Improving physicochemical properties and gel formation mechanism of nutty plant-based yogurt with Tremella fuciformis polysaccharides

Developing nutty plant-based yogurt (NPBY) with desired texture and sensory properties has been challenging. This study sought to investigate the effects of Tremella fuciformis polysaccharides (TFPS) on the physicochemical, textural, rheological, and microstructural properties of NPBY. The introduction of TFPS enhanced the accumulation of organic acids, water holding capacity, and antioxidant activity. The firmness of NPBY with 0.85 % TFPS increased from 187.77 x 10-3 N to 259.90 x 10-3 N, with significant enhancements in elastic modulus (G ', G '') and apparent viscosity. Furthermore, the introduction of 0.85 % TFPS significantly improved liking scores in sensory evaluations. Microstructural analysis revealed that TFPS promoted the formation of proteins and oil body clusters, resulting in a more compact gel network. The synergetic effects of electrostatic and hydrophobic interactions were identified as primary driving forces for NPBY gel formation. This study provides valuable insights into the role of natural polysaccharides in strengthening plant-based yogurt gel.