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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

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Published on: September 10, 2016

A Novel Approach to Structure Plant-Based Yogurts Using High Pressure Processing.

Shaun Y J Sim¹, Xin Yi Hua¹, Christiani Jeyakumar Henry^1,2

¹Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 14 Medical Drive, Singapore 117599, Singapore.

Foods (Basel, Switzerland)

|August 23, 2020

Summary

High pressure processing (HPP) creates plant-based yogurt gels with textures comparable to dairy yogurts. This method offers a faster, high-protein alternative to traditional fermentation, improving plant-based yogurt quality.

Keywords:

emulsion gels high pressure processing hydrogels plant proteins plant-based yogurts

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Area of Science:

Food Science
Material Science
Biotechnology

Background:

Current plant-based yogurts face challenges with long fermentation times, textural inconsistencies, and lower protein content compared to dairy yogurts.
High pressure processing (HPP) is explored as an innovative technique to structure plant protein ingredients for improved yogurt production.

Purpose of the Study:

To investigate the feasibility of using HPP to create plant-based yogurt alternatives with desirable textural and viscosity properties.
To compare the viscoelastic properties of HPP-structured plant protein gels with commercial dairy yogurts.

Main Methods:

HPP was applied to mung bean, chickpea, pea, lentil, and faba bean proteins at 600 MPa for 5 minutes at 5 °C.
The viscosity and viscoelastic properties of 12% plant protein gels, with and without 5% sunflower oil, were analyzed.
Comparisons were made against commercial plain skim and whole milk Greek yogurts.

Main Results:

HPP successfully formed viscoelastic gels (G' > G'') from all tested plant proteins, exhibiting gel strengths comparable to dairy yogurts.
Chickpea and lentil proteins produced the strongest gels, while pea and mung bean proteins showed lower gel strength, though oil addition improved the latter.
The viscosity of plant protein gels was found to be similar to that of dairy yogurts, with emulsion gels being more viscous than hydrogels.

Conclusions:

HPP is a viable strategy for developing plant-based yogurts with improved texture and comparable viscosity to dairy products.
A combined approach of separate biotransformation for flavor and HPP for texture is proposed for high-protein, desirable plant-based yogurts.
This technology has the potential to enhance the nutritional and sensory profiles of plant-based dairy alternatives.