Development of Dairy-Free Cheese via Fermentation of Black-Eyed Pea

Lau, Kelvin (2019) Development of Dairy-Free Cheese via Fermentation of Black-Eyed Pea. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Product development of black-eyed pea cheese via fermentation was determined. Two samples of black-eyed pea cheese were used with the formulation of 75% and 60% fermented black-eyed pea for analysis. The results of texture profile analysis were found that 75% pea cheese has a higher value of hardness (10.04 ± 0.617), adhesiveness (2.37 ±0.445), cohesiveness (0.82±0.172), springiness (0.87±0.008) and chewiness (29.46 ± 0.692) and its significantly different from 60% pea cheese. Then, changes in the pH and colour were studied for both cheeses. 75% pea cheese has a lower pH value (4.99±0.010), lower L*, and higher a* and b* value (25.93 ± 0.116, 3.17 ± 0.058 and 6.23 ± 0.208 respectively). Other than that, proximate composition of 75% pea cheese; percentage of moisture, fat, protein, crude fibre and ash were 69.28 ± 0.434%, 3.32 ± 0.078%, 11.35 ± 0.051%, 3.20 ± 0.028% and 2.70 ± 0.040% respectively. Besides, the antioxidant activity of pea cheese was determined by analysing TPC, TFC and free radical scavenging assay by DPPH method. It was shown that 75% pea cheese consist higher value amount of TPC 5.67±0.178 mg GAE/g, TFC 6.98±0.135 mg catechin/g and higher free radical scavenging activity 60.10±0.161% with significant difference (p<0.05) by comparing with 60% pea cheese. Lastly, sensory evaluation was determined by using 9- point hedonic scale and preference test. The results were found that most of the panellists liked 75% pea cheese with the higher score of overall acceptability 7.68±1.301 and 70% preference with significant difference from 60% pea cheese. In conclusion, cheese produced from fermented black-eyed pea from this research could serve a nutritious food for dairy-allergen and vegan individuals.