Journal
FOODS
Volume 10, Issue 10, Pages -Publisher
MDPI
DOI: 10.3390/foods10102305
Keywords
stirred soy yoghurt; plant protein; dietary fiber; clean label; physical properties
Categories
Funding
- Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through Innovative Food Product and Natural Food Materials Development Program - Ministry of Agriculture, Food and Rural Affairs (MAFRA)
- Ministry of Agriculture, Food and Rural Affairs (MAFRA) [319044-3]
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The study found that pea protein in stirred soy yogurt produced the highest viscosity and coagulum strength with no syneresis. Citrus fiber did not cause syneresis after physical treatment and also showed a significant increase in viscosity.
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.
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