Formulation, processing and functionality of plant-based alternatives to cheese

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dc.contributor.advisorO'Mahony, Seamus Anthony
dc.contributor.advisorCrowley, Shane
dc.contributor.authorGrasso, Nadiaen
dc.contributor.funderLauritzson Foundation
dc.date.accessioned2024-01-16T12:31:24Z
dc.date.available2024-01-16T12:31:24Z
dc.date.issued2023
dc.date.submitted2023
dc.description.abstractNumerous 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.en
dc.description.statusNot peer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationGrasso, N. 2023. Formulation, processing and functionality of plant-based alternatives to cheese. PhD Thesis, University College Cork.
dc.identifier.endpage306
dc.identifier.urihttps://hdl.handle.net/10468/15381
dc.language.isoenen
dc.publisherUniversity College Corken
dc.relation.projectLauritzson Foundation (Lauritzson Food Research Scholarship)
dc.rights© 2023, Nadia Grasso.
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectPlant-based cheese alternativesen
dc.subjectMicrostructureen
dc.subjectRheologyen
dc.subjectTextureen
dc.titleFormulation, processing and functionality of plant-based alternatives to cheeseen
dc.typeDoctoral thesisen
dc.type.qualificationlevelDoctoralen
dc.type.qualificationnamePhD - Doctor of Philosophyen
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