Insight into the potato protein-based vegan cheese: A comprehensive study on physicochemical, mechanical and molecular properties.

This article focuses on the development and characterization of a plant-based vegan cheese analogue using protein isolated from potato juice, a by-product of the starch industry. The research demonstrates that incorporating potato protein at around 5%, combined with 12% coconut oil and 25% modified potato starch, produces a cheese analogue with favorable nutritional value, molecular dynamics, texture, and meltability suitable for culinary applications such as pizza. Analytical methods including low-field NMR relaxometry, rheological, and textural tests revealed that increasing biopolymer content (protein, starch, fat) enhances hardness and viscosity, while the optimal formulation balances these properties for consumer appeal. The study highlights the environmental benefit of valorizing potato juice waste and aligns with circular economy principles, supporting sustainable innovation in plant-based dairy alternatives.