Investigates how lentil-gluten protein systems affect texture and meltability in plant-based cheese, suggesting potential for improved dairy alternatives.
Key Points
To optimize the physicochemical and textural properties of dairy-free cheese using lentil–gluten protein systems.
Utilized response surface methodology (RSM) to evaluate ingredient effects.
Employed central composite design with 50 different formulations.
Analyzed moisture, protein, fat, ash, color, meltability, and texture properties.
Modified tapioca starch showed the highest swelling and water retention capacity.
Lentil protein exhibited the greatest water solubility and oil-holding capacity.
Optimal formulation achieved high desirability and aligned closely with predicted values.