Effects of Different Drying Temperatures on Aquafaba Cheese Analogue Powder

Lim, Xin Jie (2022) Effects of Different Drying Temperatures on Aquafaba Cheese Analogue Powder. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Aquafaba is a viscous liquid produced during the cooking of chickpeas in water and can be used as a replacement for milk protein to make cheese analogue powder. The aims of this research are to develop a new product which is the aquafaba cheese analogue powder by using aquafaba and incorporating with other healthy ingredients like cashew nuts and nutritional yeast to mimic the dairy cheese without the need of fermentation. The aquafaba cheese analogue were dried with oven dryer at different drying temperature which were 80 °C, 100 °C and 120 °C and grinded into powder form. Besides, this research also investigated the effect of different drying temperatures on the physicochemical properties and proximate composition of the product. Moreover, the sensory acceptability and preference of the aquafaba cheese analogue powder with different drying temperature were also evaluated. The physicochemical properties results shown that there are significant differences of colour, pH and water activity between the three different drying temperatures but no significant difference for solubility. The proximate analysis results shown that there are significant difference of moisture content, crude fiber, carbohydrates and ash content between all three drying temperatures. Aquafaba cheese analogue powder with 80 °C drying temperature has the highest moisture content (5.11%), crude fat (42.92%) and crude fiber (9.81%) whereas the 120 °C has the highest crude protein (21.24%), ash content (5.14%) and carbohydrate (32.19%). Lastly, sensory evaluation results found that most of the panelists preferred the cheese analogue powder of 100 °C drying temperature with the highest acceptance index which is 81.11% and 50% preference with significant difference from the other two drying temperature. In conclusion, 100 °C drying temperature is the most recommended temperature to produce quality cheese analogue powder