A Step Closer to Sustainable Hybrid Vegan Paneer: Peanut and Millet Milk-Based Formulation

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2025-04-24 DOI:10.1111/1750-3841.70222

Keshav Raghav Hegde, Malini Buvaneswaran, Bhavana M. R., Vincent Hema, Ashish Rawson, Sinija V. R.

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Abstract

In response to the increasing demand for sustainable and nutritious plant-based alternatives, this research aimed to formulate a hybrid vegan paneer using a combination of peanut and millet milk (PMM) fortified with millet protein isolate. The physicochemical, textural, sensory, functional, and microstructural properties of hybrid paneer were evaluated against conventional dairy paneer (DP). Among the formulations, the hybrid paneer P5 (60:40 peanut milk: millet milk) exhibited a significantly darker color, higher moisture content (63.66% ± 0.66%), and crude fiber (2.73% ± 0.02%), while having a lower fat content (11.99% ± 0.15%) than DP. Microstructural analysis revealed larger interstitial spaces affect the textural properties of P5. Fourier transform infrared spectroscopy (FTIR) spectra indicated a prominent difference in transmittance bands in amide regions, which denotes the differences in protein structure. Sensory evaluation showed an overall acceptability score of 6.86 ± 0.21 in the P5. These findings suggest that hybrid paneer offers a plant-based alternative with enhanced fiber, reduced fat content, and an acceptable sensory profile for consumers seeking non-dairy options.

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向可持续杂交素食奶酪迈进一步：花生和小米奶基配方

为了应对日益增长的对可持续和营养的植物性替代品的需求，本研究旨在利用花生和小米奶（PMM）的组合，强化小米分离蛋白，配制一种杂交素食奶酪。对混合奶酪的物理化学、质地、感官、功能和微观结构特性与传统奶酪进行了比较。其中，混合配方P5（60:40花生奶：小米奶）颜色较DP深，水分含量（63.66%±0.66%）和粗纤维含量（2.73%±0.02%）显著高于DP，脂肪含量（11.99%±0.15%）显著低于DP。显微组织分析表明，较大的间隙影响了P5的织构性能。傅里叶变换红外光谱（FTIR）显示酰胺区透射带的显著差异，表明蛋白质结构的差异。感官评价结果显示，P5的总体可接受性评分为6.86±0.21。这些发现表明，混合奶酪为寻求非乳制品选择的消费者提供了一种以植物为基础的替代品，具有增强的纤维，减少的脂肪含量和可接受的感官特征。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.