مورد إلكتروني
The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues : Proximate Composition, Color, and Texture Properties
| العنوان: | The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues : Proximate Composition, Color, and Texture Properties |
|---|---|
| بيانات النشر: | Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB) Linnéuniversitetet, Hållbar hälsa Mansoura University, Egypt Lund University, Sweden Switzerland 2021 |
| تفاصيل مُضافة: | Ferawati, Ferawati Hefni, Mohammed E. Östbring, Karolina Witthöft, Cornelia M. |
| نوع الوثيقة: | Electronic Resource |
| مستخلص: | 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. |
| مصطلحات الفهرس: | Plant Science, Health Professions (miscellaneous), Health(social science), Microbiology, Food Science, Livsmedelsvetenskap, Article in journal, info:eu-repo/semantics/article, text |
| DOI: | 10.3390.foods10092208 |
| URL: | Foods, 2021, 10:9 |
| الإتاحة: | Open access content. Open access content info:eu-repo/semantics/openAccess |
| ملاحظة: | application/pdf English |
| أرقام أخرى: | UPE oai:DiVA.org:lnu-107212 0000-0001-6973-4190 0000-0003-0550-5828 0000-0002-2773-1108 0000-0003-0387-4312 doi:10.3390/foods10092208 PMID 34574317 ISI:000700627800001 Scopus 2-s2.0-85115656122 Local 2021 1280480923 |
| المصدر المساهم: | UPPSALA UNIV LIBR From OAIster®, provided by the OCLC Cooperative. |
| رقم الانضمام: | edsoai.on1280480923 |
| قاعدة البيانات: | OAIster |
| DOI: | 10.3390.foods10092208 |
|---|