Sanders Cameryn, Dobson Stacie, Marangoni Alejandro G
Department of Food Science, University of Guelph, 50 Stone Rd E, Guelph, Ontario, Canada, N1G 2W1.
Curr Res Food Sci. 2024 Aug 30;9:100832. doi: 10.1016/j.crfs.2024.100832. eCollection 2024.
In many plant-based meat and dairy alternatives, coconut oil is frequently used to replicate the textural and structural properties of animal fats due to its high saturated fat content. Concerns about the health implications of saturated fat and the sustainability of coconut oil call for an exploration into alternative fat combinations in plant-based foods. The effects of saturated fatty acid (SFA) content on plant-based cheese physical characteristics were evaluated through five different ratios of coconut oil (CO) to sunflower oil (SO): 100%, 90%, 75%, 60%, 50%, 40%, 25%, 10%, and 0%. As determined through texture profile analysis, the hardness of the cheeses after setting at 5°C for 24h increased with increasing amounts of coconut oil due to the increasing solid fat content providing additional firmness. The samples with 100% coconut oil displayed satisfactory melt and stretch; however, the melt and stretch values were matched by adding as little as 25% sunflower oil. The melt and stretch values did not continue to increase with increasing saturated fat content but instead remained constant with increasing coconut oil addition. Rheological analysis of the cheeses during a temperature ramp from 20 to 95°C was assessed where the tanδ value at 95°C was used as a measure of cheese melt, where values 1 indicated a better melt. The 0% coconut oil cheese had the lowest tanδ (G″/G') value of 0.3, whereas the addition of 25% coconut oil into the cheese resulted in the tanδ increasing to values greater than 0.5. The 25% CO cheese sample also achieved a more similar complex viscosity (η*) to that of dairy cheese than all samples but the 75% CO cheese. Therefore, there is an opportunity to decrease the amount of coconut oil in plant-based cheese systems while maintaining good functional properties and improving the sustainability and health benefits of the final product.
在许多植物性肉类和乳制品替代品中，由于椰子油饱和脂肪含量高，常被用于复制动物脂肪的质地和结构特性。对饱和脂肪健康影响以及椰子油可持续性的担忧促使人们探索植物性食品中的替代脂肪组合。通过椰子油（CO）与向日葵油（SO）的五种不同比例（100%、90%、75%、60%、50%、40%、25%、10%和0%）评估饱和脂肪酸（SFA）含量对植物性奶酪物理特性的影响。通过质地剖面分析确定，在5°C下放置24小时后，奶酪的硬度随着椰子油含量的增加而增加，这是因为固体脂肪含量增加提供了额外的硬度。100%椰子油的样品表现出令人满意的融化和拉伸性能；然而，加入低至25%的向日葵油就能达到与之匹配的融化和拉伸值。融化和拉伸值并未随着饱和脂肪含量的增加而持续增加，而是随着椰子油添加量的增加保持不变。对奶酪在20至95°C温度变化过程中进行流变学分析，其中95°C时的损耗正切值（tanδ）用作奶酪融化的度量，tanδ值大于1表示融化效果更好。0%椰子油的奶酪tanδ（G″/G'）值最低，为0.3，而在奶酪中添加25%的椰子油会使tanδ值增加到大于0.5。25% CO奶酪样品的复数粘度（η*）也比除75% CO奶酪外的所有样品更接近乳制品奶酪。因此，有机会在植物性奶酪体系中减少椰子油用量，同时保持良好的功能特性，并提高最终产品的可持续性和健康益处。
