Development of plant-based yogurt
نویسندگان
چکیده
Fermented drinks are regarded as healthy food due to their probiotic nature. Vegan consumers who choose sustainable diet and people allergic dairy products demand alternatives for products. We aimed develop a non-dairy plant-based yogurt from peanut, oats, coconut milk.
 Yogurt was formulated with addition of sugar, corn starch, pectin, xanthan gum. Simplex-lattice mixture design applied optimize the composition achieve desired rheological properties, sensory attributes, syneresis rate.
 Our results revealed that formulation containing 7.13 mL peanut milk, 10 oats 7.86 milk showed low rate, viscosity flow behavior, well high overall acceptability. found increased amounts improved product’s protein contents. However, enhanced taste flavor yogurt. Flow behavior depended on stabilizers used in accordance power law model. Syneresis rate influenced by The utilization gum not only texture but also helped behavior.
 nutrient composition, physicochemical characteristics based allow using it cow alterative lactose intolerance.
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ژورنال
عنوان ژورنال: Foods and Raw materials
سال: 2022
ISSN: ['2308-4057', '2310-9599']
DOI: https://doi.org/10.21603/2308-4057-2022-2-537