Design rules of plant-based yoghurt-mimic: Formulation, functionality, sensory profile and nutritional value

Abstract

Consumer interest in plant-based yoghurt mimic (PBYM) has increased in recent years due to its health benefits and lower ethical and environmental impact. However, developing PBYM with desirable texture and sensory properties has been challenging due to the lack of specific design rules. The manuscript comprehensively reviews the evaluation of PBYM raw materials, unit operations, and innovative techniques used in its formulation and their impact on composition, nutrition, and sensory qualities. The study also discusses ways to mitigate drawbacks such as soft structure, syneresis, off-flavour, and anti-nutritional components. The physical and sensory properties of PBYM are largely determined by the unit operations used and the type of plant-based milk used in the formulation. Soaking and blanching legumes, cereals, and nuts before aqueous extraction results in a firmer, stronger, and more viscous yoghurt mimic. Off-flavours can be reduced through roasting, adjusting pH, using deodorizing chemicals, or treating with enzymes and flavours can be improved by the addition of probiotic lactic acid bacteria and ultrasonication. Fermentation with lactic acid bacteria increases mineral bioavailability and reduces α-galactosidase content. Further research is needed to understand how ingredients interact during fermentation to achieve the desired texture, flavour, and nutrition in PBYM.