Microfluidization improved hempseed yogurt's physicochemical and storage properties.

Area of Science:

• Food Science
• Dairy Technology
• Plant-based Foods

Background:

• Plant-based yogurts often face challenges with color, texture, and taste.
• Improving the quality and shelf-life of hempseed yogurt requires innovative processing.
• Investigating microfluidization as a pre-fermentation treatment for hempseed yogurt.

Purpose of the Study:

• To evaluate the impact of microfluidization on hempseed yogurt properties.
• To assess changes in microstructure, particle size, and mechanical characteristics.
• To determine effects on sensory acceptability, microbial activity, and storage stability.

Main Methods:

• Hempseed yogurt was subjected to microfluidization before fermentation.
• Analysis included particle size, water holding capacity, texture, and rheology.
• Sensory evaluation, pH, titratable acidity, and lactic acid bacteria (LAB) counts were measured during 20 days of storage.

Main Results:

• Microfluidization reduced particle size, creating a uniform distribution and improving water holding capacity.
• Enhanced texture and rheological properties led to higher sensory scores.
• Microfluidization inhibited post-acidification, increased LAB counts, and improved storage stability.

Conclusions:

• Microfluidization significantly improves the physicochemical properties and storage stability of hempseed yogurt.
• This method offers a viable strategy for producing high-quality plant-based yogurt alternatives.
• Supports the application of microfluidization to meet consumer demand for premium food products.