The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties

The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties

Despite the many benefits of pulses, their consumption is still very low in many Western countries. One approach to solving this issue is to develop attractive pulse-based foods, e.g., plant-based cheeses. This study aimed to assess the suitability of different types of pulse flour, from boiled and...

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Bibliographic Details
Main Authors: Ferawati Ferawati, Mohammed Hefni, Karolina Östbring, Cornelia Witthöft
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Foods
Subjects:
plant-based
cheese analogue
yellow peas
faba beans
texture
Online Access:https://www.mdpi.com/2304-8158/10/9/2208

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