Cargando…

Composition, Physicochemical and Sensorial Properties of Commercial Plant-Based Yogurts

The aim of this study was to determine the key physicochemical, sensory and quality attributes of plant-based yogurts made from soy, coconut, cashew, almond and hemp, including a dairy benchmark yogurt. The soy, coconut and cashew-based yogurts showed textural parameters comparable to the dairy yogu...

Descripción completa

Detalles Bibliográficos
Autores principales:	Grasso, Nadia, Alonso-Miravalles, Loreto, O’Mahony, James A.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142433/ https://www.ncbi.nlm.nih.gov/pubmed/32110978 http://dx.doi.org/10.3390/foods9030252

Ejemplares similares

Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients
por: Alonso-Miravalles, Loreto, et al.
Publicado: (2018)

Physicochemical Properties and Mouthfeel in Commercial Plant-Based Yogurts
por: Greis, Maija, et al.
Publicado: (2022)

Comprehensive Evaluation of Microbiological and Physicochemical Properties of Commercial Drinking Yogurts in Korea
por: Kang, Seok-Seong, et al.
Publicado: (2019)

Physicochemical and Sensory Properties of Yogurt Supplemented with Corni fructus during Storage
por: Noh, Hyo Ju, et al.
Publicado: (2013)

Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins
por: Alonso-Miravalles, Loreto, et al.
Publicado: (2020)

Effect of yam (Dioscorea spp.) starch on the physicochemical, rheological, and sensory properties of yogurt
por: Pérez, Jorge, et al.
Publicado: (2021)

Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt
por: Saatloo, Naiema Vakili, et al.
Publicado: (2023)

Microbiological, Physicochemical, and Immunological Analysis of a Commercial Cashew Nut-Based Yogurt
por: Mattison, Christopher P., et al.
Publicado: (2020)

Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum
por: Kong, Xiao, et al.
Publicado: (2022)

The effect of addition Eriobotrya japonica L. marmalade on physicochemical, microbiological, and sensory properties of probiotic yogurts
por: Turgut, Tamer, et al.
Publicado: (2023)

Inorganic Contaminants in Plant-Based Yogurts Commercialized in Brazil
por: Rebellato, Ana Paula, et al.
Publicado: (2023)

Effect of Wild Strawberry Tree and Hawthorn Extracts Fortification on Functional, Physicochemical, Microbiological, and Sensory Properties of Yogurt
por: Herrera, Teresa, et al.
Publicado: (2023)

Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties
por: Hoxha, Ramize, et al.
Publicado: (2023)

Physicochemical and sensory quality of yogurt incorporated with pectin from peel of Citrus sinensis
por: Arioui, Fatiha, et al.
Publicado: (2016)

Physicochemical characteristics, sensory profile, probiotic, and starter culture viability of synbiotic yogurt
por: Jaman, Sadia, et al.
Publicado: (2022)

Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties
por: Alkobeisi, Fatemeh, et al.
Publicado: (2022)

Probiotic yogurt supplemented with nanopowdered eggshell: Shelf‐life stability, physicochemical, and sensory characteristics
por: Kamel, Dalia G., et al.
Publicado: (2021)

Physicochemical, sensory, and antioxidant characteristics of stirred‐type yogurt enriched with Lentinula edodes stipe powder
por: Zhu, Hanyu, et al.
Publicado: (2023)

Effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt
por: Muzammil, Hafiz Shehzad, et al.
Publicado: (2017)

The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine, and ovine Greek yogurt (Labneh)
por: Atamian, Samson, et al.
Publicado: (2014)

Effects of white mulberry powder fortification on antioxidant activity, physicochemical, microbial and sensorial properties of yogurt produced from buffalo milk
por: Sheikh, Sania, et al.
Publicado: (2022)

Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts
por: Joung, Jae Yeon, et al.
Publicado: (2016)

The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat
por: Ye, Yuanyuan, et al.
Publicado: (2022)

Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes
por: Jeske, Stephanie, et al.
Publicado: (2016)

Sensory evaluation of food : statistical methods and procedures
por: O'Mahony, Michael, 1942-
Publicado: (1986)

Reformulation of Processed Yogurt and Breakfast Cereals over Time: A Scoping Review
por: O’Mahony, Sinead, et al.
Publicado: (2023)

Effect of Yogurt Enrichment with Wood Tannin during Shelf Life: Focus on Physicochemical, Microbiological, and Sensory Characteristics
por: Zadeh, Negin Seif, et al.
Publicado: (2023)

Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients
por: Grasso, Nadia, et al.
Publicado: (2023)

The Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Estonian Honeys
por: Kivima, Evelin, et al.
Publicado: (2021)

Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour
por: Jovanović, Marina, et al.
Publicado: (2020)

Effect of adding Aloe vera jell on the quality and sensory properties of yogurt
por: Ikram, Ali, et al.
Publicado: (2020)

Physicochemical and sensory attributes assessment of functional low‐fat yogurt produced by incorporation of barley bran and Lactobacillus acidophilus
por: Hasani, Saber, et al.
Publicado: (2017)

Sensory, Microbiological and Physicochemical Characterisation of Functional Manuka Honey Yogurts Containing Probiotic Lactobacillus reuteri DPC16
por: Mohan, Anand, et al.
Publicado: (2020)

Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural Analysis
por: Gupta, Mitali K., et al.
Publicado: (2022)

Improved Physicochemical Properties of Yogurt Fortified with Fish Oil/γ-Oryzanol by Nanoemulsion Technology
por: Zhong, Jinfeng, et al.
Publicado: (2018)

Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties
por: Hashim, Mahmood A., et al.
Publicado: (2021)

Mixed dairy and plant-based yogurt alternatives: Improving their physical and sensorial properties through formulation and lactic acid bacteria cocultures
por: Canon, Fanny, et al.
Publicado: (2022)

Physicochemical properties, texture, and probiotic survivability of oat‐based yogurt using aquafaba as a gelling agent
por: Raikos, Vassilios, et al.
Publicado: (2020)

Improvement of the Sensory Characteristics of Goat Milk Yogurt
por: De Santis, Diana, et al.
Publicado: (2019)

Storage Stability of Texture and Sensory Properties of Yogurt with the Addition of Polymerized Whey Proteins
por: Bierzuńska, Paulina, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_7d4bm5np25p3cn4gqpu56vcl15