Utilizing mold fermentation to improve the texture and flavor of soy-nut cheese analogs

Abstract This study investigated effects of mold fermentation on the texture and flavor of soy-nut cheese analogs (SNCA) using Mucor wutungkiao (SNCA-M), Rhizopus oryzae (SNCA-R), and their combination (SNCA-M+R) over 20-day fermentation period. The results found that all cheese analogs showed decreasing trends in protein content, fat content, pH, springiness, and cohesiveness throughout fermentation. Notably, the moduli, hardness, and chewiness peaked on day 3 before declining. The rate of these changes was more pronounced in SNCA-M+R than in SNCA-M or SNCA-R. All samples achieved their higest sensory scores on day 5 of fermentation. At this stage, the fermented analogs showed significantly higher free amino acid (FFA) content and volatile flavor compound concentrations, along with reduced levels of beany flavor substances compared to unfermented controls. Among the variants, SNAC-M+R displayed the highest sensory score and FFAs content, as well as the lowest concentration of beany flavor compounds.