The impact of different bacterial blends on texture and flavour development in plant-based cheese
| Autor: | Carmen Masiá, Raquel Fernández-Varela, Poul Erik Jensen, Saeed Rahimi Yazdi |
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| Jazyk: | angličtina |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Future Foods, Vol 8, Iss , Pp 100250- (2023) |
| Druh dokumentu: | article |
| ISSN: | 2666-8335 56098049 |
| DOI: | 10.1016/j.fufo.2023.100250 |
| Popis: | Texture and flavour development in plant-based cheese generally relies on the use of texturizing and flavouring agents. However, fermentation can be a powerful tool to improve those sensorial attributes. Twenty-four different bacterial blends with four different starter cultures and six different adjunct combinations were designed to ferment a pea protein emulsion. Their acidification performance, contribution to gel hardness, and their ability to mask off-flavours and develop dairy-like flavours were evaluated through pH measurement, compression tests, and volatile compounds analysis, respectively. Blends including Vega™ Harmony and Vega™ Classic acidified significantly faster and were more efficient at removing the compounds identified as responsible for the green and/or beany off-flavours attributes in pea matrices. The presence of L. plantarum and L. casei in the blends reduced gel firmness. Dairy-like compounds were detected in all fermented samples and some were produced at different levels depending on the bacterial blend. |
| Databáze: | Directory of Open Access Journals |
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