Development of a functional fermented peanut-based cheese analog using probiotic bacteria

Abstract

Cheese analogs are usually defined as products made using non-dairy proteins to produce a product similar to cheese. These products are increasingly popular due to their cost-effectiveness, health benefits, and simplicity of their manufacturing processes. Herein, attempts have been made to form a functional veg spread by using peanut and probiotic microorganism Lactobacillus rhamnosus NCDC18. The proportion of peanut seed and water for milk extraction was optimized based on the solid content of milk. Based on the water retention ability (WRA) and the solid and protein recovery of coagulated protein, the salt percentage for coagulation of peanut protein was optimized. Fermentation of coagulated protein by probiotic strain was done at 37EC for 24 h. A comparative analysis of physico-chemical properties such as moisture content, ash content, fat content, protein content, carbohydrate content, Vitamin C, antioxidant, titratable acidity, and pH was done before and after fermentation. For the extraction of milk with the desired amount of solid (5.5%), the optimum ratio of peanut and water was found to be 1 : 6. For the coagulation of peanut protein, the optimum coagulant (salt) was determined at 0.5%. The maximum solid recovery (51.7 ± 0.04), protein recovery (69.21 ± 0.01), and WRA (67.39 ± 0.03) were obtained with 0.5% magnesium chloride. No significant change was observed in the moisture, ash, fat, antioxidant, and vitamin C contents, while protein, carbohydrate, pH, and titratable acidity were found to change significantly before and after fermentation. Proteolysis of peanut protein by probiotic strain was found to be 61 μg/mg. As the refrigerated storage period increased (0 to 15 days), a significant (P # 0.05) decrease in cell viability and pH was observed.

The Effect of Fermentation Time on Product Quality of Cowpea (Vigna unguiculata L.Walp) Soft Cheese with Starter Culture of Lactobacillus plantarum B1765

“…In the same fermentation time, the pH of the research [2] was lower than this research because the difference of LAB and the concentration of LAB. In the peanut cheese inoculated with L.rhanmosus starter the pH decreased from 5.3 to 4.8 after 18 hours of fermentation and [6]. Cowpea cheese in this research has a lower pH than in peanut cheese [6].…”

“…In the peanut cheese inoculated with L.rhanmosus starter the pH decreased from 5.3 to 4.8 after 18 hours of fermentation and [6]. Cowpea cheese in this research has a lower pH than in peanut cheese [6]. It was caused the LAB concentration used in cowpea cheese was lower than in peanut cheese.…”

“…Based on previous research, soy cheese was fermented by a combination of starter Lactobacillus bulgaricus, Lactobacillus lactis and Lactobacillus paracasei spp results a number of total LAB of 4,1 x 10 7 CFU/g [3]. Another research also examined peanut cheese fermented with Lactobacillus rhamnosus NCDC18 with a total LAB of 2.34 x 10 10 CFU/mL [6]. So, it can be concluded that vegetable cheese can be produced using Lactobacillus strains.…”

Fermentation of plant‐based dairy alternatives by lactic acid bacteria

“…Sharma et al . ( 2018 ) developed a fermented peanut‐based cheese spread but did not analyse the sensory or textural properties of this product.…”

“…The products that obtained the most similar consistency to dairy cheese all used gelatine as a coagulating agent that, as an animal-derived ingredient, is unlikely to be appropriate for many of the target market for this product. Sharma et al (2018) developed a fermented peanut-based cheese spread but did not analyse the sensory or textural properties of this product.…”