Fermented Cashew Nut Cheese Alternative Supplemented with Chondrus crispus and Porphyra sp.
Source abstract
Abstract
This study is aimed at the development of a fermented cashew nut cheese alternative supplemented with Chondrus crispus and Porphyra sp. and the evaluation of the impact of seaweed supplementation through analysis of physicochemical, microbiological, and organoleptic properties of the developed food products. The total lipid content decreased with the supplementation with seaweeds. Crude protein content also slightly decreased, while elemental analysis showed that mineral and trace element (Ca, K, Mg, Na, Fe, I, Se, and Zn) content increased when C. crispus was added to the paste. The analyses of color and textural (TPA) attributes showed that these were significantly influenced by adding seaweeds to the cashew paste. Generally, the microbiological results comply with the different European guidelines for assessing the microbiological safety of ready-to-eat foods placed on the market, except for aerobic mesophilic bacteria and marine agar counts. Flash Profile analysis allowed for distinguishing sample attributes, showing an increased flavor complexity of the plant-based cheese alternatives supplemented with seaweeds. Overall, the study indicates that seaweed enrichment mainly influenced the physicochemical and sensory characteristics of plant-based cheese alternatives.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Ginkgo biloba and Cashew Applications · Microbial Metabolites in Food Biotechnology · Food composition and properties
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
UCIBIO-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal
LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal
SumolCompal. Estrada Nacional, 118, 2080-023 Almeirim, Portugal
Division of Aquaculture, Seafood Upgrading and Bioprospection, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), 1495-006 Lisboa, Portugal
Linking Landscape, Environment, Agriculture and Food (LEAF) Research Center, Associated Laboratory TERRA, School of Agriculture, University of Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
Culture and Arts Institute, Federal University of Ceará, Campus Pici, Fortaleza 60020-181, CE, Brazil
Funding
European Maritime and Fisheries Fund · Applied Molecular Biosciences Unit (UCIBIO) and the Associate Laboratory for Green Chemistry (LAQV) · ERDF
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