Work

Texture improvement possibilities for plant-based yogurt alternatives

Year: 2025

Type: article

Abstract: • Fermentation kinetics differed based on plant proteins (coconut, cashew, almond). • Both agar-agar and MTGase could change gelfirmness and apparent viscosity. • Coconut protein was preferred based on scores for spoonability and creaminess.

Source: LWT

DOI: 10.1016/j.lwt.2025.118775

Authors: Lívia Darnay, Flóra Téglás, Miklós Süth, László Friedrich, Anikó Boros, Adrienn Varga-Tóth

Institutions: University of Veterinary Medicine, Magyar Agrár- és Élettudományi Egyetem

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,240