Formulation of plant-based yoghurt from soybean and quinoa and evaluation of physicochemical, rheological, sensory and functional properties

The aim of this study was to develop a novel plant-based yoghurt with high sensory acceptance and nutrition value. Soybean quinoa were used as the substrates, all formulations different substrate ratios inoculated lactic acid bacteria (LAB). Fermentation modified proximate composition, higher content soybean accentuated growth LAB. Formulated yoghurts presented weak post-acidification, viability LAB than 10 6−7 CFU/g during 21 days storage. Quinoa addition significantly improved water holding capacity (WHC) decreased yellowness, an increase lightness decrease WHC occurred Compared plain yoghurt, mixed formulation had no significant impact on textual parameters, whereas increased liking scores in evaluation. Furthermore, fermentation total phenolic (TPC), which showed dose-dependent relationship between content. Results obtained from DPPH, ABTS, hydroxyl radical scavenging assay, FRAP α-amylase, α-glucosidase pancreatic lipase inhibition assay that enhanced antioxidant capacities digestive enzyme inhibitory activities. TPC biotransformation may explain enhancement nutritive values. Based function evaluation, ratio against at 8:2 2:8 best formulations. • prepare yoghurt. Mixed storage properties substrates rheological properties.