Version 1
: Received: 24 February 2023 / Approved: 27 February 2023 / Online: 27 February 2023 (01:44:30 CET)
How to cite:
Garcia-Fontanals, L.; Llorente, R.; Valderrama, J.; Bravo, S.; Talens, C. Hybrid Spreadable Cheese Analogues with Faba Bean and Tenebrio molitor Flours: Optimisation Using Desirability-Based Mixture Design. Preprints2023, 2023020428. https://doi.org/10.20944/preprints202302.0428.v1.
Garcia-Fontanals, L.; Llorente, R.; Valderrama, J.; Bravo, S.; Talens, C. Hybrid Spreadable Cheese Analogues with Faba Bean and Tenebrio molitor Flours: Optimisation Using Desirability-Based Mixture Design. Preprints 2023, 2023020428. https://doi.org/10.20944/preprints202302.0428.v1.
Cite as:
Garcia-Fontanals, L.; Llorente, R.; Valderrama, J.; Bravo, S.; Talens, C. Hybrid Spreadable Cheese Analogues with Faba Bean and Tenebrio molitor Flours: Optimisation Using Desirability-Based Mixture Design. Preprints2023, 2023020428. https://doi.org/10.20944/preprints202302.0428.v1.
Garcia-Fontanals, L.; Llorente, R.; Valderrama, J.; Bravo, S.; Talens, C. Hybrid Spreadable Cheese Analogues with Faba Bean and Tenebrio molitor Flours: Optimisation Using Desirability-Based Mixture Design. Preprints 2023, 2023020428. https://doi.org/10.20944/preprints202302.0428.v1.
Abstract
As a result of the growing demand for foods with reduced animal protein content, many new alternative diets are now emerging. Nevertheless, recent studies have shown that the Western population is unprepared for drastic changes and is disinclined to accept foods based on alternative proteins. However, hybrid products might become a good transitional offer. This study used a desirability-based mixture design to model hybrid spreadable cheese analogues (SCAs). The design combined the dairy protein (MPC), Tenebrio molitor (IF) and faba bean (FBP) flours. Nine SCAs with different MPC/FBP/IF ratios were formulated, representing 0, 50 and 100% MPC replacement (7.1% of the formula). Incorporating the IF negatively impacted the desirable texture properties. The FBP flour improved the texture (achieving increased firmness and stickiness and decreased spreadability), but only when combined with MPC. Changing the MPC/FBP/IF ratio affected the colour of SCAs. Sensory analysis showed that hybrid SCAs (≤ 50% MPC) had a more characteristic cheesy flavour than the commercial plant-based reference, and sample C2 had a texture profile similar to the dairy reference. Samples containing IF showed a better flavour profile than the products without IF. The SCAs had higher protein and lower saturated fat, starch and sugar con-tent than commercial analogues.This study demonstrates that the inclusion of alternative proteins can be effective as a strategy to reduce dairy protein content in hybrid product formulations.
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
