Optimization of citrus fiber-enriched vegan cream cheese alternative and its influence on chemical, physical, and sensory properties

Role of pectin in maintaining the physicochemical, textural, rheological, and organoleptic properties of model quark cheese spreads during simulated vibrations and storage

This study examined the effects of incorporating pectin and applying simulated mechanical vibrations on the physicochemical, textural, rheological, and organoleptic attributes of Quark cheese spreads (QCS) over a storage period of 30 days (6 ± 2 °C). The QCS model samples were prepared with pectin concentrations of 0.50, 0.75, and 1.00 % w/w and subjected to vibrational loading to simulate transportation conditions. Key physicochemical parameters, including dry matter (DM), fat and protein content, water activity, and pH, were measured on day 2 and 30 after preparation. Vibrations significantly affected the hardness, spreadability, and water holding capacity (WHC) of the samples, with increased pectin concentrations leading to greater hardness and greater force required for spreading, particularly in non-vibrated samples. Rheological analysis revealed that vibrational loading reduced viscoelastic moduli (G' and G"), with the elastic character prevailing in all samples (tan δ < 1). Sensory evaluation demonstrated a minimal influence of vibrations on assessor perception, except at higher pectin concentrations. It could be concluded that vibrations negatively affected the textural and viscoelastic properties and WHC of the QCS model products. To avoid the problems mentioned above, the data presented in this study may be useful in developing formulations and transportation systems for QCS products.

The role of fermentation with lactic acid bacteria in quality and health effects of plant-based dairy analogues

The modern food industry is undergoing a rapid change with the trend of production of plant-based food products that are more sustainable and have less impact on nature. Plant-based dairy analogues have been increasingly popular due to their suitability for individuals with milk protein allergy or lactose intolerance and those preferring a plant-based diet. Nevertheless, plant-based products still have insufficient nutritional quality, undesirable structure, and earthy, green, and bean-like flavor compared to dairy products. In addition, most plant-based foods contain lesser amounts of essential nutrients, antinutrients limiting the bioavailability of some nutrients, and allergenic proteins. Novel processing technologies can be applied to have a homogeneous and stable structure. On the other hand, fermentation of plant-based matrix with lactic acid bacteria can provide a solution to most of these problems. Additional nutrients can be produced and antinutrients can be degraded by bacterial metabolism, thereby increasing nutritional value. Allergenic proteins can be hydrolyzed reducing their immunoreactivity. In addition, fermentation has been found to reduce undesired flavors and to enhance various bioactivities of plant foods. However, the main challenge in the production of fermented plant-based dairy analogues is to mimic familiar dairy-like flavors by producing the major flavor compounds other than organic acids, yielding a flavor profile similar to those of fermented dairy products. Further studies are required for the improvement of the flavor of fermented plant-based dairy analogues through the selection of special microbial cultures and formulations.