A systematic evaluation of key ingredient functionality on thermal and textural properties of plant-based cheese analogues

The demand for plant-based cheese analogue (PBCA) is currently limited by poor nutritional and functional properties and undesirable “beany” taste associated with soy. This study aimed to develop a PBCA with improved protein quality, meltability, oil loss and texture, while reducing soy dependency, through the inclusion of seed flour protein. The effects of starch-to-water ratio, hydrocolloid (type and concentration), vegetable oil type, and seed flour type were systematically investigated to determine their impact on the properties of PBCA. A high starch content formed a firm structure that resists melting. Increasing sodium alginate concentration and higher saturated fat content (>40%) improved meltability and texture. The prototype exhibited higher protein content and more controlled meltability compared with commercial PBCAs. Crucially, it achieved a comparable nutritional profile and oil loss to processed dairy cheese. Overall, the current findings present a promising strategy to improve both nutritional and functional properties while reducing soy reliance. • Higher starch content reduces meltability of plant-based cheese analogue. • Increased sodium alginate improves meltability of plant-based cheese analogue. • Vegetable oil with higher saturated fat content enhance both meltability and texture. • Prototype achieved a nutritional profile comparable to commercial dairy cheese.