Developing a plant-based yoghurt recipe that has the same high-quality characteristics as conventional yoghurt

Abstract

Interest in using plant-based milk to make yoghurt has increased in recent times due to the prevalence of lactose intolerance and the exorbitant cost of importing milk in the majority of sub-Saharan African nations. In this study, the qualitative characteristics of yoghurt made from tigernut, soybean, and powder milks were examined and compared with yoghurt made from whole powder milk (cow milk) as the control. Tigernut, soybean, and powder milk were used to make five distinct milk formulations, which were subsequently fermented with Lactobacillus bulgaricus and Streptococcus thermophilus to make yoghurt. The yoghurt samples' proximate composition, physicochemical characteristics, total phenolic content, radical-scavenging ability, and microbial loads as well as sensory attributes were assessed. The study showed that the proximate composition and physicochemical properties of the yoghurt samples were within acceptable limits. The total phenolic content and DPPH radical scavenging capacity of the plant-based yoghurts were significantly (p < 0.05) higher than 100% powder milk yoghurt by 161–273% and 42–106%, respectively. The sensory attributes showed that while 100% powder milk yoghurt was the most preferred, plant-based yoghurt formulations were able to achieve good ratings in most of the measured qualities. Therefore, Soybean and tigernut milks can be utilized to make yoghurt with the same high-quality characteristics as conventional yoghurt.

Physicochemical, Microbiological, and Sensorial Properties of Chickpea Yogurt Analogue Produced with Different Types of Stabilizers

“…were almost similar from the previous studies [23,[26][27]. For each type of stabilizer, the sample with 1.0% stabilizer showed signi cantly higher (p < 0.05) ber content as compared to its respective sample with 0.5% stabilizer.…”

“…The goal of the establishment of YA is to have low-fat content to address health concerns was achieved. There was a signi cant relationship (p < 0.05) between the stabilizers and concentrations of the fat content as a certain level of fat is required as it in uences the texture, avor, taste, and appearance of yogurt [23]. The protein contents recorded in this study for plant-based yogurt made from chickpea was better compared to the commercial ones made from hemp and coconut, but the values were rather similar to cashew-and almond-based yogurt [24].…”