Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese

This study focuses on the textural, rheological and microstructural properties of a model processed cheese (44–48% wt/wt dry matter and 30% fat content) developed with different concentrations of rennet casein (6–10% wt/wt) and basil seed gum (BSG) (0–1% wt/wt). The frequency sweep test showed the η*, G′ and G″ values increased with increasing BSG concentration in all formulations with the same protein/solid content. Increasing levels of BSG also led to more elastic behaviour in the structure of processed cheeses. Regardless of the protein content, the “sol–gel transition” temperature of the model processed cheeses increased significantly (p