Food and Fermentation Industries >

2025 , Vol. 51 >Issue 23: 244 - 251

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042409

Mung bean microgreens flour as a substitute for emulsified salt in reconstituted cheese and its effect on quality parameters

  • GUO Shubo ,
  • ZHANG Shanqiang ,
  • SUN Yating
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  • (Shanghai Dr.Cheese Technology Co.Ltd., Shanghai 200040, China)

Received date: 2025-02-19

  Revised date: 2025-04-23

  Online published: 2025-12-25

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Abstract

This study investigated the effect of the substitution of emulsifying salt by the mung bean microgreens flour (0%, 25%, 50%, 75%, 100%) on processed cheese processing.The gross composition, calcium and sodium values, functional properties (melting rate), color parameters, whiteness index (WI), texture profile, fatty acid profile, volatile organic compounds, and sensory profiling of the cheese were evaluated.The results showed that the addition of MBMF had no significant effect on the overall composition of processed cheese.However, sodium and melting rate values were decreased, and calcium values presented the opposite trend behavior.The mung bean microgreens flour could modify optical parameters of the processed cheese, observing an increase in WI values.Higher microgreens flour addition increased hardness and lowered elasticity of the processed cheese.Different volatile compounds increased proportionally with the addition of microgreens flour, which was reflected in similar sensory acceptance for control samples.However, the addition of microgreens flour resulted in the release of more fatty acids in processed cheese, and the nutritional quality requires further evaluation.Although some aspects require further in-depth studies.The use of microgreens flour as a substitute for emulsifying salt in processed cheese appears to be a viable option, especially when considering partial replacements.

Key words： processed cheese; microgreens flour; emulsifying salt; formulation; texture

Cite this article

GUO Shubo , ZHANG Shanqiang , SUN Yating . Mung bean microgreens flour as a substitute for emulsified salt in reconstituted cheese and its effect on quality parameters[J]. Food and Fermentation Industries, 2025 , 51(23) : 244 -251 . DOI: 10.13995/j.cnki.11-1802/ts.042409

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