Physicochemical and microbial properties of imitation cheese containing rice milk, chia seed, and hazelnut oil

Product	Concentration	Main constituent	Ref.
Low-fat Domiati cheese	0%−1%	CMC	[11]
Cheese	8%−25%	Modified starch	[42]
Tofu	1%−2%	Chia seed	[43]
Symbiotic Cheddar cheese analog	0−4%	Inulin	[44]
Cheddar cheese analog	0−2%	Canola oil	[45]
Cheese	10%−20%	Maltodextrin	[46]
Processed cheese analog	25%−100%	Lupine	[14]
Tofu	10%−50%	Buffalo milk	[47]
Processed cheese analog	0%−50%	Vegetable fat	[48]
Plant-based cheese analogs	Ratios of 1:3, 1:3.5, 1:4, 1:4.5, and 1:5 (w/w)	Boiled peas and water	[49]
Probiotic soy-based product	−	Mixed product with milk cream and soy	[50]
Soy cream cheese	Hard tofu with 5% of palm oil (w/w)	Tofu, palm oil	[51]
Wheyless feta cheese	Levels of 12:0, 10:2, 9:3, 8:4, 7:5, and 6:6 w/v dry basis	MPC and SPI	[52]
MPC: milk protein concentrate, SPI: soy protein isolate.

Table 1.

Examples of research on IMC formulations.

Type	1^th day	10^th day	20^th day	30^th day
Control	60.43 ± 0.03^c	60. 22 ± 0.024^c	59. 87 ± 0.016^c	59. 35 ± 0.029^c
CMC 1%	63.66 ± 0.01^b	63.49 ± 0.017^b	63.15 ± 0.029^b	62.69 ± 0.052^b
CMC 2%	71.70 ± 0.03^a	71.65 ± 0.040^a	71.12 ± 0.034^a	70.77 ± 0.023^a
LEC 1%	63.48 ± 0.011^b	63.32 ± 0.026^b	62.99 ± 0.035^b	61.58 ± 0.017^b
LEC 2%	71.54 ± 0.056^a	71.38 ± 0.013^a	71.08 ± 0.017^a	70.69 ± 0.084^a
Values are given as the mean and standard deviation (n = 3). Different letters in the same column indicate significant differences between data (p < 0.05).

Table 2.

Moisture content (%DW basis) of IMC samples during the storage period.

Type	1^th day	10^th day	20^th day	30^th day
Control	1.67 ± 0.025^a	3.45 ± 0.023^a	4.89 ± 0.064^a	6.75 ± 0.081^a
CMC 1%	1.61 ± 0.015^b	3.21 ± 0.020^b	4.37 ± 0.029^b	6.22 ± 0.036^b
CMC 2%	1.60 ± 0.029^b	3.07 ± 0.040^c	4.11 ± 0.033^c	6.07 ± 0.040^c
LEC 1%	1.61 ± 0.035^b	3.19 ± 0.031^b	4.34 ± 0.063^b	6.25 ± 0.018^b
LEC 2%	1.60 ± 0.019^b	3.02 ± 0.052^c	4.13 ± 0.045^c	5.10 ± 0.033^d
Values are given as the mean and standard deviation (n = 3). Different letters in the same column indicate significant differences between data (p < 0.05).

Table 3.

Total count of IMC samples (log CFU/g) during the storage period.

Type	Springiness (mm)	Gumminess	Cohesiveness	Hardness (N)
Control	2.38 ± 0.021^c	8.46 ± 0.044^c	4.96 ± 0.07^c	11.64 ± 0.052^c
CMC 1%	4.65 ± 0.013^b	9.31 ± 0.051^b	6.69 ± 0.06^b	16.87 ± 0.042^b
CMC 2%	6.75 ± 0.024^a	11.70 ± 0.059^a	8.09 ± 0.042^a	22.15 ± 0.041^a
LEC 1%	4.68 ± 0.012^b	9.22 ± 0.063^b	6.75 ± 0.06^b	16.79 ± 0.054^b
LEC 2%	6.59 ± 0.072^a	11.34 ± 0.068^a	7.96 ± 0.013^a	21.86 ± 0.057^a
Values are given as the mean and standard deviation (n = 3). Different letters in the same column indicate significant differences between data (p < 0.05).

Table 4.

Textural properties of different IMC samples during the storage period.

Composition	Rice milk	Chia seed	Hazelnut oil	IMC
Dietary fiber (g/100 g)	0.74 ± 0.02^c	32.59 ± 0.26^a	−	5.64 ± 0.13^b
Protein (g/100 g)	2.4 ± 0.07^c	16.58 ± 0.31^a	−	5.37± 0.11^b
carbohydrate (g/100 g)	18.40 ± 0.34^c	45.71± 1.15^a	−	21.58± 0.98^b
Energy (kcal)	56.72 ± 1.6^d	473.82 ± 11.3^c	820.34 ± 14.8^a	176.69 ± 6.7^b
fat (g/100 g)	0.60 ± 0.14^d	30.98 ± 1.12^b	92.35 ± 1.87^a	14.34 ± 0.89^c
Sodium (mg/100 g)	39.23± 0.84^d	16.57± 0.73^c	−	30.82± 1.24^b
Potassium (mg/100 g)	65.48± 1.13^c	407.22± 2.35^a	−	121.56 ± 0.98^b
Calcium (mg/100 g)	118.55± 1.07^c	631.17 ± 2.37^a	−	199.04 ± 1.15^b
Iron (mg /100g)	0.35± 0.03^a	7.72 ± 0.43^a	−	1.54± 0.18^b
Magnesium (mg /100g)	11.46 ± 0.74^c	335.11± 2.12^a	−	67.54 ± 1.14^b
Manganese (mg/100 g)	0.27± 0.02^c	2.77 ± 0.04^a	−	0.84 ± 0.035^b
Zn (mg/100 g)	0.19 ± 0.01^c	4.67 ± 0.35^a	−	1.75± 0.13^b
Values are given as the mean and standard deviation (n = 3). Different letters in the same row indicate significant differences between data (p < 0.05).

Table 5.

Chemical composition and mineral content (mg /100g) of rice milk, chia seeds, and the IMC sample.

Table 6.

Fatty acids profile of the IMC.