Freeze-dried Petit Suisse cheese produced with ora-pro-nóbis (Pereskia aculeata Miller) biopolymer and carrageenan mix

Mucilage extracts from the leaves (ML) and fruits (MFR) of ora-pro-nobis were used as stabilizing agent with a mixture of carrageenans (MIX) at different concentrations for Petit Suisse cheese production. The texture, syneresis, and viscosity profiles were analyzed in fresh samples and in samples rehydrated after freeze-drying. The textural properties analyzed in the fresh samples increased as the mucilage concentrations of (ML), (MFR) and (MIX) increased. After rehydration, the values of the textural analysis decreased compared to the values of the fresh samples. Fresh and rehydrated samples exhibited pseudoplastic behavior. Greater concentration of ML, MFR and MIX increased the apparent viscosity (η) and consistency index (K). Fresh samples showed η at 1.76 s−1 and K slightly higher than rehydrated formulations. Syneresis occurred among some fresh and rehydrated samples. Drying yields for freeze-dried emulsions ranged from 20.79 to 34.38 g/100 g. This study demonstrates that both ML and MFR showed promising interaction with the MIX in creating freeze-dried Petit Suisse cheese. •ML/MFR and MIX were used as stabilizing agents for Petit Suisse cheese production.•Rheological properties slightly differed between fresh and rehydrated samples.•Syneresis occurred among some fresh and rehydrated samples.•Drying yields for freeze-dried emulsions ranged between 20.79 and 34.38 g/100 g.•ML and MFR interacted with the MIX in creating freeze-dried Petit Suisse cheese.