidation, microbiological and sensory attributes, texture and microstructure were evaluated. The addition of quinoa oil emulsion to milk before the cheesemaking improved the lipid profile of the cheeses by increasing the content of linoleic and a-linolenic acids. Overall, the microstructure of the fortified cheeses looked like the typical protein-lipid network of cheese. Additionally, the addition of quinoa oil did not increase oxidative deterioration, and microbial growth was unaffected. Textural changes were minor and unlikely to impair consumer perception as sensory evaluation confirmed that fortified cheeses were well accepted, with overall acceptance similar to that for traditional formulation.