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Mousa, Nariman, 2024. Development of camembert cheese from faba beans as a base – a textural and structural analysis. Second cycle, A2E. Uppsala: SLU, Department of Molecular Sciences

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The faba camembert analogue is an innovative plant-based alternative to the traditional dairy camembert which could potentially be produced from Swedish-grown faba beans (Vicia faba L.). This project aimed to investigate the feasibility of the production of camembert cheese analogue from Swedish faba beans, accessing the possible final protocol of this production, and investigate the effect of two fat content and three various fat combinations on the textural properties of the final product. Faba bean milk prepared with a bean-water ratio of 1:6 (w/w) with addition of 0.05% ascorbic acid. Faba bean milk was mixed with one of three combinations of fat (40% coconut + 60% rapeseed oil), (50% coconut + 50% rapeseed oil), and (60% coconut + 40% rapeseed oil) to reach a total fat of either 15% or 30%. Then, lecithin (1%) and glucose (3%) were added to the prepared faba milk, mixed, and heated to 90 °C. The milk was held at this temperature for 5-10 min. Then, the mix was coagulated at 80°C using 0.6% (w/v) of calcium sulphate. The start culture and the white mould were added at 30°C. After the fermentation, the mixture was put in the camembert mold and stored in a fridge at 15°C for at least 10 days for a ripening time. The texture profile, dry matter content, and moisture content were analysed in the final faba camembert analogues. The data indicated that higher fat content generally had higher hardness, springness, chewiness, and lower moisture content. The effects of the ratio between coconut and rapeseed oil and the interaction between the ratios and fat content on these textural properties were generally not significant. Moreover, the adhesiveness, cohesiveness, and gumminess did not significantly differ in relation to fat content, fat ratio, or interaction between them. Nonetheless, the results indicated that there is potential to produce a camembert analogue from the Swedish faba bean with the desired textural properties by varying the fat content. Ultimately, further research and industrial adoption are required to solve the challenges in the production and optimise the textural and structural characteristics of this innovative product.

Main title:Development of camembert cheese from faba beans as a base – a textural and structural analysis
Authors:Mousa, Nariman
Supervisor:Zamaratskaia, Galia
Examiner:Langton, Maud
Series:Molecular Sciences
Volume/Sequential designation:2024:04
Year of Publication:2024
Level and depth descriptor:Second cycle, A2E
Student's programme affiliation:NM032 Masterprogrammet Hållbara livsmedelssystem 120,0 hp
Supervising department:(NL, NJ) > Department of Molecular Sciences
Keywords:Camembert, faba bean, Vicia faba, plant-based, texture, fat content
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Deposited On:12 Jun 2024 05:51
Metadata Last Modified:14 Jun 2024 14:29

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