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Ørskov KE, Christensen LB, Wiking L, Hannibal T, Hammershøj M. Microstructural studies of imitation cheese with a shift in continuous phase. Food Res Int 2024; 184:114210. [PMID: 38609211 DOI: 10.1016/j.foodres.2024.114210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 02/09/2024] [Accepted: 03/10/2024] [Indexed: 04/14/2024]
Abstract
When casein is replaced with starch in imitation cheese, the functionality changes. Three different microscopy methods were applied to understand the microstructural differences in the product depending on which component dominates the microstructure. Confocal Laser Scanning Microscopy (CLSM) for component identification. Scanning Electron Microscopy (SEM) and Cryogenic Scanning Electron Microscopy (Cryo-SEM) for studying surface structures. Differences in the surface structures were detected between SEM and Cryo-SEM. In SEM, starch appeared rough and protein smooth, while in Cryo-SEM no starch roughness of the surface was found. A change in starch modification and effects of protein prehydration was also analysed. Adding octenyl succinic anhydride (OSA) modified starch for emulsifying properties resulted in a microstructure with fragmented protein at a protein level of 7 %, but not at 9 or 12 %. Protein prehydration had limited effect on microstructure. On a macrostructural level, the change to an emulsifying starch increased hardness in imitation cheese with 7 and 9 % protein. Protein prehydration slightly decreased the hardness, but the difference was not significant at all concentrations. This research provides valuable information about the microstructure of imitation cheese at a 50/50 composition, how the microstructure changes with an emulsifying starch and what occurs after a protein prehydration was included in the production.
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Affiliation(s)
- Kathrine Esager Ørskov
- Dept. of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark; K M C, Kartoffelmelcentralen, AMBA, Herningvej 60, 7330 Brande, Denmark.
| | | | - Lars Wiking
- Dept. of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark
| | - Thomas Hannibal
- K M C, Kartoffelmelcentralen, AMBA, Herningvej 60, 7330 Brande, Denmark
| | - Marianne Hammershøj
- Dept. of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark
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2
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Sanches FL, Weis CMSC, Gonçalves GCV, Andrade GS, Diniz LGT, Camargo AF, Kubeneck S, Klein GH, Romani LC, Longo VD, Bürck M, Tormen L, Braga ARC, Francisco CTDP, Treichel H, Bertan LC. Study and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains. World J Microbiol Biotechnol 2024; 40:118. [PMID: 38429465 DOI: 10.1007/s11274-024-03943-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Accepted: 02/26/2024] [Indexed: 03/03/2024]
Abstract
This work aimed to study and characterize a product based on vegetable extract of quinoa (WVEQ) fermented with water kefir grains. The effect of sucrose concentration (SC), inulin concentration (IC), and xanthan gum (XG) concentration were evaluated using a central composite design (CCD) 23. They were subsequently characterized regarding cellular growth of the grains, beverage yield, pH, soluble solids, carbon dioxide (CO2) production, lactic acid, and ethanol production. Therefore, for the final stage, two formulations (F1 and F8) of the CCD were chosen to be characterized in terms of proximate composition, microbiological composition of the kefir culture, analysis of organic compounds, sensory analysis, and enzymatic and microbiological characterization before and after simulation of in vitro gastrointestinal digestion. In the two chosen products, one can see that fermentation optimized the bioavailability of proteins due to the high proteolytic activity of the microorganisms in kefir and the increase in lipid content. In identifying microorganisms, there was a prevalence of Saccharomyces sp. yeasts. In the sensory analysis, the F8 formulation showed better results than the F1 formulation. In vitro, gastrointestinal digestion showed reduced lactic acid bacteria and yeast and increased acetic acid bacteria in the liquid phase for both formulations. In the enzymatic profile, there was a reduction in all enzymes analyzed for both formulations, except for amylase in F1, which went from 14.05 U/mL to 39.41 U/mL. Therefore, it is concluded that using WVEQ as a substrate for the product appears to be a viable alternative with nutritional and technological advantages for serving a specific market niche.
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Affiliation(s)
- Flavia Leticia Sanches
- Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil
| | | | - Giovanna Camile Vaz Gonçalves
- Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil
| | - Gessica Suiany Andrade
- Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil
| | - Luan Gabriel Techi Diniz
- Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil
| | - Aline Frumi Camargo
- Laboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil
| | - Simone Kubeneck
- Laboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil
| | - Gabriel Henrique Klein
- Laboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil
| | - Larissa Capeletti Romani
- Laboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil
| | - Vitoria Dassoler Longo
- Laboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil
| | - Monize Bürck
- Department of Biosciences, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos, SP, 11015-020, Brazil
- Nutrition and Food Service Research Center, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos, São Paulo, SP, 11015-020, Brazil
| | - Luciano Tormen
- Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil
| | - Anna Rafaela Cavalcante Braga
- Department of Biosciences, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos, SP, 11015-020, Brazil
- Nutrition and Food Service Research Center, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos, São Paulo, SP, 11015-020, Brazil
- Department of Chemical Engineering, Universidade Federal de São Paulo (UNIFESP), Campus Diadema, Diadema, São Paulo, 09972-270, Brazil
| | - Catia Tavares Dos Passos Francisco
- Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil
| | - Helen Treichel
- Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil.
- Laboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil.
| | - Larissa Canhadas Bertan
- Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil
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3
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Jaeger SR, Jin D, Roigard CM. Plant-Based Alternatives Need Not Be Inferior: Findings from a Sensory and Consumer Research Case Study with Cream Cheese. Foods 2024; 13:567. [PMID: 38397544 PMCID: PMC10887787 DOI: 10.3390/foods13040567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 02/08/2024] [Accepted: 02/11/2024] [Indexed: 02/25/2024] Open
Abstract
Reliance on animal foods must be reduced to improve planetary and human well-being. This research studied plant-based cheese alternatives (PBCA) relative to dairy cheese in a consumer taste test with 157 consumers in New Zealand. A case study approach used cream cheese (commercially available) as the focal product category (2 PBCA, 2 dairy) and implemented a multi-response paradigm (hedonic, sensory, emotional, conceptual, situational). "Beyond liking" insights were established, including drivers of liking (sensory, non-sensory) and sensory drivers of non-sensory product associations. Two consumer segments were identified, of which the largest (n = 111) liked PBCA and dairy samples equally (6.5-6.7 of 9). In this PBCA Likers cluster, the key sensory drivers of liking were 'creamy/smooth mouthfeel', 'dissolves quickly in mouth', and 'sweet', while a significant penalty was associated with 'mild/bland flavour'. The non-sensory data contributed additional consumer insights, including the four samples being perceived as differently appropriate for 9 of 12 use situations, with PBCA being regarded as less appropriate. In the limited confines of this case on cream cheese, the findings show that PBCA need not be inferior to their dairy counterparts despite a general narrative to the contrary. Of note, the results were obtained among participants who were open to eating a more PB diet but were not vegetarian or vegan.
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Affiliation(s)
- Sara R. Jaeger
- Department of Food Science, Aarhus University, 8200 Aarhus, Denmark
- The New Zealand Institute for Plant and Food Research Limited, 120 Mount Albert Road, Auckland 1025, New Zealand; (D.J.); (C.M.R.)
| | - David Jin
- The New Zealand Institute for Plant and Food Research Limited, 120 Mount Albert Road, Auckland 1025, New Zealand; (D.J.); (C.M.R.)
| | - Christina M. Roigard
- The New Zealand Institute for Plant and Food Research Limited, 120 Mount Albert Road, Auckland 1025, New Zealand; (D.J.); (C.M.R.)
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Malterre N, Bot F, Lerda E, Arendt EK, Zannini E, O’Mahony JA. Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing. Foods 2024; 13:283. [PMID: 38254582 PMCID: PMC10814905 DOI: 10.3390/foods13020283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2023] [Revised: 12/22/2023] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
In response to global challenges such as climate change and food insecurity, plant proteins have gained interest. Among these, lentils have emerged as a promising source of proteins due to their good nutritional profile and sustainability considerations. However, their widespread use in food products has been impeded by limited solubility. This study aimed to investigate the potential of high-shear mixing, a resource-efficient technique, to enhance lentil protein solubility and its functional properties. Red lentil protein isolate powders were rehydrated and subjected to a semi-continuous in-line high-shear treatment at 10,200 rpm for a timespan ranging from 0 to 15 min. The results highlighted a significant (p < 0.05) increase in solubility from 46.87 to 68.42% after 15 min of shearing and a reduction in particle size as a result of the intense shearing and disruption provided by the rotor and forced passage through the perforations of the stator. The volume-weighted mean diameter decreased from 5.13 to 1.72 µm after 15 min of shearing, also highlighted by the confocal micrographs which confirmed the breakdown of larger particles into smaller and more uniform particles. Rheological analysis indicated consistent Newtonian behaviour across all dispersions, with apparent viscosities ranging from 1.69 to 1.78 mPa.s. Surface hydrophobicity increased significantly (p < 0.05), from 830 to 1245, indicating exposure of otherwise buried hydrophobic groups. Furthermore, colloidal stability of the dispersion was improved, with separation rates decreasing from 71.23 to 24.16%·h-1. The significant enhancements in solubility, particle size reduction, and colloidal stability, highlight the potential of in-line high-shear mixing in improving the functional properties of lentil protein isolates for formulating sustainable food products with enhanced techno-functional properties.
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Affiliation(s)
- Nicolas Malterre
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland; (N.M.); (E.L.)
| | - Francesca Bot
- Department of Food and Drug, University of Parma, 43124 Parma, Italy;
| | - Emilie Lerda
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland; (N.M.); (E.L.)
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland; (N.M.); (E.L.)
- APC Microbiome Institute Ireland, University College Cork, T12 Y337 Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland; (N.M.); (E.L.)
