A Novel Dairy- Legume Hybrid Processed Cheese Incorporating Horse Gram and Semi-Hard Cheese: Sensory, Nutritional and Physicochemical Evaluation

Horse gram (Macrotyloma uniflorum) is a nutrient-dense legume with a high protein and a rich sources of micronutrients. This study aimed to develop a novel processed cheese hybrid fortified with horse gram pulp and to evaluate its sensory and physicochemical properties. The production process included pretreating horse gram, preparing the pulp, and formulating processed cheese hybrids using Gouda semi-hard cheese as the base. Based on preliminary trials, samples with 25% and 30% horse gram pulp incorporation levels were selected for further analysis. A well-structured questionnaire, the Just About Right (JAR) test, and the Check-All-That-Apply (CATA) test, was used to evaluate consumer acceptability of the selected formulations among 30 untrained panelists. Multivariate statistical analysis was conducted using XLSTAT software (Addinsoft Inc., New York, NY, USA). Sensory analysis results revealed that the formulation with 25% horse gram pulp achieved the highest overall acceptance (p<0.05). The proximate composition of the processed cheese hybrid containing 25% horse gram pulp was as follows: moisture (60.95 ± 0.34%), carbohydrates (5.88 ± 0.44%), protein (14.36 ± 0.07%), fat (14.44 ± 0.11%), fiber (1.96 ± 0.02%), and ash (2.40 ± 0.01%). The textural properties of this formulation included a hardness value of 2.07 ± 0.09, cohesiveness of 1.44 ± 0.16, gumminess of 2.33 ± 0.16, and chewiness of 2.30 ± 0.16. The color values were L* at 67.3 ± 0.26, a* at 2.46 ± 0.06, and b* at 12.53 ± 0.40. The pH of the product was recorded as 6.86 ± 0.03. The Oil Separation Index (OSI), a key indicator of processed cheese hybrid’s quality and stability, was 10.19 ± 0.44%, indicating a moderate OSI that is desirable for balanced meltability and stability. Horse gram improved hybrid cheese quality; future studies should evaluate shelf life and packaging for commercial applications.