Impact of Basil seed gum-stabilized grape seed oil emulsion as a fat replacer on the rheological, textural, and sensory properties of reduced -fat cheese during storage

Key Points

• Improved sensory properties were observed in reduced-fat cheese with grape seed oil emulsion, enhancing consumer acceptance.
• A significant increase in rheological properties was recorded, improving the overall texture of the cheese during storage.
• Analysis involved monitoring the changes in texture and sensory attributes over storage time, highlighting emulsion's effectiveness.
• This study suggests that using basil seed gum as a fat replacer may enable healthier cheese options while maintaining quality.