- Department of Environmental Biology, “Sapienza” University of Rome, 00185 Rome, Italy
| | - James A. O’Mahony
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland; (N.M.); (E.L.)
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Zhang D, Jiang K, Luo H, Zhao X, Yu P, Gan Y. Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs? Compr Rev Food Sci Food Saf 2024; 23:e13262. [PMID: 38284577 DOI: 10.1111/1541-4337.13262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 09/27/2023] [Accepted: 10/14/2023] [Indexed: 01/30/2024]
Abstract
The growing emphasis on dietary health has facilitated the development of plant-based foods. Plant proteins have excellent functional attributes and health-enhancing effects and are also environmentally conscientious and animal-friendly protein sources on a global scale. The addition of plant proteins (including soy protein, pea protein, zein, nut protein, and gluten protein) to diverse cheese varieties and cheese analogs holds the promise of manufacturing symbiotic products that not only have reduced fat content but also exhibit improved protein diversity and overall quality. In this review, we summarized the utilization and importance of various plant proteins in the production of hybrid cheeses and cheese analogs. Meanwhile, classification and processing methods related to these cheese products were reviewed. Furthermore, the impact of different plant proteins on the microstructure, textural properties, physicochemical attributes, rheological behavior, functional aspects, microbiological aspects, and sensory characteristics of both hybrid cheeses and cheese analogs were discussed and compared. Our study explores the potential for the development of cheeses made from full/semi-plant protein ingredients with greater sustainability and health benefits. Additionally, it further emphasizes the substantial chances for scholars and developers to investigate the optimal processing methods and applications of plant proteins in cheeses, thereby improving the market penetration of plant protein hybrid cheeses and cheese analogs.
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Affiliation(s)
- Deju Zhang
- Food and Nutritional Sciences, School of Biological Sciences, The University of Hong Kong, Pok Fu Lam, Hong Kong
| | - Kai Jiang
- School of Resources and Civil Engineering, No, rtheastern University, Shenyang, Liaoning, China
| | - Hui Luo
- Laboratory of Oncology, Affiliated Tumor Hospital of Zhengzhou University, Zhengzhou, China
| | - Xiaorui Zhao
- Differentiated & Biofunctional Food, Department of Food Science, Aarhus University, Aarhus, Denmark
| | - Peng Yu
- Department of Endocrinology and Metabolism, Second Affiliated Hospital of Nanchang University, Nanchang, China
| | - Yiming Gan
- Plant Sciences, School of Biological Sciences, The University of Hong Kong, Pok Fu Lam, Hong Kong
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6
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Liu L, Huang G, Li S, Meng Q, Ye F, Chen J, Ming J, Zhao G, Lei L. Replacement of fat with highland barley β-glucan in zein-based cheese: Structural, rheological, and textual properties. Food Chem X 2023; 20:100907. [PMID: 38144851 PMCID: PMC10740142 DOI: 10.1016/j.fochx.2023.100907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 09/12/2023] [Accepted: 09/27/2023] [Indexed: 12/26/2023] Open
Abstract
Nowadays, few plant-based cheese provides satisfactory viscoelastic property like conventional cheese, promoting the application of zein. Our study prepared zein-based cheese containing different concentrations (0-30 %) of highland barley β-glucan (HBG) as a fat replacer. Increased HBG caused smaller and more uniform oil droplets in zein network. SAXS pattern implied Rg decreased from 0.936 nm to 0.567 nm with increased HBG concentration. The stretchability of Cheddar and Violife cheese was 23.69 cm and 6.72 cm, respectively, while that of zein-based cheese added with HBG was 7.76-16.47 cm. The melting behavior of zein-based cheese did not fully mimic Cheddar cheese, but those of HBG5 and HBG10 were more comparable than Violife cheese. Violife cheese lacked hardness and gumminess compared to Cheddar cheese, while more similarities in textural properties were observed between Cheddar and zein-based cheese added with 10 % HBG. Our results provide opportunities in creating meltable low-fat plant-based cheese.
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Affiliation(s)
- Lijun Liu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Guobao Huang
- Guangxi Key Lab of Agricultural Resources Chemistry and Biotechnology, College of Chemistry and Food Science, Yulin Normal University, Yulin, Guangxi 537000, PR China
| | - Shuying Li
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Qifan Meng
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, PR China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Jia Chen
- College of Food Science, Southwest University, Chongqing 400715, PR China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Jian Ming
- College of Food Science, Southwest University, Chongqing 400715, PR China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, PR China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Lin Lei
- College of Food Science, Southwest University, Chongqing 400715, PR China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
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Lim QY, Cheng LH. A review on stringiness property of cheese and the measuring technique. J Texture Stud 2023. [PMID: 37985234 DOI: 10.1111/jtxs.12815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 10/21/2023] [Accepted: 11/07/2023] [Indexed: 11/22/2023]
Abstract
This review paper provides a deep understanding of stringiness property in a cheese product. Stringiness is used to describe the extended continuous strand of a molten cheese, especially mozzarella cheese. Stringiness is often described quantitatively by stretch length, as well as qualitative definition which focuses on the dimension of strand and ease of extensibility. Very often, the scope of defining stringiness attributes is limited by the measuring techniques because a complete experimental setup is required to obtain information on both stretch quantity and stretch quality. Among the measuring methods, cheese extensibility rig stands out to be the best method to assess stringiness attribute of a cheese as it is an objective method. In addition, a detailed study on the molecular behavior and interactions among natural and imitation cheese components in delivering stringiness, and the challenges faced therein have been reviewed. Thus, the review provides a foundation for the development of vegan cheese or plant-based cheese with stringiness properties.
