The effect of various spices on functional properties of plant-based cheese analogue

Abstract

This research purpose was to study the effects of various spices on functional properties of plant-based cheese analogue (PBCA). PBCA was made from Geotrichum candidum (Gc: 3%), glucono-δ-lactone (GDL: 0.25%), and bromelain: 8 × 105 U/g. The sample was commercial dairy cheese (control), PBCA 1 (Gc + bromelain), PBCA 2 (GDL + bromelain), PBCA 3 (Gc + GDL), and PBCA 4 (Gc + GDL + bromelain). The results of observations processed using ANOVA and DMRT. In this study, different spices affect the chemical and sensory features of PBCA (p<0.05). The chemical features results were ash content (1.92%; 1.51%; 1.57%; 1.74%; 1.39%), fat content (29.7%; 25.0%; 24.9%; 26.7%; 24.7%), moisture content (55.4%; 49.6%; 50.1%; 47.3%; 50.3%), protein content (6.39%; 17.5%; 17.2%; 19.5%; 17.0%), and salt content (0.69%; 0.29%; 0.31%; 0.32%; 0.28%), respectively. The sensory features results were appearance (7.52; 7.18; 7.27; 7.48; 6.85), flavor (8.05; 7.68; 7.33; 7.67; 7.71), creaminess (7.73; 7.35; 7.33; 7.67; 7.25), firmness (6.40; 7.04; 6.37; 6.66; 6.58), spread ability (7.82; 7.48; 7.40; 7.78; 7.25), and overall (8.44; 7.91; 7.80; 7.48; 8.03), respectively. The effectiveness index test result was 1.00; 0.45; 0.53; 0.00; and 1.00, respectively. In conclusion, PBCA 4 was the best treatment.