The DOI matches its Crossref record; 4 of the 4 references it cites were found in a registry or an index.
Composition, Physicochemical and Sensorial Properties of Commercial Plant-Based Yogurts
Open accessAbstract
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.
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Cites
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Pliner, P., & Hobden, K. (1992) · Appetite · doi:10.1016/0195-6663(92)90014-w · Cited by 2,137
Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium
Henchion, M., Hayes, M., Mullen, A., Fenelon, M., & Tiwari, B. (2017) · Foods · doi:10.3390/foods6070053 · Cited by 1,519
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The future supply of animal-derived protein for human consumption
Boland, M. J., Rae, A. N., Vereijken, J. M., Meuwissen, M. P. M., Fischer, A. R. H., van Boekel, M. A. J. S., Rutherfurd, S. M., Gruppen, H., Moughan, P. J., & Hendriks, W. H. (2013) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2012.07.002 · Cited by 524
Cited by
Plant Proteins for Future Foods: A Roadmap
Sim, S. Y. J., SRV, A., Chiang, J. H., & Henry, C. J. (2021) · Foods · doi:10.3390/foods10081967 · Cited by 352
Appiani, M., Cattaneo, C., & Laureati, M. (2023) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2023.1268068 · Cited by 162
Mixing plant-based proteins: Gel properties of hemp, pea, lentil proteins and their binary mixtures
Guidi, S., Formica, F. A., & Denkel, C. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111752 · Cited by 83
Montemurro, M., Verni, M., Rizzello, C. G., & Pontonio, E. (2023) · Foods · doi:10.3390/foods12030485 · Cited by 36
Metadata
- Authors
- Grasso, N., Alonso-Miravalles, L., & O’Mahony, J. A.
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2020-02-26
- Volume
- 9
- Issue
- 3
- Pages
- 252
- ISSN
- 2304-8158 (ISSN-L)
- OpenAlex
- W3007939872
- Cited by
- 284
- References
- 4
- FWCI
- 17.68
- Type
- journal article
- Language
- en
- Open access
- gold
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