Physicochemical properties of plant-based cheese alternatives fortified with calcium

Fortification with calcium is proposed as an effective strategy to improve the nutritional profile of plant-based cheese alternatives (PBCAs). In this study, the effects of two calcium salts, individually or as a blend, on the physicochemical properties of PBCAs were investigated. Three formulations were obtained based on the calcium (Ca) salts employed, CaChloride, CaCitrate, and CaChlo:CaCitr, with the latter having a 50:50 contribution of calcium from calcium chloride and calcium citrate; a control with no added calcium salt was also analysed. Zein protein isolate and chickpea protein concentrate were used in combination with other ingredients to formulate the PBCAs. Different additions of lactic acid were necessary to adjust the pH to a target of ∼4.5 for all samples, due to the differing buffering capacity of calcium salts. Fortification with calcium led to decreased meltability, while stretching properties of calcium fortified samples were enhanced compared with that of the control. Texture profile analysis demonstrated that calcium fortification significantly affected the texture of samples. The results of this work will help in understanding the role of different calcium salts in formulating PBCAs with improved nutritional profile and the impact thereof on relevant physicochemical properties.