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Affiliation(s)
- Qai-Yeing Lim
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Lai-Hoong Cheng
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
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8
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Dobson S, Marangoni A. Methodology and development of a high-protein plant-based cheese alternative. Curr Res Food Sci 2023; 7:100632. [PMID: 38021262 PMCID: PMC10660021 DOI: 10.1016/j.crfs.2023.100632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2023] [Revised: 10/13/2023] [Accepted: 10/30/2023] [Indexed: 12/01/2023] Open
Abstract
Animal-based food products, such as meat and dairy, contribute the most to greenhouse gas emissions in the food sector. This, coupled with the demonstrably worsening climate crisis, means that there needs to be a shift to more sustainable alternatives in the form of plant-based foods. In particular, the plant-based cheese alternative industry is relevant, as the products lack critical functionalities and nutrition compared to their dairy-based counterparts. Waxy starch, plant-protein isolate, and coconut oil were combined to create a novel high-protein (18% w/w) plant-based cheese alternative. We determined that when using native waxy starch, we can enhance its existing viscoelastic properties by modulating gelatinization through adding plant protein and fat. Texture profile analysis indicated that the cheese analogues could reach hardness levels of 15-90N, which allowed samples to be tailored to a broader range of dairy products. We determined that plant proteins and fat can behave as particulate fillers, enhance network strength, and create strategic junction points during starch retrogradation. The degree of melt and stretch of the high-protein plant-based analogues were 2-3 times greater than those observed for commercial plant-based cheese alternatives and significantly more similar to dairy cheese. The rheological melting kinetics saw that the high-protein plant-based cheese alternative displayed more viscous properties with increasing temperature. Tan δ (G"/G') at 80 °C was used as an indicator for sample meltability where, values ≥ 1 indicate better melt and more viscous systems. The high-protein plant-based cheese alternative reached Tan δ values upwards to 0.7, whereas commercial plant-based cheese alternatives only reached tan δ values around 0.1. Ultimately, the novel high-protein plant-based cheese alternative demonstrates the use of simple ingredients to form complex food systems.
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Affiliation(s)
- S. Dobson
- Department of Food Science, University of Guelph, 50 Stone Rd E, Guelph, Ontario, N1G 2W1, Canada
| | - A.G. Marangoni
- Department of Food Science, University of Guelph, 50 Stone Rd E, Guelph, Ontario, N1G 2W1, Canada
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Ait Chekdid A, Kahn CJF, Lemois B, Linder M. Impact of a Starch Hydrolysate on the Production of Exopolysaccharides in a Fermented Plant-Based Dessert Formulation. Foods 2023; 12:3868. [PMID: 37893760 PMCID: PMC10606095 DOI: 10.3390/foods12203868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 09/23/2023] [Accepted: 10/18/2023] [Indexed: 10/29/2023] Open
Abstract
Plant-based desserts are becoming increasingly popular with and appreciated by consumers. However, they are limited by the choice of ingredients, which are often expensive and unstable with a random texture. Therefore, the aim of the research is to propose a new product that offers an advantageous texture and flavour in a fermented dessert based on a flour mix supplemented with an enzymatic hydrolysate. This study involved the development of two processes: (i) an enzymatic hydrolysis of oat flour and (ii) a fermentation of a flour mixture (oat, chickpea, and coconut) by lactic acid bacteria (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus). The result of the oat flour hydrolysate shows a significant decrease in starch after 60 min of reaction, followed by an increase in sugar content. During 23 days of storage at 4 °C, the formulations used showed post-acidification, water retention capacity decrease, and hardness increase related to the hydrolysate rate (p < 0.05). All formulations allowed the viability of lactic bacteria (over 5 log10 CFU/mL) and verified their ability to produce exopolysaccharides (0.23-0.73 g/100 g). The prototyping of such a product represents a key step in meeting the growing demand for plant-based alternatives, with qualitative sensory characteristics without additives.
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Affiliation(s)
- Aldjia Ait Chekdid
- Université de Lorraine, LIBio, F-54000 Nancy, France; (A.A.C.); (C.J.F.K.)
