Department of Soil, Plant and Food Science (DiSSPA), University of Bari Aldo Moro, Bari, Italy.
J Sci Food Agric. 2022 Sep;102(12):5478-5487. doi: 10.1002/jsfa.11902. Epub 2022 Apr 13.
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.
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 ) and low in fat (52.2 g kg ). 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 ). Then, dry oregano and rosemary (5 g kg ) 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.
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.
由于植物性奶酪仿制品（PCA）易于使用且用途广泛，消费者对其的需求正在增长。然而，市场上的产品在营养上存在缺陷。它们的蛋白质含量低，饱和脂肪和钠含量高，而且通常具有一长串的成分。
使用干馏分豌豆蛋白和含有特级初榨橄榄油和菊粉的乳化填充凝胶，开发了一种不含标签的可涂抹植物性奶酪仿制品，这些物质以不同浓度添加作为脂肪替代品（配方的 10%、13%和 15%）。首先，进行了营养和质地分析，并将结果与两种商业产品进行了比较。这些产品的蛋白质含量高（134gkg），脂肪含量低（52.2gkg）。所制备的 PCA 具有与乳制品奶酪相似的涂抹指数，但硬度较低（15.1 对 19.0N），弹性较高（0.60 对 0.35），这是由于其脂肪含量较低（52.2 对 250gkg）。然后，向 PCA 中添加干牛至和迷迭香（5gkg），并进行感官评价和挥发性化合物分析。香料的添加掩盖了豆类的味道，并显著丰富了最终产品的芳香化合物。
使用干馏分豌豆蛋白和填充乳液的凝胶使我们能够开发出一种不含标签且具有营养价值的可涂抹植物性奶酪仿制品。总体而言，所开发的成分和产品概念可以用于在更大规模上改进植物性奶酪的配方。© 2022 作者。John Wiley & Sons Ltd 代表化学工业协会出版的《食品科学杂志》。
