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Abstract In recent years, due to nutritional conditions and increasing consumer awareness, the tendency of using healthy food has been necessary. Besides, much consideration is given to use of the legumes protein and fat in dairy products due to their low cost and healthy benefits. Indeed, by increasing obesity and cardio‐vascular diseases, and consideration of consumers to nutritional health, the demand for healthy products has increased. The present study is based on achieving a good formulation by replacing a part of cow's milk with lentil milk to produce vegetable functional cheese with good flavor and texture and acceptable appearance from the point of view of consumers. Inulin was used to improve the texture and organoleptic properties. The applied lentil milk was 0%, 10%, and 20%, and inulin was 0%, 3.5%, and 7.0% in nine formulations. The results revealed that the high level of lentil milk (20%) lead to a sandy texture. The formulation which contained 10% and 3.5% of lentil milk and inulin, respectively, obtained the best texture and sensory score. |
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