Effective of different homogeneous methods on physicochemical, textural and sensory characteristics of soybean (Glycine maxL.) yogurt

Advances in the formation mechanism of set-type plant-based yogurt gel: a review

Plant-based yogurt has several advantages over traditional yogurt, such as being lactose and cholesterol-free, making it more suitable for individuals with cardiovascular and gastrointestinal diseases. The formation mechanism of the gel in plant-based yogurt needs more attention because it is associated with the gel properties of yogurt. Most plant proteins, except for soybean protein, have poor functional abilities, such as solubility and gelling properties, which limits their application in most food items. This often results in undesirable mechanical quality of plant-based products, particularly plant-based yogurt gels, including grainy texture, high syneresis, and poor consistency. In this review, we summarize the common formation mechanism of plant-based yogurt gel. The main ingredients, including protein and non-protein components, as well as their interactions involved in the gel are discussed to understand their effects on gel formation and properties. The main interventions and their effects on gel properties are highlighted, which have been shown to improve the properties of plant-based yogurt gels effectively. Each type of intervention method may exhibit desirable advantages in different processes. This review provides new opportunities and theoretical guidance for efficiently improving the gel properties of plant-based yogurt for future consumption.

Effect of roasting and high-pressure homogenization on texture, rheology, and microstructure of walnut yogurt

The effect of roasting and high-pressure homogenization on the quality of yogurt made from peeled walnut kernels was explored in this study. The G' and G'' values of yogurt made from walnuts roasted at high temperatures were reduced. The water-holding capacity and hardness of walnut yogurt were reduced to 47.73% and 24.22 g, respectively. Increasing the homogenization pressure reduced the particle size of the walnut yogurt to 20.50 μm. Homogenized walnut milk at 150 MPa increased the viscosity, hardness, and consistency of yogurt product from 11.71 to 16.74 Pa.s, from 30.01 to 71.63 g and from 283.17 to 455.24 g·s, respectively. The confocal laser scanning microscope observation demonstrated a reduction in the size of fat and protein micelles in the homogenized yogurt samples, resulting in a compact structure. This study will contribute valuable scientific insights to the advancement of plant-based yogurt quality.

Dynamic high pressure treatments: current advances on mechanistic-cum-transport phenomena approaches and plant protein functionalization

Dynamic high pressure treatment (DHPT) either by high pressure homogenization or microfluidisation, is an emerging concept used in the food industry for new products development through macromolecules modifications in addition to simple mixing and emulsification action. Mechanistic understanding of droplets breakup during high pressure homogenization is used to understand how these compact and high molecular weight-sized globular plant proteins are affected during DHPTs. Plant protein needs to be functionalized for advanced use in food formulation. DHPTs brought changes in plant proteins' secondary, tertiary, and quaternary structures through alterations in intermolecular and intramolecular interactions, sulfhydryl groups, and disulfide bonds. These structural changes in plant proteins affected their functional and physicochemical properties like solubility, oil and water holding capacity, gelation, emulsification, foaming, and rheological properties. These remarkable changes made utilization of this concept in novel food system applications like in plant-based dairy analogues. Overall, this review provides a comprehensive and critical understanding of DHPTs on their mechanistic and transport approaches for droplet breakup, structural and functional modification of plant macromolecules. This article also explores the potential of DHPT for formulating plant-based dairy analogues to meet healthy and sustainable food consumption needs. HIGHLIGHTSIt critically reviews high pressure homogenization (HPH) and microfluidisation (DHPM).It explores the mechanistic and transport phenomena approaches of HPH and DHPMHPH and DHPM can induce conformational and structural changes in plant proteins.Improvement in the functional properties of HPH and DHPM treated plant proteins.HPH and DHPM are potentially applicable for plant based dairy alternatives food system.

Optimization of High Hydrostatic Pressure Treatments on Soybean Protein Isolate to Improve Its Functionality and Evaluation of Its Application in Yogurt

This work aimed to improve the functional properties of soybean protein isolate (SPI) by high hydrostatic pressure (HHP) and develop SPI incorporated yogurt. Response surface methodology (RSM) was used to optimize the HHP treatment parameters, including pressure, holding time, and the ratio of SPI/water. Water holding capacity, emulsifying activity index, solubility, and hardness of SPI gels were evaluated as response variables. The optimized HPP treatment conditions were 281 MPa of pressure, 18.92 min of holding time, and 1:8.33 of SPI/water ratio. Water and oil holding capacity, emulsifying activity, and stability of SPI at different pH were improved. Additionally, relative lipoxygenase (LOX) activity of HHP treated SPI (HHP-SPI) was decreased 67.55 ± 5.73%, but sulphydryl group content of HHP-SPI was increased 12.77%, respectively. When incorporating 8% of SPI and HHP-SPI into yogurt, the water holding capacity and rheological properties of yogurt were improved in comparison with yogurt made of milk powders. Moreover, HHP-SPI incorporated yogurt appeared better color and flavor.

Vegetable-Milk-Based Yogurt-Like Structure: Rheological Properties Influenced by Gluten-Free Carob Seed Flour

There is a constant increase in the attention being paid to food quality and the effects of food on human health among consumers. Vegetable milk is among the foods whose consumption worldwide has increased because, when compared to animal-derived milk, it offers numerous benefits for human health. The aim of this research work was to use vegetable milk to obtain yogurt-like products enriched with different concentrations of carob seed flour, which has a double function: to modify, and thus perfect, the rheological characteristics of vegetable-milk-based yogurt-like samples and to increase their nutritional value. The rheological parameters of the obtained samples were studied both in static and dynamic conditions, confirming that carob seed flour, especially at the highest used concentrations (0.75%; 1%), allows one to obtain products characterized by a good stability and suitable rheological characteristics. The obtained yogurt-like products may also be consumed by celiac subjects, since carob seed flour is a gluten-free flour, and allow celiac consumers to combine a gluten-free diet with a diet free of animal derivatives. Furthermore, the addition of carob flour allows one to obtain a tasty product thanks to the sweet taste of the carob seed flour.