Comprehensive quality evaluation of plant‐based cheese analogues

Abstract BACKGROUND In recent years, there has been an increasing demand for plant‐based cheese analogues, however, the protein content of plant‐based cheeses currently on the market is generally low and cannot meet the nutritional needs of consumers. RESULTS Based on the ideal value similarity method (TOPSIS) analysis the best recipe for plant‐based cheese was 15% tapioca starch, 20% soy protein isolate, 7% gelatine as a quality enhancer and 15% coconut oil. The protein content of this plant‐based cheese was170.1 g kg −1 , which was close to commercial dairy‐based cheese and significantly higher than commercial plant‐based cheese, The fat content was 114.7 g kg −1 , lower than that of commercial dairy‐based cheese. The rheology properties show that the viscoelasticity of the plant‐based cheese is higher than that of dairy‐based cheese and commercial plant‐based. The microstructure results show that the type and content of protein has a significant impact on its microstructure. The Fourier‐transform infrared (FTIR) spectrum of the microstructure shows a characteristic value at 1700 cm −1 , because the starch was heated and leached to form a complex with lauric acid under the action of hydrogen bond. It can be inferred that in the interaction between plant‐based cheese raw materials, fatty acids serve as a bridge between starch and protein. COUCLUSION This study described the formula of plant‐based cheese and the interaction mechanism between the ingredients, providing a basis for the development of subsequent plant‐based cheese related products. © 2023 Society of Chemical Industry.