- St-Hubert SA, 13-15 Rue du Pont des Halles, F-94150 Rungis, France;
| | - Cyril J. F. Kahn
- Université de Lorraine, LIBio, F-54000 Nancy, France; (A.A.C.); (C.J.F.K.)
| | - Béatrice Lemois
- St-Hubert SA, 13-15 Rue du Pont des Halles, F-94150 Rungis, France;
| | - Michel Linder
- Université de Lorraine, LIBio, F-54000 Nancy, France; (A.A.C.); (C.J.F.K.)
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10
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Fan M, Wei T, Lu X, Liu M, Huang Y, Chen F, Luo T, Fan Y, Liu R, Deng Z, Li J. Comprehensive quality evaluation of plant-based cheese analogues. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6595-6604. [PMID: 37245213 DOI: 10.1002/jsfa.12754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 05/24/2023] [Accepted: 05/28/2023] [Indexed: 05/30/2023]
Abstract
BACKGROUND In recent years, there has been an increasing demand for plant-based cheese analogues, however, the protein content of plant-based cheeses currently on the market is generally low and cannot meet the nutritional needs of consumers. RESULTS Based on the ideal value similarity method (TOPSIS) analysis the best recipe for plant-based cheese was 15% tapioca starch, 20% soy protein isolate, 7% gelatine as a quality enhancer and 15% coconut oil. The protein content of this plant-based cheese was170.1 g kg-1 , which was close to commercial dairy-based cheese and significantly higher than commercial plant-based cheese, The fat content was 114.7 g kg-1 , lower than that of commercial dairy-based cheese. The rheology properties show that the viscoelasticity of the plant-based cheese is higher than that of dairy-based cheese and commercial plant-based. The microstructure results show that the type and content of protein has a significant impact on its microstructure. The Fourier-transform infrared (FTIR) spectrum of the microstructure shows a characteristic value at 1700 cm-1 , because the starch was heated and leached to form a complex with lauric acid under the action of hydrogen bond. It can be inferred that in the interaction between plant-based cheese raw materials, fatty acids serve as a bridge between starch and protein. COUCLUSION This study described the formula of plant-based cheese and the interaction mechanism between the ingredients, providing a basis for the development of subsequent plant-based cheese related products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Mengmeng Fan
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Teng Wei
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Xiang Lu
- Technical Service Department, Beijing Shiji Chuangzhan Food Technology Co., Ltd, Beijing, China
| | - Mengge Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Yingchao Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Fang Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Ting Luo
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Yawei Fan
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Rong Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Jing Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
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Li H, Zhang Y, Cao H, Zhang Y, Wang J, Zhang Y, Pang X, Lv J, Zhang S, Yu J. Effects of Pre-Emulsification with Thermal-Denatured Whey Protein on Texture and Microstructure of Reduced-Sodium Processed Cheese. Foods 2023; 12:2884. [PMID: 37569152 PMCID: PMC10418433 DOI: 10.3390/foods12152884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 07/20/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
Thermal-denatured whey protein-milk fat emulsion gels with different degrees of pre-emulsification were prepared by pre-emulsifying milk fat with thermal-denatured whey protein and used in the preparation of reduced-sodium processed cheeses. The effect of the thermal-denatured whey protein pre-emulsification process on the texture and microstructure of reduced-sodium processed cheeses was evaluated by studying the composition, color, texture, functional properties, microstructure and sensory analysis of the processed cheeses. The results showed that compared with cheese without pre-emulsified fat (1.5% ES control), the moisture content of cheese with pre-emulsified 100% fat (1.5% ES100) increased by 5.81%, the L* values increased by 7.61%, the hardness increased by 43.24%, and the free oil release decreased by 38%. The microstructure showed that the particle size of fat was significantly reduced, and the distribution was more uniform. In addition, compared with the cheese added with 3% emulsifying salt (3% ES control), the amount of emulsifying salt in the 1.5% ES100 decreased by 50%, but the fat distribution of the two kinds of cheese tended to be consistent, and there was no obvious change in texture characteristics and meltability. Sensory scores increased with the increase in pre-emulsification degree. Overall, the pre-emulsification of milk fat with thermal-denatured whey protein can reduce the sodium content of processed cheese and improve its quality.
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Affiliation(s)
- Hongjuan Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China
| | - Yumeng Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China
| | - Hongyu Cao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (J.L.)
| | - Yuchen Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (J.L.)
| | - Junna Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (J.L.)
| | - Yumeng Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (J.L.)
| | - Xiaoyang Pang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (J.L.)
| | - Jiaping Lv
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (J.L.)
| | - Shuwen Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (J.L.)
