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Plant-Based Alternatives to Mold-Ripened Cheeses as an Innovation among Dairy Analogues.
Fabiszewska, Agata; Wierzchowska, Katarzyna; Debkowska, Ilona; Sliczniak, Weronika; Ziólkowska, Magdalena; Jasinska, Karina; Kobus, Joanna; Nowak, Dorota; Zieniuk, Bartlomiej.
Afiliación
  • Fabiszewska A; Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland.
  • Wierzchowska K; Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland.
  • Debkowska I; Faculty of Biology and Biotechnology, Warsaw University of Life Sciences-SGGW, 159 Nowoursynowska St., 02-776 Warsaw, Poland.
  • Sliczniak W; Faculty of Biology and Biotechnology, Warsaw University of Life Sciences-SGGW, 159 Nowoursynowska St., 02-776 Warsaw, Poland.
  • Ziólkowska M; Faculty of Biology and Biotechnology, Warsaw University of Life Sciences-SGGW, 159 Nowoursynowska St., 02-776 Warsaw, Poland.
  • Jasinska K; Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland.
  • Kobus J; Faculty of Food Technology, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland.
  • Nowak D; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland.
  • Zieniuk B; Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland.
Foods ; 13(14)2024 Jul 22.
Article en En | MEDLINE | ID: mdl-39063389
ABSTRACT
There is a growing demand for vegan products and plant-based food when dealing with the impact of livestock on the climate crisis. The aim of this study was to develop a formulation for a plant-based analogue of mold-ripened cheese. Were investigated the following plant materials cashews, pistachios, soy flour, chickpea flour, pea protein, pumpkin protein, hemp protein, and spirulina powder. Plant matrices were fermented with lactic acid bacteria (LAB) starter cultures and cheese starter cultures of mold species Geotrichum candidum and Penicillium camemberti. All microorganisms' growth were tested in a vegan-type culture medium. Calcium supplementation was applied and followed by an in-depth analysis of the elemental composition of selected analogues with inductively coupled plasma optical emission spectroscopy. The physicochemical and organoleptic analyses of plant-based alternatives of Camembert were conducted. This is the first paper describing novel formulations for plant-based alternatives for Camembert cheese prepared with techniques mimicking the original milk product.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2024 Tipo del documento: Article País de afiliación: Polonia Pais de publicación: Suiza
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2024 Tipo del documento: Article País de afiliación: Polonia Pais de publicación: Suiza