Peer-reviewed articles 17,970 +


Title: COCONUT MILK-BASED CHEESE ALTERNATIVES - ANTIOXIDANT, NUTRITIONAL AND SENSORY PROPERTIES

COCONUT MILK-BASED CHEESE ALTERNATIVES - ANTIOXIDANT, NUTRITIONAL AND SENSORY PROPERTIES

PlumX Article Metrics by Elsevier
Delia-Gabriela Dumbrava; Aurica Breica Borozan; Diana-Nicoleta Raba; Viorica-Mirela Popa; Camelia Moldovan
10.5593/sgem2023V/6.2/s25.10
10.5593/sgem2023v/6.2
1314-2704
978-619-7603-66-8
English
23
6.2
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE 
•    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
Advances in Biotechnology
Vegan alternatives to cheeses are in growing demand in European markets as more and more people are either lactose intolerant or switching to a plant-based diet. When the consumer chooses to buy a vegan cheese, his expectations are that the vegan product has the nutritional and organoleptic characteristics as similar as possible to those of conventional cheeses. This work aimed to obtain two variants of vegan alternative to cheese, using coconut milk as the raw material: one with the addition of white pepper and garlic powder (C1) and the second with the addition of turmeric and paprika (C2). Also, the finished products obtained were analyzed regarding the total content of polyphenols (Folin-Ciocalteu assay), antioxidant activity (DPPH free radical method), proximate composition, energy value and sensory properties (five points hedonic scale assay). The C2 product variant with the addition of turmeric and paprika stood out for the highest content of total polyphenols (5,17±0,14 mg gallic acid/g) and the best DPPH free radical inhibition activity (55,86±0,34 %). Concerning the proximate composition and energy value, the differences between the two products were small, and at the sensory analysis the C1 variant obtained good scores (over 4) and C2 very good scores (over 4.5) in all sensory characteristics.
[1] Craig, W. J., Mangels, A. R., Brothers, C. J. Nutritional profiles of non-dairy plantbased cheese alternatives. Nutrients, Vol. 14/issue 6, 1247, 2022.
[2] Mefleh, M., Pasqualone, A., Caponio, F., Faccia, M. Legumes as basic ingredients inthe production of dairy-free cheese alternatives: a review. Journal of the Science ofFood and Agriculture, Vol. 102/issue 1, pp 8-18, 2022.
[3] Jayasena, V., Khu, W. S., Nasar-Abbas, S. M. The development and sensoryacceptability of lupin-based tofu. Journal of Food Quality, Vol. 33/issue 1, pp 85-97,2010.
[4] Makinen, O. E., Wanhalinna, V., Zannini, E., Arendt, E. K. Foods for special dietaryneeds: Non-dairy plant-based milk substitutes and fermented dairy-typeproducts. Critical reviews in food science and nutrition, Vol. 56/issue 3, pp 339-349,2016.
[5] Patil, U., Benjakul, S. Coconut milk and coconut oil: their manufacture associatedwith protein functionality. Journal of food science, Vol. 83/issue 8, 2019-2027, 2018.
[6] Nadeeshani, R., Wijayaratna, U. N., Prasadani, W. C., Ekanayake, S., Seneviratne,K. N., Jayathilaka, N., Compar ison of the basic nutritional characteristics of the firstextract and second extract of coconut milk, International Journal of InnovativeResearch in Science, Engineering and Technology, Vol. 3/issue 10, pp. 9516–9521,2015.
[7] Karunasiri, A. N., Gunawardane, M., Senanayake, C. M., Jayathilaka, N.,Seneviratne, K. N. Antioxidant and nutritional properties of domestic and commercialcoconut milk preparations. International journal of food science, Vol. 2020, 2020.
[8] Alyaqoubi, S., Abdullah, A., Samudi, M., Abdullah, N., Addai, Z. R., Musa, K. H..Study of antioxidant activity and physicochemical properties of coconut milk (Patisantan) in Malaysia. Journal of Chemical and Pharmaceutical Research, Vol. 7/issue 4,pp 967-973, 2015.
[9] Dumbrava D., Popescu L. A., Soica C. M., Nicolin A., Cocan I., Negrea M., ... &Dehelean C. Nutritional, Antioxidant, Antimicrobial, and Toxicological Profile of TwoInnovative Types of Vegan, Sugar-Free Chocolate. Foods, Vol. 9/issue12, 1844, 2020.

[10] Hue H.T., Tinh H.T., Van Bao N., Dao P.T.A. Screening for antioxidant activity ofvegetable and fruit by-products and evaluating the ability of coffee sediment to preservefish meal. SN Applied Sciences, Vol. 2, pp 1–7, 2020.
[11] Ciulca, S., Roma, G., Alexa, E., Radulov, I., Cocan, I., Madosa, E., Ciulca, A.2021. Variation of Polyphenol Content and Antioxidant Activity in Some Bilberry(Vaccinium myrtillus L.) Populations from Romania. Agronomy, Vol. 11/issue12, 2557,2021.
[12] Sik, B., Buzas, H., Kapcsandi, V., Lakatos, E., Daroczi, F., Szekelyhidi, R.Antioxidant and polyphenol content of different milk and dairy products. Journal ofKing Saud University-Science, Vol. 35/issue7, 102839, 2023.
[13] Ukom, A. N., Madu, C. J., Nwanagba, L. N., Nwachukwu, A. C. PhysicochemicalComposition, Antioxidant Profile and Sensorial Acceptability of Melon Seed-CoconutMilk Alternative Cheese. Nigeria Agricultural Journal, Vol. 53/issue3, pp 314-322,2022.
[14] Kolaric, L., Simko, P. Application of ?-cyclodextrin in the production of lowcholesterol milk and dairy products. Trends in Food Science & Technology, Vol. 119,pp. 13-22, 2022.
This paper is published from the own research funds of the University of Life Sciences"King Mihai I” from Timisoara.
conference
https://doi.org/10.5593/sgem2023V/6.2/s25.10
Download PDF
Proceedings of 23rd International Multidisciplinary Scientific GeoConference SGEM 2023
23rd International Multidisciplinary Scientific GeoConference SGEM 2023, 28-30 November, 2023
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference-SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Russian Acad Arts; Turkish Acad Sci.
77-84
28-30 November, 2023
website
9586
coconut milk, vegan cheese alternatives, polyphenols, antioxidant activity