Preliminary study for the development of a plant-based cheese alternative

This work was aimed at developing an allergen-free plant-based cheese alternative (PBCA), ripened with paprika oil. The formulated product had a reduced content of saturated fatty acids compared to other PBCAs, owing to the use of shea butter instead of coconut oil; the PBCA prototype also had a higher protein content due to the presence of grass pea flour. Fermentation of the paste lowered pH of the product, which increased its microbiological stability and contributed to improve the aromatic profile, as evidenced by the tasting performed with internal lab members. The analysis of the nutritional composition revealed the product's superior nutritional value compared to some commercial PBCAs. The results from the texture profile analysis demonstrated the texture of the PBCA prototype falls between some commercial PBCAs and traditional semi-hard cheeses.