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

Vassilios Raikos; Lina Lina Juskaite; Frazer  Vas; Helen E Hayes

doi:10.1002/fsn3.1932

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

The Rowett Institute of Nutrition and Health

Rowett Institute, University of Aberdeen

Research output: Contribution to journal › Article › peer-review

28 Citations (Scopus)

5 Downloads (Pure)

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 thermophilus and Lactobacillus 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. Both Streptococcus thermophilus and Lactobacillus bulgaricus remained at acceptable levels > 8.28 Log CFU/g and > 5.79 Log CFU/g after 3 weeks at 4°C regardless of the added ingredients.

Original language	English
Pages (from-to)	6426-6432
Number of pages	7
Journal	Food Science and Nutrition
Volume	8
Issue number	12
Early online date	6 Oct 2020
DOIs	https://doi.org/10.1002/fsn3.1932
Publication status	Published - Dec 2020

Bibliographical note

Open Access via the Jisc Wiley Agreement
This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS). Microscopy was performed in the Microscopy and Histology Core Facility at the University of Aberdeen.

Keywords

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

Access to Document

10.1002/fsn3.1932Licence: CC BY

Raikos_etal_fsn3_physiochemical_properties_VOR
© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. https://creativecommons.org/licenses/by/4.0/
Final published version, 554 KBLicence: CC BY

Cite this

@article{7b54058e5656443181d4afeb705da064,

title = "Physicochemical properties, texture, and probiotic survivability of oat‐based yogurt using aquafaba as a gelling agent",

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 thermophilus and Lactobacillus 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. Both Streptococcus thermophilus and Lactobacillus bulgaricus remained at acceptable levels > 8.28 Log CFU/g and > 5.79 Log CFU/g after 3 weeks at 4°C regardless of the added ingredients.",

keywords = "oats, yogurt, aquafaba, probiotic viability, texture, consistency, FIBER, OPTIMIZATION, GELATION, POLYMERIZED WHEY-PROTEIN, MICROSTRUCTURE, MILK",

author = "Vassilios Raikos and {Lina Juskaite}, Lina and Frazer Vas and Hayes, {Helen E}",

note = "Open Access via the Jisc Wiley Agreement This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS). Microscopy was performed in the Microscopy and Histology Core Facility at the University of Aberdeen.",

year = "2020",

month = dec,

doi = "10.1002/fsn3.1932",

language = "English",

volume = "8",

pages = "6426--6432",

journal = "Food Science and Nutrition",

issn = "2048-7177",

publisher = "John Wiley and Sons Ltd",

number = "12",

}

TY - JOUR

T1 - Physicochemical properties, texture, and probiotic survivability of oat‐based yogurt using aquafaba as a gelling agent

AU - Raikos, Vassilios

AU - Lina Juskaite, Lina

AU - Vas, Frazer

AU - Hayes, Helen E

N1 - Open Access via the Jisc Wiley Agreement This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS). Microscopy was performed in the Microscopy and Histology Core Facility at the University of Aberdeen.

PY - 2020/12

Y1 - 2020/12

N2 - 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 thermophilus and Lactobacillus 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. Both Streptococcus thermophilus and Lactobacillus bulgaricus remained at acceptable levels > 8.28 Log CFU/g and > 5.79 Log CFU/g after 3 weeks at 4°C regardless of the added ingredients.

AB - 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 thermophilus and Lactobacillus 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. Both Streptococcus thermophilus and Lactobacillus bulgaricus remained at acceptable levels > 8.28 Log CFU/g and > 5.79 Log CFU/g after 3 weeks at 4°C regardless of the added ingredients.

KW - oats

KW - yogurt

KW - aquafaba

KW - probiotic viability

KW - texture

KW - consistency

KW - FIBER

KW - OPTIMIZATION

KW - GELATION

KW - POLYMERIZED WHEY-PROTEIN

KW - MICROSTRUCTURE

KW - MILK

UR - http://www.scopus.com/inward/record.url?scp=85092107977&partnerID=8YFLogxK

U2 - 10.1002/fsn3.1932

DO - 10.1002/fsn3.1932

M3 - Article

C2 - 33312528

SN - 2048-7177

VL - 8

SP - 6426

EP - 6432

JO - Food Science and Nutrition

JF - Food Science and Nutrition

IS - 12

ER -

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

Abstract

Bibliographical note

Keywords

Access to Document

Other files and links

Fingerprint

Microscopy and Histology

Cite this

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

Abstract

Bibliographical note

Keywords

Access to Document

Other files and links

Fingerprint

Equipment

Microscopy and Histology

Cite this