The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese

Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients

“…Moreover, tapioca starch was added at increasing concentrations, from 0.10 to 10.6% ( Table 1 ), to target a carbohydrate content of 10.1% for all samples. Samples were prepared as described by Grasso et al [ 14 ], with slight differences. In brief, the powder ingredients were mixed with water (previously combined with the lactic acid solution) in a Thermomix (TM 5, Vorwerk, Wuppertal, Germany) at speed 1 (100 rpm) for 1 min; then, the temperature was set to 100 °C; and finally, when a temperature of 40 °C was reached (after ~30 s), shea butter was added at speed 2.5 (350 rpm) for 5.5 min.…”

“…Composition of the ZPI and tapioca starch was analysed, while composition of the CPC ingredient was previously determined by Grasso et al [ 14 ]. Total nitrogen content of the ingredients and cheese alternative samples was measured using Kjeldahl methods 930.29 [ 24 ] and 2001.14 [ 25 ], respectively, with a nitrogen-to-protein conversion factor of 6.25.…”

“…Total carbohydrate was calculated by difference (i.e., 100 minus the sum of protein, fat, ash and moisture). The pH, water activity (a w ) and colour of the samples were measured as previously described by Grasso et al [ 14 ].…”

“…Protein profile of CPC was previously assessed by Grasso et al [ 14 ], and protein profile of ZPI was measured following the same method, using a capillary electrophoresis instrument (PA 800 plus Pharmaceutical Analysis System, Sciex, Kildare, Ireland).…”

“…Furthermore, due to the predominance of globulin, chickpea protein ingredients show good oil absorption capacity and emulsification and gelling properties [ 11 , 12 , 13 ]. Chickpea protein ingredients have been studied by our group in relation to the development of plant-based cheese alternatives, and have shown both promising results and challenges, the latter mainly related to poor meltability of the final product [ 14 ]. Besides pulses, another plant protein that displays strong potential in plant-based cheese alternative applications is zein, due to its unique plastic behaviour in aqueous environments [ 15 ].…”