LAUSR

BACKGROUND The consumers demand for plant-based cheese analogues (PCA) is growing owing to their easy and versatile ways of use. However, the products available on the market are nutritionally poor. They are low in protein, high in saturated fat and sodium, and often characterized by a long list of ingredients. RESULTS a clean label spreadable plant-based cheese analogue was developed using dry-fractionated pea protein and an emulsion filled gel composed of extra virgin olive oil and inulin, added in different concentration as fat replacer (10, 13 and 15% of the formulation). First, nutritional and textural analysis were performed, and the results were compared with two commercial products. The products were high in protein (134 g kg-1 ) and low in fat (52.2 g kg-1 ). The formulated PCAs had similar spreadability index to the dairy cheese but lower hardness (15.1 vs. 19.0 N) and a higher elasticity (0.60 vs. 0.35) consequently to their lower fat content (52.2 vs. 250 g kg-1 ). Then, dry oregano and rosemary (5 g kg-1 ) were added to the PCA and sensory evaluation and analysis of volatile compounds were conducted. The addition of spices masked the legume flavor and significantly enriched the final product with aromatic compounds. CONCLUSION The use of dry-fractioned pea protein and of the emulsion filled gel allowed us to develop a clean label and nutritional valuable spreadable plant-based cheese analogue. Overall, the ingredients and product concepts developed could be used to upgrade the formulation of plant-based cheese on a larger scale. This article is protected by copyright. All rights reserved.