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 (p ≤ 0.05), indicating improved spreadability attributed to the softer, less-crystalline nature of unsaturated fats compared to saturated fats. Proximate analysis revealed reduced fat content and a shift from saturated to unsaturated fats, notably oleic and linoleic acids, offering potential cardiovascular benefits. Confocal laser scanning microscopy showed denser fat crystal networks and smaller fat droplets at higher SRBO levels, enhancing oil retention and stability. Protein, fiber, moisture, and ash content remained stable across samples. These findings suggested that SRBO could be a functional and health-conscious alternative to palm kernel oil in plant-based mozzarella cheese, improving nutritional quality without compromising texture or functionality.
Vatthanakul et al. (Tue,) studied this question.