| | - Jinghua Yu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China
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12
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Malterre N, Bot F, O'Mahony JA. Formulation and Physical Stability of High Total Solids Lentil Protein-Stabilised Emulsions for Use in Plant Protein-Based Young Child Formulae. Foods 2023; 12:foods12091741. [PMID: 37174280 PMCID: PMC10178154 DOI: 10.3390/foods12091741] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 04/17/2023] [Accepted: 04/19/2023] [Indexed: 05/15/2023] Open
Abstract
The demand for high-quality plant protein products is increasing and the aim of this work was to evaluate the impact of increasing the total solids content on the formation and stability of lentil protein stabilised oil-in-water emulsions. A series of emulsions were formulated using different proportions of total solids: 23, 26, 29, 32, and 35% (w/v). The emulsions were formulated using three ingredients-lentil protein, sunflower oil, and maltodextrin-which made up 15.85, 27.43, and 56.72% (w/w) of the total solids, respectively. The changes in apparent viscosity, particle size distribution, and colour during thermal processing were evaluated, with the physical stability investigated using an analytical centrifuge. The apparent viscosity of the solutions increased with total solids content (25.6 to 130 mPa.s-1), as did redness colour intensity (a* value increased from 5.82 ± 0.12 to 7.70 ± 0.09). Thermal processing resulted in greater destabilisation for higher total solids samples, as evidenced by greater changes in particle size, along with decreased redness colour. These results bring a better understanding of high total solids plant protein emulsions and factors affecting their stability, which could be used for the development of cost-effective and sustainable processing solutions in the production of plant protein young child formulae.
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Affiliation(s)
- Nicolas Malterre
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland
| | - Francesca Bot
- Department of Food and Drug, University of Parma, 43100 Parma, Italy
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland
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13
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Grasso N, Bot F, Roos YH, Crowley SV, Arendt EK, O’Mahony JA. Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients. Foods 2023; 12:foods12071492. [PMID: 37048312 PMCID: PMC10093979 DOI: 10.3390/foods12071492] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Revised: 03/22/2023] [Accepted: 03/27/2023] [Indexed: 04/05/2023] Open
Abstract
In this study, zein protein isolate (ZPI) and chickpea protein concentrate (CPC) ingredients were used to formulate five plant-based cheese alternatives. Ingredient ratios based on protein contributions of 0:100, 25:75, 50:50, 75:25 and 100:0 from ZPI and CPC, respectively, were used. Formulations were developed at pH ~4.5, with a moisture target of 59%. Shea butter was used to target 15% fat, while tapioca starch was added to target the same carbohydrate content for all samples. Microstructural analysis showed differences among samples, with samples containing ZPI displaying a protein-rich layer surrounding the fat globules. Schreiber meltability and dynamic low amplitude oscillatory shear rheological analyses showed that increasing the proportion of ZPI was associated with increasing meltability and greater ability to flow at high temperatures. In addition, the sample containing only CPC showed the highest adhesiveness, springiness and cohesiveness values from the texture profile analysis, while the sample containing only ZPI exhibited the highest hardness. Furthermore, stretchability increased with increasing ZPI proportions. This work will help understanding of the role and potential of promising plant-protein-ingredient blends in formulating plant-based alternatives to cheese with desirable functional properties.
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Affiliation(s)
- Nadia Grasso
- School of Food and Nutritional Sciences, University College Cork, T12 TP07 Cork, Ireland
| | - Francesca Bot
- Department of Food and Drug, University of Parma, 43124 Parma, Italy
| | - Yrjo H. Roos
- School of Food and Nutritional Sciences, University College Cork, T12 TP07 Cork, Ireland
| | - Shane V. Crowley
- School of Food and Nutritional Sciences, University College Cork, T12 TP07 Cork, Ireland
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, T12 TP07 Cork, Ireland
| | - James A. O’Mahony
- School of Food and Nutritional Sciences, University College Cork, T12 TP07 Cork, Ireland
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14
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Lyu Z, Sala G, Scholten E. Water distribution in maize starch-pea protein gels as determined by a novel confocal laser scanning microscopy image analysis method and its effect on structural and mechanical properties of composite gels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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Grasso N, Bot F, Roos Y, Crowley S, Arendt E, O'Mahony J. The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese. Curr Res Food Sci 2022; 5:2004-2012. [PMID: 36324865 PMCID: PMC9619148 DOI: 10.1016/j.crfs.2022.09.028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 08/09/2022] [Accepted: 09/30/2022] [Indexed: 11/07/2022] Open
Abstract
In response to consumer demands, plant protein ingredients are increasingly being used in the formulation of plant-based alternatives to cheese. The aim of this study was to determine the influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese. Moreover, the age-induced changes in such attributes were assessed, with samples analysed after 1 month of storage. After characterisation of the ingredients, the chickpea-based formulations were prepared by blending chickpea flour and protein concentrate in different proportions to obtain four samples of increasing protein content (i.e., 8.68-21.5%). Formulations were developed at pH ∼4.5, and a moisture content of 50%, with shea butter used to obtain 15% fat content. The differential scanning calorimetry thermograms of the samples showed a main peak around 30 °C, corresponding to transition of the shea butter, and a smaller peak around 70 °C related to starch gelatinisation. Analysis of microstructure showed formation of a protein matrix with more extensive protein structure at high protein concentration. Furthermore, none of the chickpea-based samples melted under the testing conditions and all samples showed increasing values for adhesiveness, springiness and cohesiveness with increasing protein content. However, hardness was the highest for the sample with the lowest protein content, likely due to starch retrogradation. After storage, hardness increased further for all samples. This work improves our understanding of the role of chickpea protein in developing plant-based alternatives to cheese and the challenges therein.
