Comprehensive quality evaluation of plant-based cheese analogues

Area of Science:

• Food Science
• Materials Science

Background:

• Growing consumer demand for plant-based cheese alternatives.
• Current market offerings often lack sufficient protein content for nutritional needs.

Purpose of the Study:

• To develop an optimized plant-based cheese formulation.
• To investigate the ingredient interaction mechanisms within the plant-based cheese matrix.

Main Methods:

• Utilized the Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) for recipe optimization.
• Analyzed rheological properties, microstructure, and Fourier-transform infrared (FTIR) spectroscopy.

Main Results:

• Identified an optimal recipe: 15% tapioca starch, 20% soy protein isolate, 7% gelatine, 15% coconut oil.
• Achieved a protein content of 170.1 g/kg, comparable to dairy cheese and superior to existing plant-based options.
• Demonstrated higher viscoelasticity than both dairy and commercial plant-based cheeses.
• FTIR analysis revealed fatty acids acting as a bridge between starch and protein via hydrogen bonding.

Conclusions:

• Successfully formulated a plant-based cheese with improved nutritional profile and texture.
• Elucidated the interaction mechanisms between key ingredients (starch, protein, fatty acids).
• Provides a foundation for developing advanced plant-based cheese products.