Hybrid Spreadable Cheese Analogues with Faba Bean and Mealworm (Tenebrio molitor) Flours: Optimisation Using...

Area of Science:

• Food Science
• Protein Chemistry
• Sustainable Food Systems

Background:

• Growing demand for reduced animal protein intake.
• Consumer hesitancy towards fully plant-based diets.
• Need for hybrid food products combining traditional and alternative proteins.

Purpose of the Study:

• To model hybrid spreadable cheese analogues (SCAs) using milk protein concentrate (MPC), Tenebrio molitor (IF), and faba bean protein (FBP).
• To evaluate the impact of varying MPC/FBP/IF ratios on SCA texture and sensory properties.
• To assess the nutritional profile of hybrid SCAs compared to commercial analogues.

Main Methods:

• Desirability-based mixture design methodology.
• Formulation of nine hybrid SCAs with different protein ratios.
• Texture analysis and sensory evaluation of formulated SCAs.

Main Results:

• Faba bean protein (FBP) improved texture (firmness, stickiness) when combined with milk protein concentrate (MPC).
• Hybrid SCAs with up to 50% MPC exhibited a more characteristic cheesy flavor than plant-based references.
• Samples containing Tenebrio molitor (IF) demonstrated enhanced flavor profiles.
• Hybrid SCAs possessed higher protein and lower saturated fat, starch, and sugar content than commercial alternatives.

Conclusions:

• Hybrid products incorporating alternative proteins like Tenebrio molitor and faba bean can effectively reduce dairy content.
• The developed hybrid SCAs offer a nutritionally improved alternative to commercial analogues.
• Hybrid formulations present a viable strategy to meet consumer demand for reduced animal protein while maintaining desirable sensory attributes.