An Overview of Plant-Based Food Alternatives (PBFAs): Classification, Textural and Sensory Characteristics

Aydar, Alev Yüksel

doi:10.1007/978-3-031-27443-5_1

Cited by 1 publication

(1 citation statement)

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“…The results are in accordance with the fact that plant-based cream spreadability is inversely proportional to viscosity [43,44], indicated by the change in viscous/elastic component in the samples. Plant-based cream properties were affected by the ingredients' composition, particularly oil/fat content [45], and the application of emulsifiers with a practical intention to optimise the texture profile of prepared products. Textural parameters of samples in the present study were comparable with the gel firmness determined by Gupta et al [46] for plant-based yogurts.…”

Section: Texture Analysis Of Plant-based Creamsmentioning

confidence: 99%

Plant-Based Emulsions as Dairy Cream Alternatives: Comparison of Viscoelastic Properties and Colloidal Stability of Various Model Products

Lapčíková,

Lapčík,

Valenta

et al. 2024

Foods

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In the context of growing interest in plant-based food products for their potential health benefits and sustainability, this study investigates the effect of mono- and diglycerides of fatty acids application on physico-chemical properties of various plant-based cream products, compared to lecithin application in rice cream. Rheological and textural parameters, colour profile, and colloidal stability were analysed. The application of mono- and diglycerides modified the creams’ viscoelastic behaviour, showing a decrease in viscoelasticity across the samples; although in oat–coconut cream resulted in a higher viscoelasticity, indicating the formation of a gel-like structure. Rice cream with lecithin emulsifier showed lower viscoelastic properties characterised by higher phase angle (tan δ). All samples behaved as pseudoplastic materials (with a flow behaviour index n < 1). For coconut and almond creams, the consistency coefficient increased and flow behaviour index decreased after emulsifier application. Interestingly, the emulsifier addition did not significantly affect the cream’s colour profile, characterised by yellow hue angle (h*) as a dominant spectral component. The colloidal stability, indicated by a stability index (SI), was determined as well.

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