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- Title
Applicable Plant Proteins and Dietary Fibers for Simulate Plant-Based Yogurts.
- Authors
Shin, Jae-Sung; Kim, Beom-Hee; Baik, Moo-Yeol
- Abstract
Effects of plant proteins and dietary fibers on the physical properties of stirred soy yogurt were investigated. Buffering capacity against lactic acid was not affected by the protein concentration for any of the four proteins that were examined: isolate soy protein (ISP), pea protein (PP), rice protein (RP), and almond protein (AP). Three proteins other than AP exhibited an increase in buffering capacity (dB/dPH) following a physical treatment, whereas AP saw a decrease in buffering capacity. Furthermore, physically treated PP revealed a significant increase in viscosity, reaching up to 497 cp in the pH 6.0~6.2 range during the titration process. Following fermentation, PP produced the highest viscosity and coagulum strength with no syneresis. In the case of dietary fiber, Acacia Fiber (AF) was completely dissolved in the solvent and did not affect the physical properties of the fermented coagulum. Soy fiber (SF) was also not suitable for fermented milk processes because precipitation occurred after the physical treatment. In the case of citrus fiber (CF), however, syneresis did not occur during storage after the physical treatment, and the viscosity also increased up to 2873 cP. Consequently, PP and CF were deemed to be a suitable plant protein and dietary fiber for stirred soy yogurt, respectively.
- Subjects
PLANT proteins; DIETARY fiber; PEA proteins; YOGURT; SOY proteins; FERMENTED milk
- Publication
Foods, 2021, Vol 10, Issue 10, p2305
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods10102305