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.
| Ingredient | Brands/sources | Amount (% in mass) in unfermented PBC |
| Chickpea tofu | October Fields/Xinjiang, China | 30.00 | Macadamia nut/water mix | Three Squirrels/Yunnan, China | 26.00 | Cashew nut/water mix | Three Squirrels/Xinjiang, China | 30.00 | Sunflower seed oil | Duoli/Xinjiang, China | 2.00 | Sugar | Sugarman/Guangdong, China | 4.00 | Zein | Hubei Yuancheng Technology, China | 6.00 | Monoglyceride stearin | Guangzhou Jialong Chemistry, China | 0.20 | | Shanghai Peng Jia-er New Materials, China | 1.00 | Tricalcium phosphate | Jiangsu Ke Lun-duo Food Additives, China | 0.08 | Calcium lactate | Jiangsu Ke Lun-duo Food Additives, China | 0.03 | Potassium sorbate | Jiangsu Ke Lun-duo Food Additives, China | 0.07 | Thick frankincense | Huabao/Shanghai, China | 0.62 |
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