Physicochemical and Sensory Properties of Fermented Cream Cheese Containing Apple and Chia Seeds Powder

This study aimed to develop fermented cream cheese supplemented with chia seed powder (0.5%) and various levels of apple powder (0%, 3%, 6%, and 9%; Con, MD3, MD6, and MD9) and evaluate its physicochemical and sensory properties. The moisture content of the MD3 sample was significantly higher than the control (p<0.05). Fat content showed a decreasing tendency with increasing levels of apple powder, while the ash content of the MD9 sample was significantly higher than the other samples (p<0.05). The pH of the samples significantly increased as the level of apple powder increased (p<0.05). Electronic nose combined with principal component analysis clearly differentiated the samples according to the level of apple powder added; indicating distinct aroma patterns among the treatments. Electronic tongue also revealed differences in taste profiles, showing increased sweetness and sourness intensities in samples containing higher levels of apple powder. In the sensory evaluation, the MD3 sample showed the highest scores in overall traits compared with the other samples. Based on these results, the addition of 3% apple powder was considered the most appropriate level for producing fermented cream cheese in terms of quality and sensory characteristics. These findings suggest that the addition of apple powder and chia seed powder can effectively enhance the quality characteristics of fermented cream cheese.