Research Article

The Application of Raw Chickpeas and Nuts in the Development of Plant-Based Cheese Snack: Ideal Nutrition and Texture Properties

Table 1

The recipe for the preparation of PBC.

IngredientBrands/sourcesAmount (% in mass) in unfermented PBC

Chickpea tofuOctober Fields/Xinjiang, China30.00
Macadamia nut/water mixThree Squirrels/Yunnan, China26.00
Cashew nut/water mixThree Squirrels/Xinjiang, China30.00
Sunflower seed oilDuoli/Xinjiang, China2.00
SugarSugarman/Guangdong, China4.00
ZeinHubei Yuancheng Technology, China6.00
Monoglyceride stearinGuangzhou Jialong Chemistry, China0.20
Shanghai Peng Jia-er New Materials, China1.00
Tricalcium phosphateJiangsu Ke Lun-duo Food Additives, China0.08
Calcium lactateJiangsu Ke Lun-duo Food Additives, China0.03
Potassium sorbateJiangsu Ke Lun-duo Food Additives, China0.07
Thick frankincenseHuabao/Shanghai, China0.62