Insight into the potato protein-based vegan cheese: A comprehensive study on physicochemical, mechanical and molecular properties.

IF 1.8 4区 农林科学 Q3 CHEMISTRY, APPLIED
Przemysław Łukasz Kowalczewski, Krzysztof Smarzyński, Jakub Biegalski, Małgorzata Muzolf-Panek, Dorota Cais-Sokolińska, Millena Ruszkowska, Jacek Lewandowicz, Joanna Miedzianka, Martyna Maria Wróbel, Miroslava Kačániová, Hanna Maria Baranowska
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Abstract

The growing interest in plant-based diets is driving the search for new products, including alternatives to dairy cheese. The aim of this research was to develop a recipe and technology for the production of a vegan cheese, then to characterize the physical, mechanical as well as molecular properties of the obtained products. The use of protein isolated from potato juice seems to be appropriate due to the nutritional value of the formed product and to the environmental benefits, that is, the use of waste potato juice to obtain a valuable raw material. It was found that as a result of the interaction of protein with carbohydrates and fats, the hardness and viscosity of the obtained products increase. Moreover, it was shown that one of the tested cheese analogues, which contains 5% of potato juice protein, 12% of oil and 25% of modified potato starch, is the optimal analyzed variant. It has attractive culinary properties, such as meltability; therefore, it can be used in production of hot dishes, for example, as a plant-based alternative to dairy cheese in pizza.

马铃薯蛋白纯素奶酪:理化、力学和分子特性的综合研究。
人们对植物性饮食的兴趣日益浓厚,这推动了对新产品的探索,包括乳制品奶酪的替代品。这项研究的目的是开发一种生产纯素奶酪的配方和技术,然后表征所获得产品的物理、机械和分子特性。从形成的产品的营养价值和环境效益来看,使用从马铃薯汁中分离出来的蛋白质似乎是合适的,即利用废弃的马铃薯汁获得了一种有价值的原料。结果发现,由于蛋白质与碳水化合物和脂肪的相互作用,所得产品的硬度和粘度增加。结果表明,其中一种含5%马铃薯汁蛋白、12%马铃薯油和25%马铃薯变性淀粉的奶酪类似物是最优的分析变体。它具有诱人的烹饪特性,如可熔融性;因此,它可以用于生产热菜,例如,作为披萨中乳制品奶酪的植物替代品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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