Comprehensive quality evaluation of plant-based cheese analogues.
interaction mechanism
microstructure
physicochemical
plant-based cheese
similarity method
texture
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
Oct 2023
Oct 2023
Historique:
revised:
24
05
2023
received:
10
04
2023
accepted:
28
05
2023
medline:
23
10
2023
pubmed:
28
5
2023
entrez:
28
5
2023
Statut:
ppublish
Résumé
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. 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 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.
Sections du résumé
BACKGROUND
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
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
COUCLUSION
CONCLUSIONS
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.
Substances chimiques
Proteins
0
Starch
9005-25-8
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
6595-6604Subventions
Organisme : Key Research and Development Project of Jiangxi Provincial Department of science and Technology (20212BBF63033);Jiangxi Provincial Natural Science Foundation Project (20224BAB206109)
Informations de copyright
© 2023 Society of Chemical Industry.
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