Development of plant-based cheesecake using fortifying vegetable ingredient

Unhealthy dietary habits in the Philippines, including the consumption of junk food, gave rise to health risks such as obesity, diabetes, and cardiovascular diseases. In response, there was a growing interest in plant-based diets, which emphasize fruits, vegetables, whole grains, and legumes and have been effective in managing conditions like type 2 diabetes. To address these health concerns, researchers developed a plant-based cheesecake as a nutritious and dairy-free dessert. The study, conducted via batch data collection, mainly involved participants from the Gen Z age group (10-25 years old), with over half of them being female.Among various cheesecake formulas, S498, devoid of composite vegetable ingredients, was preferred for its neutral mouthfeel, great texture, and taste. Its ivory-white color closely resembled the controlled cheesecake, enhancing its overall appeal. For nutritional analysis, researchers selected formula S256 due to its composite vegetable ingredient, aligning with their goal of creating a healthy dessert.The study culminated in a dairy-free plant-based cheesecake that caters to the increasing number of females adopting plant-based diets. The sensory analysis of S256, which includes Momordica charantia (bitter gourd), revealed significant mineral content (62.69% iron and 20.11% zinc) determined using atomic absorption spectrophotometry. Additionally, it contained 40.70% vitamin C, determined through high-performance liquid chromatography, enhancing the cheesecake's nutritional value. This research supported the global shift towards plant-based diets, contributing to culinary knowledge and benefiting individuals and communities.