Abstract
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.
Highlights
The increase of global food demand will lead to a substantial increase in overall food production by 2050 [1] due to the estimated growth of the global population by more than one billion people over the 13 years, reaching 9.8 billion by 2050 [2]
The type of food demanded by the consumer has changed, is still changing, and will continue to change in the coming years due to the higher standards of living in developing countries and urbanisation, eventually leading to an increase in animal food production if existing trends continue uninterrupted [4,5]
On the other hand, increased consumer awareness about the impacts of food production and consumption on the environment and health is contributing to a decrease in the demand of animal-derived food products in developed countries [6]
Summary
The increase of global food demand will lead to a substantial increase in overall food production by 2050 [1] due to the estimated growth of the global population by more than one billion people over the 13 years, reaching 9.8 billion by 2050 [2]. Over the last 50 years, the daily intake of protein has increased in high-income countries, coming from meat, eggs, milk and dairy products, increasing from 39 to 52 g per capita between 1961 and 2011. The type of food demanded by the consumer has changed, is still changing, and will continue to change in the coming years due to the higher standards of living in developing countries and urbanisation, eventually leading to an increase in animal food production if existing trends continue uninterrupted [4,5].
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
