Composition, Physicochemical and Sensorial Properties of Commercial Plant-Based Yogurts
Tóm tắt
The aim of this study was to determine the key physicochemical, sensory and quality attributes of plant-based yogurts made from soy, coconut, cashew, almond and hemp, including a dairy benchmark yogurt. The soy, coconut and cashew-based yogurts showed textural parameters comparable to the dairy yogurt, with firmness values of 0.46, 0.44, 0.51 and 0.36 N, respectively. Rheological analysis showed that one of the soy-based yogurts was similar to the dairy yogurt in terms of apparent viscosity, in addition to water-holding capacity (82.8% and 75.7%, respectively). Other plant-based yogurts, e.g., hemp, showed different rheological and textural parameters to the other plant-based products, relating this to the agar and rice starch components of the hemp formulation. The sensory analysis demonstrated that some plant-based yogurts were similarly appreciated to dairy-based products. This was due mainly to the presence of specific hydrocolloids, sweeteners and flavours in the formulations; for example, the acceptability of the soy- and dairy-based yogurts were identical (5.95). The results obtained in this study allowed identification of key quality attributes of plant-based yogurt products and highlighted relationships between such attributes and formulation, which can be exploited in future product development.
Từ khóa
Tài liệu tham khảo
FAO (2009). Global Agriculture Towards 2050-High Level Expert Forum-How to Feed the World in 2050, FAO.
Department of Economic and Social Affairs-Population Division. United Nation (2017). Word Population Prospects: The 2017 Revision. Key Findings and Advance Tables, United Nations.
FAO (2017). The Future of Food and Agriculture-Trends and Challenges, FAO.
Boland, 2013, The future supply of animal-derived protein for human consumption, Trends Food Sci. Technol., 29, 62, 10.1016/j.tifs.2012.07.002
Westhoek, H., Rood, T., van den Berg, M., Janse, J.H., Nijdam, D.S., Reudink, M.A., and Stehfest, E.E. (2011). The Protein Puzzle-The Consumption and Production of Meat, Dairy and Fish in the European Union, PBL Netherlands Environmental Assessment Agency.
Henchion, M., Hayes, M., Mullen, A.M., Fenelon, M., and Tiwari, B. (2017). Future protein supply and demand: Strategies and factors influencing a sustainable equilibrium. Foods, 6.
Sethi, 2016, Plant-based milk alternatives an emerging segment of functional beverages: A review, J. Food Sci. Technol., 53, 3408, 10.1007/s13197-016-2328-3
European Commission (2018). Report from the Commission to the Council and the European Parliament on the Development of Plant Proteins in the European Union.
FONA International (2018). Non-dairy Yogurt 2018-Trend Insight Report, FONA International.
FONA International (2017). Category Insight-What’s Next for Yogurt: A Global Review, FONA International.
Wanhalinna, 2015, Foods for special dietary needs: Non-dairy plant based milk substitutes and fermented dairy type products, Crit. Rev. Food Sci. Nutr., 56, 37
Nishinari, 2014, Soy proteins: A review on composition, aggregation and emulsification, Food. Hydrocoll., 39, 301, 10.1016/j.foodhyd.2014.01.013
Prado, 2008, Trends in non-dairy probiotic beverages, Food Res. Int., 41, 111, 10.1016/j.foodres.2007.10.010
Williams, P.A., and Phillips, G.O. (2011). Soy Proteins. Handbook of Food Proteins, Woodhead Publishing.
Chou, 2000, Growth of bifidobacteria in soymilk and their survival in the fermented soymilk drink during storage, Int. J. Food Microbiol., 56, 113, 10.1016/S0168-1605(99)00201-9
Bernat, 2014, Vegetable milks and their fermented derivative products, Int. J. Food Stud., 3, 93, 10.7455/ijfs/3.1.2014.a9
Chen, J., and Rosenthal, A. (2015). Texture Modification of Soy-based Products. Modifying Food Texture, Elsevier.
Banerjee, 2012, Food gels: Gelling process and new applications, Crit. Rev. Food Sci. Nutr., 52, 334, 10.1080/10408398.2010.500234
Silva, 2018, Microparticulated whey protein addition modulates rheological and microstructural properties of high-protein acid milk gels, Int. Dairy J., 78, 145, 10.1016/j.idairyj.2017.11.013
Pliner, 1992, Development of a scale to measure neophobia in humans the trait of food, Appetite, 19, 105, 10.1016/0195-6663(92)90014-W
Kleyn, 1979, Consistency and compositional characteristics of commercial yogurts, J. Dairy Sci., 62, 1032, 10.3168/jds.S0022-0302(79)83368-8
Shah, N.P. (2017). An overview of yogurt production and composition. Yogurt in Health and Disease Prevention, Elsevier.
Elvers, B. (2000). Foods, 3. Food Additives. Ulmann’s Encycl. Ind. Chem., Wiley-VCH.
Laye, 1993, Chemical, microbiological and sensory properties of plain nonfat yogurt, J. Food Sci., 58, 991, 10.1111/j.1365-2621.1993.tb06096.x
Kandler, 1983, Carbohydrate metabolism in lactic acid bacteria, Antonie Van Leeuwenhoek., 49, 209, 10.1007/BF00399499
Tamime, A.Y., and Robinson, R.K. (1999). YOGHURT-Science and Technology, Woodhead Publishing Limited. [2nd ed.].
Ciron, 2012, Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties, Food Chem., 130, 510, 10.1016/j.foodchem.2011.07.056
Mei, 2017, Effective of different homogeneous methods on physicochemical, textural and sensory characteristics of soybean (Glycine max L.) yogurt, CyTA J. Food., 15, 21
Cho, 2013, Soluble phenolics and antioxidant properties of soybean (Glycine max L.) cultivars with varying seed coat colours, J. Funct. Foods., 5, 1065, 10.1016/j.jff.2013.03.002
Norton, I.T., Spyropoulos, F., and Cox, P. (2011). Hydrocolloid Gums-Their Role and Interactions in Foods. Practical Food Rheology-An Interpretative Approach, Wiley-Blackwell.
Donkor, 2007, Rheological properties and sensory characteristics of set-type soy yogurt, J. Agric. Food Chem., 55, 9868, 10.1021/jf071050r
Sasaki, 2011, Effect of non-starch polysaccharides on the in vitro digestibility and rheological properties of rice starch gel, Food Chem., 127, 541, 10.1016/j.foodchem.2011.01.038
Ahmed, J. (2017). Food Gels: Gelling Process and New Applications. Advances in Food Rheology and Its Applications, Woodhead Publishing.