Physicochemical and proximate characterization of a fermented vegan cheese based on almond (Prunus dulcis) and chickpea (Cicer arietinnum)

Venegas Yllu K.A.; Matos Chamorro A. · Nutricion Clinica y Dietetica Hospitalaria (2026) · DOI: 10.12873/ncdh-2025-265

Resumen

Vegan cheeses currently marketed worldwide are predominantly produced using modified starches and refined oils, emphasizing technological functionality while often lacking substantial nutritional value. The objective of this study is to characterize the physicochemical and proximate properties of fermented vegan cheese formulated from almond and chickpea, with the aim of developing a plant-based alternative that is nutritious, healthy, and sustainable. Five formulations with different proportions of chickpea and almond (F1→120-120 g; F2→120-180 g; F3→180-120 g; F4→180-180 g; F5→150-150 g) were prepared under a Completely Randomized Design (CRD) and fermented with multi-strain lactic cultures (11 pro-biotic strains). Sensory evaluation was conducted by a panel of 100 consumers using a 9-point hedonic scale. ANOVA results revealed significant differences in flavor and overall acceptability, identifying formulation F5 (50:50 almond: chickpea) as the most preferred. The proximate composition showed 24.31% protein, 33.51% fat, and 4.17% dietary fiber-the latter absent in dairy cheeses- exceeding the protein content of most commercial vegan cheeses and comparable to that of traditional dairy cheeses. The product also exhibited a pH of 4.19 and a titratable acidity of 1.85%, meeting microbiological safety standards. These findings validate the feasibility of developing a nutritious, microbiologically safe, and sensorially acceptable plant-based cheese alternative, overcoming the nutritional limitations observed in many current commercial vegan cheeses.

Instituciones: Universidad Peruana Unión