The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties.

Ferawati Ferawati,Mohammed Hefni,Cornelia Witthöft,Karolina Östbring

doi:10.3390/foods10092208

Ferawati Ferawati, Mohammed Hefni + Show 2 more

Open Access

https://doi.org/10.3390/foods10092208

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Abstract

Despite the many benefits of pulses, their consumption is still very low in many Western countries. One approach to solving this issue is to develop attractive pulse-based foods, e.g., plant-based cheeses. This study aimed to assess the suitability of different types of pulse flour, from boiled and roasted yellow peas and faba beans, to develop plant-based cheese analogues. Different stabilizer combinations (kappa- and iota-carrageenan, kappa-carrageenan, and xanthan gum) were tested. The results showed that firm and sliceable pulse-based cheese analogues could be prepared using all types of pulse flour using a flour-to-water ratio of 1:4 with the addition of 1% (w/w) kappa-carrageenan. The hardness levels of the developed pulse-based cheese analogues were higher (1883–2903 g, p < 0.01) than the reference Gouda cheese (1636 g) but lower than the commercial vegan cheese analogue (5787 g, p < 0.01). Furthermore, the crude protein (4–6% wb) and total dietary fiber (6–8% wb) contents in the developed pulse-based cheese analogues were significantly (p < 0.01) higher than in the commercial vegan cheese analogue, whereas the fat contents were lower. In conclusion, flours from boiled and roasted yellow peas and faba beans have been shown to be suitable as raw materials for developing cheese analogues with nutritional benefits.

Highlights

Pulses are characterized by high contents of protein, dietary fiber, and micronutrients and a low fat content
There have been several studies on the development of plant-based cheese analogues, to the best of our knowledge data are lacking regarding the use of pulse flours to produce plant-based cheese analogues; the objective of this study was to evaluate the suitability of different types of pulse flour as raw materials to develop plant-based cheese analogues
The amount of water significantly affected the texture of the pulse-based cheese analogue samples (p < 0.05) (Table 2)

Summary

Introduction

Pulses are characterized by high contents of protein, dietary fiber, and micronutrients and a low fat content. Pre-treatment of pulses before milling, such as through boiling and roasting, could be performed to reduce the contents of heat-labile antinutrients and the beany flavor in the pulse flours [6,7]. Flours from boiled and roasted pulses were shown to have high water absorption capacity levels (2–3 g/100 g db) and could form gels at 10–12% concentration, as compared to flour from raw pulses (water absorption capacity of 1 g/100 g and gel forming concentration range of 8–10%) [8]. Flours from boiled and roasted pulses could be utilized in many food products, such as cheese analogues, custards, and bakery goods. The introduction of new pulse-based food products in the market could serve as an approach to increase pulse consumption in Sweden, thereby improving fiber intake, which is currently below the recommended level [4]

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