Method of Production of a Functional Vegan Cheese Enriched with B Vitamins and Minerals for Diabetics

Abstract

<pre>The invention relates to a method for producing a functional vegan cheese for diabetics, enriched with vitamins B2 and B6, as well as minerals such as calcium, magnesium, and potassium. The method uses ingredients including chickpea flour (26.67%), soy milk (66.67%), dried thyme (1.33%), salt (1.33%), olive oil (2.67%), sesame seeds (1.33%), and carob flour (1.33%). The homogeneous mixture of these ingredients is subjected to gentle cooking to allow thickening, similar to the coagulation of traditional cheese, followed by draining to obtain a firm consistency. Molding is carried out in a greased mold, with a resting time that allows the cheese to firm up, without the need for mechanical pressing. A 12-hour ripening in the refrigerator gives the final texture. The cheese is then decorated with sesame seeds and carob flour. This process offers a healthy alternative for people with diabetes, while also respecting vegan diets and the needs of those looking for a low-glycemic product.< / pre>