Development of Cream Cheese Formulations Contained the Poppy Seed and Evaluation of its Quality Parameters

An increase in consumer interest to functional foods has played a key role in the preparation of functional food formulation and also induced to use different ingredients in this formulations. Milk and milk products, especially the cheeses are actually essential for human nutrition. Both technological and also scientific researchs have been steadily rising on to encourage the consumption of cheese types. The aim of study was to investigate of cream cheese formulations added with blue poppy seed variety locally harvested in U？ak. Preliminary test was applied to the preparation of cream cheese formulations prior to the storage period and the optimum added level was determined as 3%. Cream cheese formulations added with 3% poppy seed were filled under the aseptic conditions and stored at 4 °C during 60 days. During the storage period, physical, chemical and microbiological quality parameters of cream cheese samples were evaluated at every 15 days to monitor physical, chemical and microbiological changes. There was a statistically significant differences for physical properties like as dry weight (%), L*, a* and b* values during the storage. Increase in the dry weight may be associated with a decrease in lightness (L*) value. Both chroma and also hue values of cheese samples has a decreasing trend among the the beginning (3.day) and last day of storage (60. Days), although determined color values were showed the unsteady changes during the storage. There was a statistically significant difference among the samples for total oil and total protein contents and a slight increase in both values was shown. Regular decrease in the salt content during the 60-day storage is an important finding. In conclusion, the addition of blue poppy seeds for cream-cheese formulations may not caused to undesirable the nutritional and quality changes for 60 days and the poppy seed can be successfully used to different product formulations in the food industry