Applicable Plant Proteins and Dietary Fibers for Simulate Plant-Based Yogurts.

Jae-Sung Shin,Beom-Hee Kim,Moo-Yeol Baik

doi:10.3390/foods10102305

Abstract

Effects of plant proteins and dietary fibers on the physical properties of stirred soy yogurt were investigated. Buffering capacity against lactic acid was not affected by the protein concentration for any of the four proteins that were examined: isolate soy protein (ISP), pea protein (PP), rice protein (RP), and almond protein (AP). Three proteins other than AP exhibited an increase in buffering capacity (dB/dPH) following a physical treatment, whereas AP saw a decrease in buffering capacity. Furthermore, physically treated PP revealed a significant increase in viscosity, reaching up to 497 cp in the pH 6.0~6.2 range during the titration process. Following fermentation, PP produced the highest viscosity and coagulum strength with no syneresis. In the case of dietary fiber, Acacia Fiber (AF) was completely dissolved in the solvent and did not affect the physical properties of the fermented coagulum. Soy fiber (SF) was also not suitable for fermented milk processes because precipitation occurred after the physical treatment. In the case of citrus fiber (CF), however, syneresis did not occur during storage after the physical treatment, and the viscosity also increased up to 2873 cP. Consequently, PP and CF were deemed to be a suitable plant protein and dietary fiber for stirred soy yogurt, respectively.

Highlights

Korea’s annual market size for fermented milk products ranges from approximately $764 million to $850 million
This study evaluates the physicochemical properties of plant proteins and dietary fibers that can be used to produce clean label stirred soy yogurt free of chemical additives
It was not possible to obtain valid titration results according to the amount of lactic acid increased proportionally to the protein concentration, indicating that protein concentration did not affected the change in the amount of lactic acid consumed

Summary

Introduction

Korea’s annual market size for fermented milk products ranges from approximately $764 million to $850 million Among such products, the stirred yogurt market has experienced continuous growth in recent years and accounts for 43% of all fermented milk product sales. The stirred yogurt market has experienced continuous growth in recent years and accounts for 43% of all fermented milk product sales This has resulted in a steady shift away from the previously dominant drink yogurt market. Since the nation implemented a certification system for vegan products in the first quarter of 2018, a total of 364 products have been certified and registered by the Korea Agency of Vegan Certification and Services in of the first quarter of 2021 This highlights the rapid growth of the vegan market. Many consumers have shifted towards veganism, and the benefits associated with plant-based foods are the primary driving force behind the growth of the industry [3]

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Results

Conclusion