The aim of this study was to develop plant-based yogurt from a mixture of waxy corn and soy milks that mitigated the nutritional deficiencies of typical plant-based products with desirable sensory characteristics and ...The aim of this study was to develop plant-based yogurt from a mixture of waxy corn and soy milks that mitigated the nutritional deficiencies of typical plant-based products with desirable sensory characteristics and nutritional value by fortifying them with pea protein isolate(PPI)and bio-calcium(Bio-Ca)from Nile tilapia bone.Firstly,different concentrations of PPI(1.0%,3.0%,and 5.0%)were applied to enhance protein content of plant-based yogurt.Their impacts on the fermentation,physicochemical,and sensory characteristics of developed plant-based yogurts were studied.During fermentation at 40℃(14 h),the pH of PPI-supplemented samples was higher than that of the control(without PPI)in the first period of fermentation(0-6 h),indicating buffering property of PPI.Titratable acid content(TTA)of yogurt with PPI showed higher TTA than control(p<0.05)after 14 h of incubation.With good acceptance(score≥6)and high protein content(5.41%),the yogurt with 5%PPI was then selected for a study on Bio-Ca fortification.The results showed that adding Bio-Ca(0.5%,1.0%,and 1.5%)changed the way yogurt fermented and its physical and chemical properties,especially when Bio-Ca levels were higher than 0.5%.After fermentation,the sample with Bio-Ca exhibited a higher total titratable acidity(TTA)and increased viscosity,indicating enhanced metabolic activity of lactic acid bacteria and the formation of salt bridges,respectively,due to Bio-Ca.Sensory evaluation showed that the addition of Bio-Ca had no adverse effect on all attributes tested.In addition,fortification of Bio-Ca at 1.5%showed that calcium content in yogurt was 206.5 mg/100 g sample.Thus,yogurt with 5.0%PPI and 1.5%Bio-Ca was selected for stability evaluation under cold storage for 21 days.The selected yogurt showed a great stability with>6 log CFU/mL of probiotics throughout the storage period with a lowered syneresis(78.8%),compared with control(72.0%)(p<0.05).This study emphasizes a novel formulation of plant-based yogurt,which provides a rich source of protein and calcium,thereby suggesting its potential advantages over both conventional dairy and plantbased yogurts.展开更多
文摘The aim of this study was to develop plant-based yogurt from a mixture of waxy corn and soy milks that mitigated the nutritional deficiencies of typical plant-based products with desirable sensory characteristics and nutritional value by fortifying them with pea protein isolate(PPI)and bio-calcium(Bio-Ca)from Nile tilapia bone.Firstly,different concentrations of PPI(1.0%,3.0%,and 5.0%)were applied to enhance protein content of plant-based yogurt.Their impacts on the fermentation,physicochemical,and sensory characteristics of developed plant-based yogurts were studied.During fermentation at 40℃(14 h),the pH of PPI-supplemented samples was higher than that of the control(without PPI)in the first period of fermentation(0-6 h),indicating buffering property of PPI.Titratable acid content(TTA)of yogurt with PPI showed higher TTA than control(p<0.05)after 14 h of incubation.With good acceptance(score≥6)and high protein content(5.41%),the yogurt with 5%PPI was then selected for a study on Bio-Ca fortification.The results showed that adding Bio-Ca(0.5%,1.0%,and 1.5%)changed the way yogurt fermented and its physical and chemical properties,especially when Bio-Ca levels were higher than 0.5%.After fermentation,the sample with Bio-Ca exhibited a higher total titratable acidity(TTA)and increased viscosity,indicating enhanced metabolic activity of lactic acid bacteria and the formation of salt bridges,respectively,due to Bio-Ca.Sensory evaluation showed that the addition of Bio-Ca had no adverse effect on all attributes tested.In addition,fortification of Bio-Ca at 1.5%showed that calcium content in yogurt was 206.5 mg/100 g sample.Thus,yogurt with 5.0%PPI and 1.5%Bio-Ca was selected for stability evaluation under cold storage for 21 days.The selected yogurt showed a great stability with>6 log CFU/mL of probiotics throughout the storage period with a lowered syneresis(78.8%),compared with control(72.0%)(p<0.05).This study emphasizes a novel formulation of plant-based yogurt,which provides a rich source of protein and calcium,thereby suggesting its potential advantages over both conventional dairy and plantbased yogurts.
