Formulation and characterization of coconut-based cream cheese : study of influence of starch and hydrocolloids : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Palmerston North, New Zealand

Abstract

Cream cheese analogue using plant-based ingredients requires the formation of a structurally stable matrix which can reproduce the viscosity and textural attributes similar to conventional cream cheese. Considering the functional properties and lipid content, coconut milk is a promising ingredient for plant-based cream cheese. But to achieve the properties associated with cream cheese, modifications using hydrocolloids and starch is necessary while using coconut milk. This study investigated the formulation and optimization of a coconut-based cream cheese analogue, while evaluating the effects of modified corn starch and xanthan-locust bean gum in product stability and functionality. Nine formulations were prepared using three levels of modified starch (0,2,5% w/w), and xanthan-locust bean gum combinations at 1:1 ratio (0,0.1,0.5% w/w). Assessments on textural, rheological, colour, storage stability and microstructural characteristics were conducted on these samples on day 1,7 and day 14 while stored at 4℃. Consumer sensory evaluation was conducted to identify the most acceptable formulation. The addition of starch and hydrocolloid to the coconut milk matrix during the production of vegan cream cheese helped to develop a firmer, adhesive, and spreadable cream cheese with a higher viscosity, relative to the control sample. The colour of the samples was comparatively unaffected by the hydrocolloid incorporations, with overall colour difference values ranging from 2.31-5.74. Microstructural observations of the samples supported the formation of a stable three-dimensional matrix while using starch and hydrocolloids in the formulations. Sample CCC (Coconut cream cheese) was identified as the most acceptable formulation amongst the sample, to be a vegan cream cheese analogue developed using coconut milk. Although it had lower fat% (13.7%) similar to commercial reduced-fat cream cheeses, it had spreadibility (53.1 N.sec), firmness (9.07 N) and adhesiveness values (-19.2 N.sec) similar to commercial full fat cream cheese with lower viscosity compared to commercial cream cheeses at 20℃. The results from this study can be used as an insight into starch-hydrocolloid structuring mechanisms in plat-based cream cheese alternative developments, and as a basis for further development of stable, sensory acceptable and commercially relevant products in this category.