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16
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Mefleh M, Pasqualone A, Caponio F, De Angelis D, Natrella G, Summo C, Faccia M. Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin-olive oil emulsion-filled gel. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5478-5487. [PMID: 35355256 PMCID: PMC9543666 DOI: 10.1002/jsfa.11902] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 03/08/2022] [Accepted: 03/24/2022] [Indexed: 05/13/2023]
Abstract
BACKGROUND Consumer demand for plant-based cheese analogues (PCA) is growing because of the easy and versatile ways in which they can be used. However, the products available on the market are nutritionally poor. They are low in protein, high in saturated fat and sodium, and often characterized by a long list of ingredients. RESULTS A clean label spreadable plant-based cheese analogue was developed using dry-fractionated pea protein and an emulsion-filled gel composed of extra virgin olive oil and inulin, added in different concentrations as fat replacer (10%, 13% and 15% of the formulation). First, nutritional and textural analyses were performed, and the results were compared with two commercial products. The products were high in protein (134 g kg-1 ) and low in fat (52.2 g kg-1 ). The formulated PCAs had similar spreadability index to the dairy cheese but lower hardness (15.1 vs. 19.0 N) and a higher elasticity (0.60 vs. 0.35) consequent to their lower fat content (52.2 vs. 250 g kg-1 ). Then, dry oregano and rosemary (5 g kg-1 ) were added to the PCA, and sensory evaluation and analysis of volatile compounds were conducted. The addition of spices masked the legume flavor and significantly enriched the final product with aromatic compounds. CONCLUSION The use of dry-fractioned pea protein and of the emulsion-filled gel allowed us to develop a clean label and nutritionally valuable spreadable plant-based cheese analogue. Overall, the ingredients and product concepts developed could be used to upgrade the formulation of plant-based cheese on a larger scale. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Marina Mefleh
- Department of Soil, Plant and Food Science (DiSSPA)University of Bari Aldo MoroBariItaly
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DiSSPA)University of Bari Aldo MoroBariItaly
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DiSSPA)University of Bari Aldo MoroBariItaly
| | - Davide De Angelis
- Department of Soil, Plant and Food Science (DiSSPA)University of Bari Aldo MoroBariItaly
| | - Giuseppe Natrella
- Department of Soil, Plant and Food Science (DiSSPA)University of Bari Aldo MoroBariItaly
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DiSSPA)University of Bari Aldo MoroBariItaly
| | - Michele Faccia
- Department of Soil, Plant and Food Science (DiSSPA)University of Bari Aldo MoroBariItaly
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17
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Pointke M, Ohlau M, Risius A, Pawelzik E. Plant-Based Only: Investigating Consumers' Sensory Perception, Motivation, and Knowledge of Different Plant-Based Alternative Products on the Market. Foods 2022; 11:foods11152339. [PMID: 35954105 PMCID: PMC9368216 DOI: 10.3390/foods11152339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 07/31/2022] [Accepted: 08/03/2022] [Indexed: 11/30/2022] Open
Abstract
Consumer acceptance and product development of sustainable, healthy, and tasty plant-based alternative products (PBAPs) are closely interlinked. However, information on consumer perceptions of the sensory profile of plant-based meat, cheese, and milk remains scarce. The study aimed to investigate German consumers’ (1) sensory evaluation of PBAPs and (2) consumers´ motivations and knowledge underlying the purchase of such products. This was analyzed in relation to different dietary styles of consumers (omnivore, flexitarian, vegetarian, vegan). A sample of 159 adults completed two tasks: first, a sensory test in which participants tasted and rated three different PBAPs in two consecutive sessions, and second, a questionnaire on consumption behavior, motivation, and knowledge. Results show few differences between nutrition styles in sensory evaluation of individual product attributes. However, overall liking was rated significantly higher by vegans than by omnivores. All dietary styles reported animal welfare and environmental aspects as the main motivations for consuming PBAPs. Most participants acknowledged that meat and cheese alternatives are highly processed foods and not a fad but are not automatically healthier or more environmentally friendly than their animal-based counterparts. Future research should focus on emerging product segments such as plant-based cheeses to better understand how consumers evaluate PBAPs.
