Cottage cheese from blends of fresh green peas (Pisum sativum L.) and dairy milk (pEaneer): Preparation, characterization, and sensory evaluation

Traditional tofu from soybeans provides a bunch of health benefits which makes it a staple option in high-protein diets. Concerns on allergenicity/hypercholesterolemia from animal foods and lactose intolerance from dairy based ones have surged the demand for alternative and sustainable plant-based proteins. In this study, a tofu-like coagulated product named pEaneer was prepared using a blend of fresh green peas and dairy milk. Initially, fresh peas were ground with water in 1:2 (w/v) ratio and used for protein extraction by alkali solubilisation followed by isoelectric precipitation. The process parameters such as pH (6-12), time (40–120 min) and temperature (30–90 °C) were optimized for maximum protein yield using full factorial design. The maximum protein yield of 53.99% w/w was obtained at pH 12/60 °C/40min. The pea protein extract (PPE) obtained under optimized conditions was used to obtain pEaneer with and without dairy milk by blending them in various proportions. Efforts to achieve a desirable appearance and texture for pEaneer using D-optimal design indicated 0.3% (w/v) gellan to be effective. The best pEaneer obtained with 80:20 (w/w) of PPE and dairy milk had 58.01% protein and 16.16% fat vis-à-vis 42.07% protein and 48.78% fat in dairy paneer.