Microbial transglutaminase in cashew‐based vegan cheese: an innovative approach in achieving ideal texture and meltability

• Published in: International journal of food science & technology 2024-11, Vol.59 (11), p.8290-8297
• Main Authors: PM, Rohithkumar, Kumar GV, Prasanna, Gaur, Abhimanyu, Singh, Lochan, Hossain, Shamim, Alsulami, Tawfiq, Rafiq, Syed Mansha, Nayik, Gulzar Ahmad
• Format: Article
• Language: English
• Subjects: Anacardiaceae; Carrageenan; Cashew; Cheese; Coconut oil; Dairy products; hardness; incubation; melt; MGTase; Microorganisms; Peas; Proteins; Sensory properties; Starch; Tapioca; Texture; Vegan; vegan cheese; Veganism
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.17539

Summary The aim of this study was to investigate the effects of microbial transglutaminase (MTGase) on the textural properties and meltability of vegan cheese formulated using cashew paste, tapioca starch, coconut oil, and pea protein. The parameters were evaluated at various MTGase concentrations (0.1, 0.25, 0.5, 0.75, and 1%) and different incubation times (30, 60, and 90 min). A MTGase concentration of 0.25% resulted in higher meltability Index of 3.02 ± 0.14 and acceptable hardness of 3479.44 ± 14.49 g at 30 min of incubation time. However, prolonged incubation times were found to adversely affect the texture and meltability of the cheese. A similar adverse effect on texture was observed at an MTGase concentration of 0.1% at 60 and 90 min of incubation. The results revealed that lower MTGase concentrations with longer incubation times produced similar effects as higher MTGase concentrations with shorter incubation times. However, at a lower enzyme concentration of 0.1%, meltability was significantly higher (3.24 ± 0.33, P