Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes

Abstract

In this review, some recognized modifications utilized in the preparation of soy cheese and cheese analogs produced with soymilk are discussed. Soymilk is an inexpensive, nutritive dairy substitute that is used to make cheese and cheese analogs by people worldwide. The components of soy components, including isoflavones, have beneficial health effects that support the amelioration of chronic and degenerative diseases. However, the quality characteristics of such cheeses can be diminished, especially the taste and structure. Its quality is affected by soybean variety, storage temperature, soymilk-processing conditions, stirring speed, coagulation temperature, type of coagulator, and coagulator's concentration ratio. Over the years, researchers have studied to improve soy cheese characteristics by improving its structure, flavor, color, and nutrition quality. Structure of cheese types have been developed, including soft cheeses like tofu and cream cheese types, cheese types with different milk type combinations, soy-paneer, soy-mozzarella, and hard type cheeses. Flavor development has attempted to reduce the unpleasant beany flavor by adding spices and other ingredients, or blending with other milk types. Reduction of lipoxygenases in soymilk helps to reduce rancidity and protect the odor. Color is improved with microbes or colored food ingredients like carrots. Using Lactobacillus spp. and Bifidobacterium spp. microbes, probiotic soy cheese types have been developed with improved nutritional quality. Production of soymilk using sprouted and frozen seeds has resulted in nutritionally improved soy cheeses. Soy cheeses and their analogs act as functional foods and improvements to these cheeses upgrade their values and consumer acceptance.

Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow’s Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome

“…Taken together, these results evidenced metabolic cooperation between lactobacilli and propionibacteria in soymilk, as had previously been reported in cheese (Baer, 1995;Gagnaire et al, 2001b). Selection of the propionic and LAB strains will determine this cooperation, as well as the sensory, structural and nutritional properties of the soy fermented product (Jeewanthi and Paik, 2018;Zheng et al, 2020). Concerning probiotic effects, it should be noticed that the effect of propionibacteria was often described in synergy with LAB.…”

Influence of the addition of Geotrichum candidum on the microbial, chemical, textural, and sensory features of soft soy cheese

“…Coagulation is a key step in the soy cheese production, which has a great influence on the yield and texture of the finished product. Adding salts, such as CaCl 2 or Mg 2 SO 4 , could significantly promote the stability of legume protein network structure and enhance the hardness and strength of traditional soybean curds (Jayasena, Tah, & Nasar‐Abbas, 2014; Jeewanthi & Paik, 2018; Soodam, Ong, Powell, Kentish, & Gras, 2015). As shown in Figure 2a, when the amount of CaCl 2 was up to 0.3%, the soy whey exhibited the lowest whey OD value, representing a better stability of protein coagulation.…”

“…the stability of legume protein network structure and enhance the hardness and strength of traditional soybean curds (Jayasena, Tah, & Nasar-Abbas, 2014;Jeewanthi & Paik, 2018;Soodam, Ong, Powell, Kentish, & Gras, 2015). As shown in Figure 2a, when the amount of CaCl 2 was up to 0.3%, the soy whey exhibited the lowest whey OD value, representing a better stability of protein coagulation.…”

“…Soybean is one of the excellent nutritious sources of high‐quality plant protein and phospholipids in Asia, called as “green milk.” In addition, soybean is rich in isoflavones, saponins, chlorogenic acid, oligosaccharides, and other functional components, which can enhance human immune function, resist oxidation, regulate physiological rhythm etc. (Guan et al., 2013; Jeewanthi & Paik, 2018; Moy & Chou, 2010). Traditional fermented soybean food in oriental countries has covered a wide range of products, such as soy sauce, soy paste, douchi, and sufu (Fan et al., 2019; Rinaldoni, Palatnik, Zaritzky, & Campderros, 2014).…”

Evaluation of the nutritional, sensory and microbial status of processed and preserved soft cheese types

“…A cheese-like soyabean product is called Tofu in the Orient while it goes with different names in tropical Africa, where it has been used as meat or cheese substitutes in both rural and urban areas (Nakayama and Osho, 1996;Hassan, 2013). Jeewanthi and Paik (2018) reported the good potential of Soy cheese for fulfilling global nutritional demand and developing the global market consumption around the world.…”