Optimization Approach for the development of a Plant-Based Cream Cheese Analogue from Watermelon Seed Milk

• Watermelon seeds used to create allergen-free cream cheese alternative • Plackett-Burman design screened key factors: seed milk, salt, maltodextrin, significant • Optimized formulation with 74% seed milk, 3% salt, 9% maltodextrin • Optimal product showed good texture and moderate sensory liking • Expands dairy-free options for nut and milk allergy sufferers Cream cheese, an integral component in numerous bakery and dessert formulations, presents limitations for individuals afflicted with cow's milk allergies. While alternatives such as soy and almonds are available, they remain unsuitable for those with nut allergies. The study aimed to develop a cream cheese using watermelon seeds to create an alternative cream cheese. Factors affecting watermelon seed cream cheese (WCC) were screened using the Plackett–Burman design. Seven parameters (watermelon seed milk, carrageenan, salt, citric acid, xanthan gum, guar gum, and maltodextrin) were examined for their significance on product quality, focusing on texture properties and sensory scores. Results indicated that watermelon seed milk, salt, and maltodextrin significantly affected the product quality. The optimization of these parameters was carried out using Response Surface Methodology (RSM) with a D-optimal mixture design (3 center points), resulting in the selection of an optimum WCC formulation containing 74% watermelon seed milk, 3% salt, and 9% maltodextrin combined with 13% of other additive compounds. The optimal product exhibited textural properties (hardness, cohesiveness, springiness, chewiness, and gumminess) as 544.66 ± 33.16 (g), 0.56 ± 0.12, 0.88 ± 0.06 (mm), 168.22 ± 15.32 (g.mm), and 175.36 ± 16.45 (g), respectively. The sensory preference scores of WCC from consumer acceptance were moderately like (6.0–7.5), with a formulation desirability of 0.651. The study indicated that utilizing watermelon seeds as a practical option for plant-based cream cheese production provides benefits for individuals with nut and cow's milk allergies, which expands dairy-free options for any food product, meeting the demand for allergen-friendly choices.