Development of yogurt products from alternative protein

Abstract

Abstract This research (1) developed a formula and production process for yogurt made from alternative protein, (2) studied the physical properties, nutrition, microorganisms, and consumer acceptance of yogurt made from alternative protein, and (3) assessed the shelf life of yogurt made from alternative protein. Formula development and production process factors included the ratio of bamboo worms to water (1:1 and 2:1), the amount of powdered milk (6% and 8%), and the incubation time (8 and 10 hours). The experiment was conducted using a completely randomized design CRD. Results showed that the optimal formula for producing yogurt products made from alternative protein consisted of ratio of bamboo worms to water 2:1, powered milk 8%, and incubation time 8 hours at 40 °C. Nutritional value (per 100 g) was 30.56 μg vitamin A, 70.04 mg calcium, 8.98 g protein, 2.68 g dietary fiber, and essential amino acids including 224.73 mg threonine, 333.91 mg valine, 368.75 mg lysine, and 419.82 mg leucine. The average consumer preference score was 6.79 ± 1.47. A total of 67.81% of consumers decided to buy alternative protein yogurt products, and after receiving nutritional information about alternative protein yogurt products this number increased to 89.81%. The shelf life of the product stored at 4 °C was not more than 4 weeks.