Mediterranean Diet gastronomic experiences using olive oil and goat cheese

Abstract

The present study aims to develop three food formulations, spreadable olive oil, goat cream cheese, and a cold dessert made of carob and goat cheese, using local elements of the Mediterranean diet (MD), namely, olive oil, fresh goat cheese, and carob derivatives in addition to hydrocolloids. The final products, with the best spreadability, texture and consistency, were obtained using: a) methylcellulose 6% (w/v) for the spreadable olive oil; b) Locust Bean Gum (LBG) (0.5% w/w) for goat cream cheese; and c) Goat cream cheese (43.4%), carob flour (8.7%), glucose syrup (26.1%), olive oil (14.6%), powdered goat milk (3.8%), chia seeds (0.5%), LBG (0.7%), and cinnamon for the cold dessert. Subsequently, foods were refrigerated until evaluated by a consumer panel of 101 untrained tasters aged between 15 and 49 years. All the attributes were assessed on a scale from 1 to 5. The products were well accepted by the tasters with no significant differences registered among the different age groups regarding the food attributes, except for the sweetness of the dessert. The goat cream cheese obtained the highest acceptability (4.09 ± 1.16–3.88 ± 0.86) and creaminess (4.22 ± 0.80–4.33 ± 0.65) among the youngest consumers (<30 years), while the acceptability of spreadable olive oil was evaluated with values of 3.24 ± 1.33–3.17 ± 1.14 by the same age group, indicating the need to add seasonings, as salt substitutes, to improve the attributes flavour and aroma. The results highlight the potential of the three formulations to expand the range of food products and processing strategies in the hospitality, catering, and food industry, as well as to provide alternative foods associated with the MD food pattern.