Advances in Quality Optimization of Plant-based Yogurt

被引：0
|
作者：
Yin X. [1 ]
Wang S. [1 ]
Zhu L. [1 ]
Zhang H. [1 ]
机构：
[1] School of Food Science and Technology, Jiangnan University, Wuxi
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 03期
关键词：
fermentation method; formula; plant-based yogurt; processing technology; quality optimization;
D O I：
10.13386/j.issn1002-0306.2023030325
中图分类号：
学科分类号：
摘要：
The advent of plant-based yogurt provides a beneficial option for individuals having cow milk protein allergies, high cholesterol, as well as those who prioritize animal welfare and environmental sustainability. Despite this, plant-based yogurt has experienced a decline in consumer preference owing to factors such as whey separation, unpleasant odor, and insufficient acidity. Consequently, enhancing the quality of plant-based yogurt carries immense relevance for extending the commercial utilization of plant-derived food products. In this review, a summary of nutritional, flavor, and textural quality issues associated with plant-based yogurts derived from various sources was presented. Subsequently, a detailed explanation of different regulatory techniques for plant-based yogurt quality was provided, including the action modes and impacts of improving the formula, processing condition, and fermentation method. The mechanisms involved in stabilizing the plantbased yogurt system, boosting the solubility of plant-based proteins, facilitating the cross-linking of gel network and other related aspects were discussed. It is important to note that the effects of different regulatory techniques on the quality of plant-based yogurt vary with each method presenting unique strengths and weaknesses. Occasionally, a combination of methods might be necessary to optimize the enhancement of plant-based yogurt quality. Lastly, the potential measures for controlling the quality of plant-based yogurt were proposed. Our review aimed at offering valuable guidance for the production of high-quality plant-based yogurts. © 2024 Editorial Department of Science and Technology of Food Science. All rights reserved.
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页码：397 / 405
页数：8
相关论文
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