Plant protein enrichment effect on the physical, chemical, microbiological, and sensory characteristics of yogurt

Abstract

Yogurt is defined as a coagulated dairy product fermented by typical starter cultures (Adolfsson et al., 2004). Among various dairy products, yogurt is one of the most popular and highly accepted in the global market (Kumar et al., 2015). It is not surprising to see yogurt as one of the leader products among the other foods due to its functional properties in terms of nutrition and product design and alterations. Functional foods are foods that include active compounds that have clinically proven health benefits (Martirosyan & Singh, 2015). These functional properties can derive from the natural content (of the bioactive ingredient), enrichment of the component, or removal of the unwanted compound. Yogurt is one of the naturally functional food which can also be boosted in terms of its functionality. Naturally, itself is known as a health promoter due to the starter culture content, which is also responsible for the

Enhancing the Rheological, Gelation, and Functional Properties of Camel Milk Yogurt with Pea Extract

“…A different study reported that the addition of 0.5− 1.0% chickpea and pea proteins had no significant effect on the syneresis of bovine yogurt at day 1, but enhanced the WHC and reduced the syneresis during storage for 21 days Bulut, Adal, and Aktar. 8 In the present study, the increase in hydrophobic bonds due to the high amount of proteins in pea protein-added yogurt may have reduced the WHC and triggered higher syneresis. 33 3.2.…”

“…Previous studies have also reported similar findings, with the addition of chickpea and pea proteins at 0.5−1.0% having no significant effect on the pH of bovine yogurt Bulut, Adal, and Aktar. 8 Additionally, the addition of proteins from brewers' spent grains has been shown to enhance the growth of starter cultures and significantly reduce the pH of yogurt Naibaho et al 29 Furthermore, the addition of soybean proteins did not affect the pH of yogurt produced from either cow or camel milk. 30 However, the addition of hemp proteins at 5− 15% was found to significantly reduce the pH and increase the titratable acidity of yogurt produced with soymilk Xu et al 31 The reduction of pH values during fermentation is a result of the production of free amino acids from proteolysis and lactic acid from sugar catabolism during the growth of the starter cultures, L. bulgaricus and S. thermophilus, which grow synergistically.…”

“…7 The increasing demand for functional foods among consumers has prompted interest in the enhancement of food products with higher nutrient levels. 8 To meet this demand, there has been a rise in the production and consumption of plant-based dairy products due to their purported health benefits and the increasing scarcity of animal proteins. 9 In particular, pulses, including peas, have been encouraged for consumption by FAO due to their high nutritional value, health benefits, and affordability.…”

“…11 Several studies have demonstrated the potential of peas as an alternative protein source in yogurt production and have shown positive effects on its stability and characteristics. 8,9 Different dairy products made from camel milk, including milk powder, pasteurized milk, fermented liquid milk, and cheeses, are produced and available in markets in countries such as the UAE and Mauritania. 12 However, the production of yogurt from camel milk remains a challenge since it is not able to produce a good yogurt gel-like structure during fermentation due to its low or absence of κ-casein and βlactoglobulin, as well as smaller fat globules compared to other types of milk such as bovine, buffalo, sheep, and goat.…”

Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives

“…The storage period additionally reduced the pH value from 4.63 on the first day to 4.22 on the 21st day of yoghurt storage and, respectively, from 4.41 to 3.91 in the yoghurt with a 3% additive. On the other hand, Bulut et al [ 32 ] showed that added plant protein increased titratable acidity values during storage. Abdel-Hamid et al [ 33 ] assessed the variability in the physicochemical parameters of yoghurts with the addition of Rubus suavissimus S. Lee Chinese sweet tea extract.…”