Fermentation of pea protein matrix for the development of plant-based cheese
2023
Alas, Maris | Kriisa, Marie
Development of plant-based cheese alternatives is challenging due to the differences between animal and plant-based ingredients such as proteins and fats. Most of the commercial plant-based cheeses are mainly coconut-oil and starch based and the rest of them are nut and soy based, which are common allergens. A good alternative to nuts and soy are peas which have a high protein content and thus high biological value. Unfortunately, peas have distinctive off-flavours and aromas. Some techniques, such as fermentation with lactic acid bacteria have potential to reduce off-flavours and produce important aromatic and flavour compounds. The aim of this study was to evaluate the technological and sensory potential of starter and protective cultures for the fermentation of pea protein mixtures. Commercial starter cultures were evaluated individually as well as in combination with protective cultures. In addition to the sensory evaluation (quantitative descriptive analysis), the aroma compounds (by GC-MS) as well as organic acids (by HPLC) and free amino acids (by UPLC) were determined. The aroma profile and sensory characteristics of the plant-based cheese products depend on the bacterial composition of the starter cultures. The results of free amino acids showed that samples with mesophilic cultures had higher glutamic acid content, which was associated with umami taste. More cheesy and buttery compounds were detected in the plant-based mixtures with selected thermophilic cultures. Combination of thermophilic cultures with protective cultures increased all levels of cheesy and buttery compounds like acetoin, diacetyl and 3-methylbutanoic acid.
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出版者 LBTU