Formulation, processing and functionality of plant-based alternatives to cheese
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Date
2023
Authors
Grasso, Nadia
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Publisher
University College Cork
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Abstract
Numerous plant-based cheese alternatives developed using different raw materials, formulations, and processes are currently commercially-available. However, most of these products differ significantly from their dairy counterparts, and a lack of knowledge of the science underpinning development of plant-based cheese alternatives is evident in the scientific literature. This thesis investigates the physicochemical characteristics of commercially-available products against dairy benchmarks and studies the influence of different protein concentrations and profiles, ingredients, and calcium fortification strategies, to achieve the development of plant-based cheese alternative prototypes with enhanced nutritional profile and functionality than these types of products currently available. Chickpea protein ingredients were used to formulate samples with high protein contents and different texture and microstructure; however, such samples did not have acceptable melting behaviour. Binary blends of zein and chickpea protein ingredients allowed development of plant-based cheese alternatives with improved meltability and stretching properties, due to the unique rheological characteristics of zein. Different calcium fortification approaches were proposed to improve the nutritional profile of plant-based cheese alternatives; however, fortification resulted in changes in the physicochemical properties of the samples. The learnings obtained were used to develop a plant-based cheese alternative prototype with similar texture to processed cheese, and enhanced nutritional and physicochemical properties compared to the commercial plant-based cheese alternatives. However, further improvements of protein digestibility and sensory properties of the prototype are needed. The findings presented in this thesis represent significant advancements in our understanding of the ingredient, formulation and processing science required to develop plant-based cheese alternatives.
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Keywords
Plant-based cheese alternatives , Microstructure , Rheology , Texture
Citation
Grasso, N. 2023. Formulation, processing and functionality of plant-based alternatives to cheese. PhD Thesis, University College Cork.