Effect of Cinnamon Fortification and Lactic Acid Bacteria Fermentation on Different Types of Cottage Cheese Analogs

Liew, Yee Xien (2023) Effect of Cinnamon Fortification and Lactic Acid Bacteria Fermentation on Different Types of Cottage Cheese Analogs. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

The need for alternative and sustainable plant protein-based products has increased due to the concerns on allergenicity, hypercholesterolemia from animal diets, and lactose intolerance from dairy-based products. Incorporating health promoting substances into food and beverage has become a trend. This study aimed to determine the effect of different types of protein (dairy, chickpea and soy) on the texture (hardness, springiness, gumminess, and chewiness), chemical (total protein content, protein solubility, TPC, and TFC), and bioactive properties (DPPH, FRAP, and ADI activities) of cottage cheese analogs. Besides, the effect of the incorporation of cinnamon aqueous extract and lactic acid bacteria fermentation on different types of cottage cheese analogs were also studied. Nine different of cottage cheese analog samples (cottage cheese and its analogs made from cow milk powder (CC), chickpea flour (PC) and soy protein isolate (SC), CC added with cinnamon extract (C-CC), PC added with cinnamon extract (C-PC), SC added with cinnamon extract (C-SC), LAB fermented C-CC (LC-CC), LAB fermented C-PC (LC-PC) and LAB fermented C-SC (LC-SC)) were prepared. Textures of all samples were determined through texture profile analysis. Then, all samples underwent water extraction prior to chemical analysis. In terms of texture characteristic, CC was more springy, gummier and chewier than SC, but softer than SC. In terms of chemical properties, SC had higher crude protein content. However, CC had higher protein solubility, TPC and TFC. In terms of bioactive properties, SC had higher FRAP and ADI, but lower DPPH than CC. Incorporation of cinnamon and combined cinnamon addition and LAB fermentation caused most of the samples became softer, gummier, less springy and less chewier. Cottage cheese analogs with cinnamon or combined cinnamon addition and LAB showed a lower crude protein content but most of the samples showed an increase in protein solubility, TPC, TFC, DPPH, FRAP and ADI. In short, cinnamon and LAB fermentation significantly improved chemical and bioactive properties of cottage cheese analogs produced from different types of protein. Keywords: Plant-based protein, cinnamon, cottage cheese, antioxidant