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

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.