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Legume milk-based yogurt mimetics structured using glucono-δ-lactone
Laura Hanley1, Stacie Dobson1, Alejandro G Marangoni1
1Department of Food Science, University of Guelph, 50 Stone Road E, Guelph, ON N1G 2W1, Canada.
Food Research International (Ottawa, Ont.)
|April 12, 2024
Summary
Researchers explored creating vegan yogurts from soy and lentil milks using glucono-delta-lactone (GDL). These plant-based gels showed promising texture and firmness, offering a novel alternative to dairy yogurts.
Area of Science:
- Food Science
- Materials Science
Background:
- Conventional yogurts often rely on polysaccharides.
- There is a growing demand for plant-based alternatives with desirable textures.
Purpose of the Study:
- To investigate the potential of legume proteins (soy and lentil) for creating vegan yogurt-like gels.
- To evaluate the use of glucono-delta-lactone (GDL) as a cold-set gelling agent for these plant-based milks.
Main Methods:
- Soy and lentil milks were prepared using minimal processing.
- Glucono-delta-lactone (GDL) was used at 0.5% and 1% w/w concentrations to induce gelation.
- Physical properties (firmness, brittleness, viscosity, syneresis) were measured and compared to commercial dairy yogurt.
Main Results:
- Both soy and lentil milks successfully formed gels with GDL.
- Intact soy gels exhibited significantly higher firmness and brittleness than dairy yogurt.
- Stirring reduced the firmness and brittleness of soy gels, making them more comparable to the control.
- All gels displayed non-Newtonian flow behavior and varying susceptibility to syneresis.
Conclusions:
- Legume proteins, particularly soy, can form structured gels using GDL as a cold-set agent.
- Optimizing protein type and GDL concentration can tailor gel properties to mimic dairy yogurt.
- This approach offers a customizable, fermentation-free alternative for vegan yogurt production.
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