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Insight into the potato protein-based vegan cheese: A comprehensive study on physicochemical, mechanical and molecular properties

cris.virtual.author-orcid0000-0002-0153-4624
cris.virtual.author-orcid0000-0001-5749-7300
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cris.virtual.author-orcid0000-0003-1174-1915
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cris.virtual.author-orcid0000-0001-6597-0858
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cris.virtualsource.author-orcid4ddc81ce-066b-4d2e-a9f3-015a6c34a525
cris.virtualsource.author-orcidea93034e-d253-4afa-836a-942fe490327b
cris.virtualsource.author-orcid35b740c2-481e-4fc1-8ba0-0a5c4dab441e
cris.virtualsource.author-orcid86cf2372-a835-4dbf-b1cb-6200ecf27dd5
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cris.virtualsource.author-orcid08c06993-c96b-41bb-a5f9-551434fdd7df
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dc.abstract.enThe growing interest in plant-based diets is driving the search for new products, including alternatives to dairy cheese. The aim of this research was to develop a recipe and technology for the production of a vegan cheese, then to characterize the physical, mechanical as well as molecular properties of the obtained products. The use of protein isolated from potato juice seems to be appropriate due to the nutritional value of the formed product and to the environmental benefits, that is, the use of waste potato juice to obtain a valuable raw material. It was found that as a result of the interaction of protein with carbohydrates and fats, the hardness and viscosity of the obtained products increase. Moreover, it was shown that one of the tested cheese analogues, which contains 5% of potato juice protein, 12% of oil and 25% of modified potato starch, is the optimal analyzed variant. It has attractive culinary properties, such as meltability; therefore, it can be used in production of hot dishes, for example, as a plant-based alternative to dairy cheese in pizza.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Mleczarstwa i Inżynierii Procesowej
dc.affiliation.instituteKatedra Zarządzania Jakością i Bezpieczeństwem Żywności
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.contributor.authorKowalczewski, Przemysław
dc.contributor.authorSmarzyński, Krzysztof
dc.contributor.authorBiegalski, Jakub
dc.contributor.authorMuzolf-Panek, Małgorzata
dc.contributor.authorCais-Sokolińska, Dorota
dc.contributor.authorRuszkowska, Millena
dc.contributor.authorLewandowicz, Jacek
dc.contributor.authorMiedzianka, Joanna
dc.contributor.authorWróbel, Martyna Maria
dc.contributor.authorKačániová, Miroslava
dc.contributor.authorBaranowska, Hanna Maria
dc.date.accessioned2025-08-19T09:09:33Z
dc.date.available2025-08-19T09:09:33Z
dc.date.issued2025
dc.description.abstract<jats:p> The growing interest in plant-based diets is driving the search for new products, including alternatives to dairy cheese. The aim of this research was to develop a recipe and technology for the production of a vegan cheese, then to characterize the physical, mechanical as well as molecular properties of the obtained products. The use of protein isolated from potato juice seems to be appropriate due to the nutritional value of the formed product and to the environmental benefits, that is, the use of waste potato juice to obtain a valuable raw material. It was found that as a result of the interaction of protein with carbohydrates and fats, the hardness and viscosity of the obtained products increase. Moreover, it was shown that one of the tested cheese analogues, which contains 5% of potato juice protein, 12% of oil and 25% of modified potato starch, is the optimal analyzed variant. It has attractive culinary properties, such as meltability; therefore, it can be used in production of hot dishes, for example, as a plant-based alternative to dairy cheese in pizza. </jats:p>
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.identifier.doi10.1177/10820132251315810
dc.identifier.eissn1532-1738
dc.identifier.issn1082-0132
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4274
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofFood Science and Technology International
dc.rightsClosedAccess
dc.sciencecloudnosend
dc.subject.enplant-based foods
dc.subject.envegan cheese
dc.subject.enimitation cheese
dc.subject.endairy-free
dc.subject.enalternative proteins
dc.subtypeArticleEarlyAccess
dc.titleInsight into the potato protein-based vegan cheese: A comprehensive study on physicochemical, mechanical and molecular properties
dc.typeJournalArticle
dspace.entity.typePublication