Abstract
Imitation cheese is becoming increasingly popular. Trends of substituting animal ingredients and eating plant-based make studies of imitation cheese properties relevant. There is an increasing interest in creating plant-based products with a functionality that resembles well-known conventional animal counterparts and has a high nutritional quality. To do so, plant proteins can be included in the products. Different functionality properties exist for different plant protein sources and therefore it is necessary to study a range of different plant proteins to determine what has the best functional properties for a given product.
The present study focuses on a semi-hard imitation cheese and investigates the effects of plant protein source and concentration on microstructure and functionality. The macrostructural effects in imitation cheese as affected by different protein sources are analyzed by uniaxial compression texture analysis, and sensory analysis. The microstructure is analyzed with Confocal Laser Scanning Microscopy to describe the relations between microstructure to macroscopic functionality.
This study aims to combine methods to obtain new knowledge and an insight into the structural distribution of and interactions between the components in imitation cheese with different plant proteins along with determining how plant protein sources affect the sensory profile of the imitation cheese. The perspective is a better prediction of product performance and thereby assisting the production of high-quality foods containing starch and plant proteins.
The present study focuses on a semi-hard imitation cheese and investigates the effects of plant protein source and concentration on microstructure and functionality. The macrostructural effects in imitation cheese as affected by different protein sources are analyzed by uniaxial compression texture analysis, and sensory analysis. The microstructure is analyzed with Confocal Laser Scanning Microscopy to describe the relations between microstructure to macroscopic functionality.
This study aims to combine methods to obtain new knowledge and an insight into the structural distribution of and interactions between the components in imitation cheese with different plant proteins along with determining how plant protein sources affect the sensory profile of the imitation cheese. The perspective is a better prediction of product performance and thereby assisting the production of high-quality foods containing starch and plant proteins.
| Original language | English |
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| Publication date | 2023 |
| Publication status | Published - 2023 |
| Event | Nordic Rheology Conference 2023 - Aarhus, Denmark Duration: 12 Apr 2023 → 14 Apr 2023 https://nordicrheologysociety.org/Home/Nrc#Local%20Organizing%20Committee |
Conference
| Conference | Nordic Rheology Conference 2023 |
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| Country/Territory | Denmark |
| City | Aarhus |
| Period | 12/04/2023 → 14/04/2023 |
| Internet address |