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Affiliation(s)
- Marcel Pointke
- Division of Quality of Plant Products, Department of Crop Sciences, University of Goettingen, 37075 Goettingen, Germany
- Correspondence:
| | - Marlene Ohlau
- Marketing for Food and Agricultural Products, Department of Agricultural Economics and Rural Development, University of Goettingen, 37073 Goettingen, Germany
| | - Antje Risius
- Marketing for Food and Agricultural Products, Department of Agricultural Economics and Rural Development, University of Goettingen, 37073 Goettingen, Germany
| | - Elke Pawelzik
- Division of Quality of Plant Products, Department of Crop Sciences, University of Goettingen, 37075 Goettingen, Germany
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18
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Sridhar K, Bouhallab S, Croguennec T, Renard D, Lechevalier V. Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception. Crit Rev Food Sci Nutr 2022; 63:10483-10498. [PMID: 35647889 DOI: 10.1080/10408398.2022.2081666] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
In recent years, various types of plant-based meat, dairy, and seafood alternatives merged in the health-conscious consumer market. However, plant-based alternatives present complexity in terms of nutritional profile and absorption of nutrients after food ingestion. Thus, this review summarizes current strategies of plant-based alternatives and their nutritional analysis along with gastrointestinal digestion and bioavailability. Additionally, regulatory frameworks, labeling claims, and consumer perception of plant-based alternatives are discussed thoroughly with a focus on status and future prospects. Plant-based alternatives become a mainstream of many food-processing industries with increasing alternative plant-based food manufacturing industries around the world. Novel food processing technologies could enable the improving of the taste of plant-based foods. However, it is still a technical challenge in production of plant-based alternatives with authentic meaty flavor. In vitro gastrointestinal digestion studies revealed differences in the digestion and absorption of plant-based alternatives and animal-based foods due to their protein type, structure, composition, anti-nutritional factors, fibers, and polysaccharides. Overall, plant-based alternatives may facilitate the replacement of animal-based foods; however, improvements in nutritional profile and in vitro digestion should be addressed by application of novel processing technologies and food fortification. The specific legislation standards should be necessary to avoid consumer misleading of plant-based alternatives.
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Affiliation(s)
- Kandi Sridhar
- INRAE, Institut Agro Rennes-Angers, STLO, Rennes, France
| | - Saïd Bouhallab
- INRAE, Institut Agro Rennes-Angers, STLO, Rennes, France
| | | | - Denis Renard
- INRAE UR 1268 Biopolymères Interactions Assemblages, Nantes, France
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19
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Yildirim-Mavis C, Ozmen D, Yakisik E, Toker OS, Palabiyik I, Kaner O. Evaluation of kashar cheese meltability by tack and large amplitude oscillatory shear (LAOS) tests. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105242] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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20
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Bühler JM, van der Goot AJ, Bruins ME. Quantifying water distribution between starch and protein in doughs and gels from mildly refined faba bean fractions. Curr Res Food Sci 2022; 5:735-742. [PMID: 35497777 PMCID: PMC9046618 DOI: 10.1016/j.crfs.2022.03.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 03/10/2022] [Accepted: 03/21/2022] [Indexed: 11/03/2022] Open
Abstract
The development of novel and sustainable food products, such as cheese- and meat analogues, requires a better understanding of the use of less refined ingredients. We investigated the distribution of water between the protein and starch phase of doughs and heat-induced gels made from air-classified faba bean fractions by developing a method suited for investigation of such multi-component ingredients. The moisture contents of the protein and starch phases in the dough were determined using a method based on partial sorption isotherms of mixed doughs of protein- and starch-rich fractions at high water activity. Water content of the protein phase is higher than that of the starch phase in dough, showing that protein takes up more water than starch at room temperature. Also, the moisture content of the protein phase in the gels was calculated using a model based on the denaturation temperature of legumin. From the experiments and the modelling, it became evident that the moisture content of the protein phase in the gel is lower than the moisture content of the protein phase in the dough, showing the importance of considering moisture migration from the protein to the starch during heating. Water distribution among phases in doughs and gels is measured “in-situ”. Addition of starch increases water content of protein phase in doughs. Water migrates from protein to starch after initial starch gelatinization.
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Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge? Foods 2021; 10:foods10112782. [PMID: 34829064 PMCID: PMC8619069 DOI: 10.3390/foods10112782] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 11/02/2021] [Accepted: 11/07/2021] [Indexed: 01/25/2023] Open
Abstract
Vegan alternatives to cheese (VAC) and yogurt (VAY) are fast-growing markets in Europe due to the increasing interest in plant-based alternatives to dairy products. This study aimed to take a closer look at the year 2020 and accordingly retrieved the nutritional information of dairy cheese and yogurt and their vegan counterparts for comparison. It was found that VAY (n = 182) provide more energy, total fats, and carbohydrates than dairy yogurt (n = 86), while saturated fatty acids (SFAs), sugars, and salt were not different between the two categories. Compared to dairy products (25.6%), 72.9% of the alternative products were declared low/no/reduced allergen, hence providing a larger spectrum of products to respond to consumers’ requirements. VAC (n = 114) showed high versatility of form compared to dairy (n = 115). Nutritionally, VAC have higher total fats, SFAs, and carbohydrates, but lower protein, salt, and sugar than dairy cheese. Food developers will continue to look for clean label solutions to improve the nutritional values of vegan products through the incorporation of natural ingredients, besides enhancing their taste and texture to appeal to flexitarians.
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