Grasso Nadia, Alonso-Miravalles Loreto, O'Mahony James A
School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland.
Foods. 2020 Feb 26;9(3):252. doi: 10.3390/foods9030252.
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.
本研究的目的是确定由大豆、椰子、腰果、杏仁和大麻制成的植物基酸奶的关键物理化学、感官和质量属性，包括一款乳制品基准酸奶。以大豆、椰子和腰果为基础的酸奶显示出与乳制品酸奶相当的质地参数，其硬度值分别为0.46、0.44、0.51和0.36牛顿。流变学分析表明，其中一款大豆基酸奶除持水能力（分别为82.8%和75.7%）外，在表观粘度方面与乳制品酸奶相似。其他植物基酸奶，如大麻基酸奶，与其他植物基产品相比，显示出不同的流变学和质地参数，这与大麻配方中的琼脂和大米淀粉成分有关。感官分析表明，一些植物基酸奶与乳制品基产品同样受到喜爱。这主要归因于配方中特定的水胶体、甜味剂和风味剂的存在；例如，大豆基酸奶和乳制品基酸奶的可接受度相同（5.95）。本研究获得的结果有助于识别植物基酸奶产品的关键质量属性，并突出了这些属性与配方之间的关系，可在未来产品开发中加以利用。
