Effects of Rice Bran Oil Shortening Substitution on Physicochemical and Functional Properties of Plant-Based Mozzarella Cheeses.

Suteera Vatthanakul, Prapasri Theprugsa, Natchaya Jewsuwan, Witoon Prinyawiwatkul

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed

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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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3 · Its place in the literature

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0 citing papers in PubMed.

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4 · The record

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5 · Who and what money

Authors and funding

4 authors.

Suteera VatthanakulDepartment of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Klong Luang, Pathumthani, Bangkok 12121, Thailand.ORCID 0000-0002-1523-7284

Prapasri TheprugsaDepartment of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Klong Luang, Pathumthani, Bangkok 12121, Thailand.

Natchaya JewsuwanDepartment of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Klong Luang, Pathumthani, Bangkok 12121, Thailand.

Witoon PrinyawiwatkulSchool of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA.ORCID 0000-0001-5270-8957

Funding

Thammasat University Center of Excellence in Food Science and Innovation COE001Thammasat University Research Fund TUFT021/2568

6 · The paper itself

Abstract

Palm kernel oil is commonly incorporated into plant-based cheeses to mimic the textural and structural properties of animal fats owing to its high saturated fat content. Nevertheless, growing concerns regarding saturated fat consumption have stimulated research into alternative lipid sources for plant-based products. Therefore, this study aimed to evaluate the effects of substituting palm kernel oil with rice bran oil shortening (SRBO) on some selected physical, textural, functional, chemical, fatty acid and microstructural properties of plant-based mozzarella cheese analogs. Five formulations with SRBO levels of 0, 25, 50, 75, and 100% were prepared and their physicochemical properties were analyzed. Increasing SRBO significantly affected color due to natural pigments in rice bran oil. The pH value declined with higher SRBO, likely due to oxidation of unsaturated fatty acids. Texture profile analysis showed increases in hardness, springiness, cohesiveness, gumminess, and chewiness when SRBO was increased from 0% to 100%. Meltability slightly decreased at 25-75% but remained unchanged at 100% SRBO, while stretchability decreased significantly, attributed to β-type fat crystals disrupting protein networks. The work of shear decreased significantly (

Indexed as

microstructuremozzarella cheesepalm kernel oilphysicochemical propertiesplant-based mozzarella cheeserice bran oil

Identifiers

PMID42073339

DOI10.3390/foods15081448

PMCPMC13114895

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LicenceCC BY

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.