Development and modeling of a novel plant-based yoghurt produced by Jerusalem artichoke and almond milk using l-optimal mixture design
| dc.contributor.author | Aydar, AY | |
| dc.contributor.author | Mataraci, CE | |
| dc.contributor.author | Saglam, TB | |
| dc.date.accessioned | 2024-07-18T11:46:55Z | |
| dc.date.available | 2024-07-18T11:46:55Z | |
| dc.description.abstract | The objective of this study was to optimize the almond milk and Jerusalem artichoke milk content to produce plant-based yoghurt high in total phenolic content, water holding capacity and overall acceptability. L-optimal mixture design was used for optimization of plant-based yoghurt produced by almond milk (AM) and Jerusalem artichoke milk (JAM). Lower L* values and titratable acidity were observed in plant-based yoghurts made from 75% Jerusalem artichoke milk and 25% almond milk compared to other yoghurts. Total phenolic contents and water holding capacity of plant-based yoghurts ranged from 49.68 to 61.78 mg GAE/100 g yoghurt and from 81.45 to 89.77%, respectively. The higher Jerusalem artichoke milk concentration in yogurt exhibited lower syneresis, higher water holding capacity and higher phenolic content. It was determined that the optimum concentration was 61.12% and 38.88% for Jerusalem artichoke milk and almond milk, respectively. The results of this study identified the key quality parameters of plant-based yoghurts made from different ratios of plant milks, that could play an important role in future plant-based product development. | |
| dc.identifier.issn | 2193-4126 | |
| dc.identifier.other | 2193-4134 | |
| dc.identifier.uri | http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/3125 | |
| dc.language.iso | English | |
| dc.publisher | SPRINGER | |
| dc.subject | FERMENTATION | |
| dc.subject | SURFACE | |
| dc.subject | OIL | |
| dc.title | Development and modeling of a novel plant-based yoghurt produced by Jerusalem artichoke and almond milk using l-optimal mixture design | |
| dc.type | Article |