Physicochemical properties, texture and probiotic survivability of oat-based yogurt using aquafaba as a gelling agent

Vassilios Raikos* (Corresponding Author), Lina Lina Juskaite, Frazer Vas, Helen E Hayes

*Corresponding author for this work

Research output: Contribution to journalArticle

Abstract

Despite high consumer demands, the manufacture of nondairy yogurt from oat milk is currently hindered due to the lack of consistency and texture. An oat-based yogurt was developed using oat milk and probiotics (Streptococcus thermophilusandLactobacillus bulgaricus) with aquafaba (AF) and vegetable oil (VO) as added ingredients. Physicochemical analyses and viability of probiotics were investigated after yogurt formation and for 3 weeks under refrigerated storage. Results showed that adding AF decreased syneresis and increased water holding capacity during storage. Both AF and VO had a beneficial effect on hardness, the most important textural property of yogurt. Confocal laser scanning microscopy revealed that the added ingredients played a major role in the formation of the gel network structure of the yogurt. BothStreptococcus thermophilusandLactobacillus bulgaricusremained at acceptable levels > 8.28 Log CFU/g and > 5.79 Log CFU/g after 3 weeks at 4 degrees C regardless of the added ingredients.

Original languageEnglish
Number of pages7
JournalFood Science and Nutrition
Early online date6 Oct 2020
DOIs
Publication statusE-pub ahead of print - 6 Oct 2020

Keywords

  • oats
  • yogurt
  • aquafaba
  • probiotic viability
  • texture
  • consistency
  • FIBER
  • OPTIMIZATION
  • GELATION
  • POLYMERIZED WHEY-PROTEIN
  • MICROSTRUCTURE
  • MILK

Fingerprint Dive into the research topics of 'Physicochemical properties, texture and probiotic survivability of oat-based yogurt using aquafaba as a gelling agent'. Together they form a unique fingerprint.

Cite this