Physicochemical, Functional, Long Chain Fatty Acids, and Sensory properties of Pasteurized Processed Cheese supplemented with different ratio of Walnut paste and Whey Protein

Khalaf, Dwnia Salman

doi:10.24271/psr.2026.559358.2433

Physicochemical, Functional, Long Chain Fatty Acids, and Sensory properties of Pasteurized Processed Cheese supplemented with different ratio of Walnut paste and Whey Protein

Document Type : Original Article

Author

Dwnia Salman Khalaf

Food Science and Quality Control/ College of Agricultural Engineering Sciences- University of Suleimani, Al Sulaymaniah 46001, Kurdistan Reign, Iraq.

10.24271/psr.2026.559358.2433

Abstract

This study developed and characterized pasteurized processed cheese enriched with walnut paste, a valuable source of essential fatty acids including omega-3. To determine the optimal formulation, various walnut paste concentrations (0%, 10%, 20%, and 30%) were evaluated for their effects on physicochemical properties, long-chain fatty acid profile, functional characteristics, and sensory attributes. Results demonstrated that walnut paste supplementation significantly increased fatty acid content (MUFAs: Oleic acid; PUFAs: Linoleic acid(omega-6) and Linolenic acids(omega-3)), elevated acidity, reduced protein and ash content, and enhanced oil separation index and meltability compared to the control (p ≤ 0.05). The 20% walnut paste formulation exhibited the most favorable sensory properties, achieving highest scores in flavor and color acceptance. These findings indicate that walnut paste incorporation serves as an effective nutritional strategy to enhance health-promoting fatty acids in processed cheese while maintaining desirable sensory and technological qualities.

Keywords

Processed cheese

walnuts

essential fatty acids

GC-MS