Nutritious cracker fillings developed with lyophilized sheep milk cheese and xanthan gum

Introduction

Filled crackers are classified as ready-to-eat snack products characterized by minimal preparation requirements, extended shelf life, and functional versatility. The objective of this study was to reformulate cheese cracker fillings in order to improve their nutritional quality while maintaining their sensory appeal.

Methods

Two formulations were developed with freeze-dried sheep milk cheese and high-oleic sunflower oil, with or without xanthan gum. Moisture content and water activity (a_w) were measured to assess the preservation over time of the filling formulations. Sensory analysis was conducted with regular consumers of the product using a 9-point structured hedonic scale (1 for “dislike extremely”, and 9 for “like extremely”). The fillings were evaluated in sandwich conformations to simulate the usual consumption conditions. Participants assessed color, texture, taste, overall acceptability, and purchase intent. They provided informed consent prior to their involvement in the study.

Results

Nutritionally, these formulations surpass conventional products. They exclude shortening and margarine, lowering trans-fat content. Traditional fats are replaced with sheep milk fat and high-oleic sunflower oil, both known for their hypocholesterolemic effects. Sheep milk fat also provides bioactive compounds with health-promoting properties. Additionally, xanthan gum contributes dietary fiber, supporting physiological function and offering antioxidant benefits. The moisture and a_w showed no significant differences between the fillings with and without xanthan gum. The a_w remained below 0.6, indicating suitable conditions for product preservation. In the acceptability test, no significant differences were found in the scores obtained between the formulations with and without xanthan gum for any of the evaluated attributes (P>0.05). Both formulations were rated very favorably (score higher than 5) by over 60% of participants. The xanthan gum concentration employed had no significant effect on the parameters evaluated.

Conclusion

Therefore, the reformulation led to an enhanced nutritional profile of cheese cracker fillings while preserving favorable sensory perception among consumers.