ArticleCurrent research in food science2022
The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese.
Article in Current research in food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Optimizing the Coagulation Potential of Pineapple (Food science & nutrition · 2026Article
- Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients.Gels (Basel, Switzerland) · 2024Article
- Texture improvement andCurrent research in food science · 2024Article
- Microfluidic Analysis for the Determination of Protein Content in Different Types of Plant-Based Drinks.Molecules (Basel, Switzerland) · 2023Article
- Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
6 authors.
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Abstract
In response to consumer demands, plant protein ingredients are increasingly being used in the formulation of plant-based alternatives to cheese. The aim of this study was to determine the influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese. Moreover, the age-induced changes in such attributes were assessed, with samples analysed after 1 month of storage. After characterisation of the ingredients, the chickpea-based formulations were prepared by blending chickpea flour and protein concentrate in different proportions to obtain four samples of increasing protein content (i.e., 8.68-21.5%). Formulations were developed at pH ∼4.5, and a moisture content of 50%, with shea butter used to obtain 15% fat content. The differential scanning calorimetry thermograms of the samples showed a main peak around 30 °C, corresponding to transition of the shea butter, and a smaller peak around 70 °C related to starch gelatinisation. Analysis of microstructure showed formation of a protein matrix with more extensive protein structure at high protein concentration. Furthermore, none of the chickpea-based samples melted under the testing conditions and all samples showed increasing values for adhesiveness, springiness and cohesiveness with increasing protein content. However, hardness was the highest for the sample with the lowest protein content, likely due to starch retrogradation. After storage, hardness increased further for all samples. This work improves our understanding of the role of chickpea protein in developing plant-based alternatives to cheese and the challenges therein.
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