Abstract
In response to the growing need for sustainable and healthy food alternatives, this study developed plant-based cream cheese analogues (PBCCAs) using chickpea and red lentil flours. Initially, various flour blends were evaluated for textural properties, with chickpea and red lentil selected for their superior adhesiveness and spreadability, akin to commercial vegan cream cheese. These blends were first fermented using lactic acid bacteria (LAB) as single-strain starters. The most effective strains were then combined to create multiple-strain starters, aimed at enhancing both techno-functional and nutritional properties. Post-fermentation with these multi-strain starters showed significant improvements: protein content increased to 35 % in chickpea PBCCAs and 23 % in red lentil PBCCAs, while fat content was reduced to 4.5 and 2.5 %, respectively. Additionally, starch content decreased to 64.69 mg/g in chickpea and 353.90 mg/g in red lentil PBCCAs. The fermentation process also boosted the storage modulus to 1160.09 and 1304.43 Pa, respectively, and significantly altered amino acid profiles, notably increasing levels of certain amino acids such as glutamate and glycine. Reductions in antinutritional factors like raffinose further enhanced the nutritional appeal of the PBCCAs. These results underscore the potential of LAB-fermented legume flours and avocado to produce nutritious and appealing plant-based cheese alternatives.