Abstract
ABSTRACT Vegan foods are growing in the market owing to various factors such as awareness about humane production of food, sustainability and health. In this study, a vegan cheese spread was developed with main ingredients being Jackfruit seed powder, cashew kernels and sunflower oil. The product had an improved nutritional profile as compared to the counterparts in the market providing fat content at 18.19 ± 0.52 g, carbohydrates at 8.31 ± 0.58 g, dietary fiber at 5.15 ± 0.45 g, and protein at 8.82 ± 0.09 per 100 g. Rheological and microstructure studies indicated that the food matrix was undergoing dynamic rearrangements at the molecular level on storage, but was appearing stable to the eye of the observer. Product attributes scored 8 points and higher on the hedonic scale of sensory evaluation. Practical implication of this research venture is that a vegan cheese spread has been developed and characterized on laboratory scale and can be further scaled up.
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