Development and characterization of two plant-based cheese analogs with full oat use

Abstract

The objective of this work was to develop and characterize two formulations of plant-based cheese analogs made from oat water-soluble extract (WSEA) and oat extraction residue (ERA). The ingredients added to the WSEA and ERA were nutritional yeast, extra-virgin olive oil, alcohol vinegar, and salt; the ERA also included dehydrated garlic powder and dehydrated onion powder. Oat flakes were mixed with water at a mass ratio of 1:5 and refrigerated for 2 hours at 3–6ºC, followed by grinding for 3 min and filtration. The WSEA and ERA ingredients were cooked under constant manual homogenization for 15 and 2 min, respectively, until obtaining semi-soft products. Both products present low sodium and energy contents. However, the ERA is slightly more acidic than the WSEA and presents a 3.4 times higher dietary fiber content. The instrumental color coordinates indicate that the WSEA is lighter, yellower, and greener than the ERA. The two products present a good sensory evaluation and a considerable purchase intention, reaching an acceptability index above 70%. According to the obtained results and consumer demands, the developed products are non-allergenic and clean label options similar to cheese, showing commercialization potential.