TY - JOUR

T1 - Development and investigating parameters of fermented milk products based on various types of vegetable milk

AU - Asase, Richard

AU - Shenkova, Elena

AU - Glukhareva, Tatiana

AU - Selezneva, Irina

N1 - The research funding from the Ministry of Science and Higher Education of the Russian Federation (Ural Federal University Program of Development within the Priority-2030 Program) is gratefully acknowledged.

PY - 2023/1/1

Y1 - 2023/1/1

N2 - Plant-based milks and fermented plant-based milk products are gaining popularity but may not possess the same physicochemical characteristics as the traditional fermented dairy products. The different chemical composition of plant-based milk affects the physicochemical and consumer acceptability of fermented plant-based milk. To compare their characteristics to the traditional dairy yoghurt and consumer acceptability, different fermented plant-based milk products were prepared as well as their two-component mixtures and their physicochemical and consumer acceptability evaluated. The single component fermented plant-based milk sample (soy milk) did not vary in terms of physicochemical parameters with respect to the traditional fermented dairy product, yoghurt. The physicochemical parameters including pH, water holding capacity, syneresis improved when the milk samples were composited and are comparable to the traditional fermented dairy product (yogurt). The results indicated that the use of two-component plant-based milk for fermentation provides the best nutritional and energy values for consumers rather than using just one component. Also, the high consumer acceptability for fermented plant-based milk was demonstrated from the findings.

AB - Plant-based milks and fermented plant-based milk products are gaining popularity but may not possess the same physicochemical characteristics as the traditional fermented dairy products. The different chemical composition of plant-based milk affects the physicochemical and consumer acceptability of fermented plant-based milk. To compare their characteristics to the traditional dairy yoghurt and consumer acceptability, different fermented plant-based milk products were prepared as well as their two-component mixtures and their physicochemical and consumer acceptability evaluated. The single component fermented plant-based milk sample (soy milk) did not vary in terms of physicochemical parameters with respect to the traditional fermented dairy product, yoghurt. The physicochemical parameters including pH, water holding capacity, syneresis improved when the milk samples were composited and are comparable to the traditional fermented dairy product (yogurt). The results indicated that the use of two-component plant-based milk for fermentation provides the best nutritional and energy values for consumers rather than using just one component. Also, the high consumer acceptability for fermented plant-based milk was demonstrated from the findings.

UR - http://www.scopus.com/inward/record.url?partnerID=8YFLogxK&scp=85179158646

U2 - 10.1051/bioconf/20236703008

DO - 10.1051/bioconf/20236703008

M3 - Conference article

VL - 67

JO - BIO Web of Conferences

JF - BIO Web of Conferences

SN - 2117-4458

M1 - 03008

ER -