Physicochemical and rheological properties of commercial almond-based yoghurt alternatives to dairy and soy yoghurts

Devnani, Bhanu; Ong, Lydia; Kentish, Sandra E.; Scales, Peter J.; Gras, Sally L.

doi:10.1016/j.fufo.2022.100185

Cited by 15 publications

(9 citation statements)

References 52 publications

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“…Another justification is that yeast present in the starter culture generated carbon dioxide, pyruvate, propionate and succinate, which boost the growth of LAB. Additionally, proteins, organic acids and minerals as well as sugars also increased the buffering capacity of milk during fermentation (Devnani et al ., 2022), leading to the stable pH at the end of incubation.…”

Section: Resultsmentioning

confidence: 99%

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Development of dairy‐free soybean‐based yoghurt by active dry starter culture from kombucha: an investigation into microencapsulation, curd formation, protein and texture profiles during storage

Nguyen,

Do,

Phan Van

et al. 2024

Int J of Food Sci Tech

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SummaryIncreasing demand for the production and use of non‐dairy products has resulted from the rapid increase of vegetarian and lactose‐intolerant populations. In this study, non‐dairy yoghurt was developed from soybeans using microencapsulated starter culture consisting of Levilactobacillus brevis and Saccharomyces cerevisiae isolated from kombucha based on spray drying and freeze drying techniques using 20% maltodextrin (MD) and gum Arabic‐maltodextrin mixture (GA‐MD) as carriers. Scanning electron microscopy revealed high integrity and effective microbial protection within the carrier matrices, especially for freeze‐dried samples with L. brevis density being in the range of 6.1–6.4 log CFU/g. During 21‐day storage of microcapsules at 4 °C, L. brevis density decreased to 4.4–5.1 log CFU/g for all carriers while GA‐MD was incapable of preserving its viability at 30 °C. Meanwhile, the soybean‐based yoghurt was produced using these four microcapsules as active dry starter culture for the investigation of warm incubation/curd formation and subsequent refrigeration. Regarding warm incubation, in contrast to conventional yoghurt, there was no drop in pH or total acidity over the first 7–8 h of storage, followed by their sudden decline which led to the curd formation in the next hour at pH and total acidity of 5.42–5.75 and 2.29–3.06 g lactic acid/L respectively. Furthermore, GA‐MD samples exhibited more severe syneresis and surface cracks than MD during refrigeration in which the hardness and gumminess of yoghurt increased over time. Electrophoresis results also confirmed the proteolytic activity of lactic acid bacteria and yeast on β‐conglycinin and glycinin fractions of soy proteins.

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Section: Resultsmentioning

confidence: 99%

“…In addition, GA with hydrophobic groups acts as bonding points to reduce surface tension in the liquid–liquid interface (Gyawali & Ibrahim, 2016). High fat and protein content can increase gel strength owing to stable cross linked protein or molecular network (Devnani et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

Development of dairy‐free soybean‐based yoghurt by active dry starter culture from kombucha: an investigation into microencapsulation, curd formation, protein and texture profiles during storage

Nguyen,

Do,

Phan Van

et al. 2024

Int J of Food Sci Tech

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“…In particular, the viscosity of set yogurt was enhanced slightly after adding TFP at the cold storage period of 14 and 21 days, which was mainly due that TFP could interact with the opposite charges in proteins to form a stronger structure ( Wijaya et al, 2017 ). The shear stress affecting yogurt stability was usually presented during production, transportation and consumption ( Devnani et al, 2022 ). Therefore, 3ITT was conducted to evaluate the stability of the set yogurt under applied transient shear stress.…”

Section: Resultsmentioning

confidence: 99%

Stability and flavor of set yogurt fortified with Tremella fuciformis polysaccharide during cold storage

Wang

Zhang

Zheng

et al. 2023

Current Research in Food Science

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“…Plant-based yogurts produced from raw plant-based milk form a gel, but compared to dairy, they form weak gel networks. They are known to exhibit shear-thinning properties [50]. The viscosity of raw plant-based yogurts is significantly lower than that of dairy.…”

Section: Limitations and Looking To The Future Of Plant-based Yogurtmentioning

confidence: 99%

Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts

Marlapati,

Basha,

Navarre

et al. 2024

Foods

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A primary strategy led by the food industry to improve the sustainability of the agricultural food supply is the development of modern plant-based alternatives. The information provided via marketing and product packaging provides consumers with the expectation that these products provide a similar product experience to conventional products, yet it is not well understood whether these commercial alternative products are comparable to traditional animal-based products. To aid in developing improved plant-based products, this study aimed to compare the quality and physical attributes of commercially available plant-based and dairy yogurts. Using instrumental methods, commercially available yogurt products were analyzed for their pH, titratable acidity, color, water activity, moisture content, and rheology, which included 13 plant-based (almond, cashew, coconut, oat, soy) and 8 whole-milk dairy yogurts. The present study reveals that the plant-based and dairy yogurts had no significant differences in pH, lactic acid, water activity, or moisture content. However, there were significant differences in the color and texture properties between the plant-based and dairy yogurts. Additionally, significant differences were observed across the plant-based yogurt products in terms of their color and texture properties. This highlights the need for additional studies to determine how individual ingredients influence the physical characteristics and textural properties to direct the development of plant-based yogurts. Improving upon the physicochemical properties of plant-based yogurt may encourage more consumers to adopt a more sustainable diet.

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Physicochemical and rheological properties of commercial almond-based yoghurt alternatives to dairy and soy yoghurts

Cited by 15 publications

References 52 publications

Development of dairy‐free soybean‐based yoghurt by active dry starter culture from kombucha: an investigation into microencapsulation, curd formation, protein and texture profiles during storage

Development of dairy‐free soybean‐based yoghurt by active dry starter culture from kombucha: an investigation into microencapsulation, curd formation, protein and texture profiles during storage

Stability and flavor of set yogurt fortified with Tremella fuciformis polysaccharide during cold storage

Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts

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