Affiliation:
1. Departament of Food Engineering Universidade Federal do Triângulo Mineiro (UFTM) Avenida Randolfo Borges Jr. 1250 Uberaba 38064‐200 MG Brazil
2. Department of Food Engineering and Technology, School of Food Engineering Universidade Estadual de Campinas (UNICAMP) Rua Monteiro Lobato 80 Campinas 13083‐862 SP Brazil
Abstract
Following the new standard of using plant‐based ingredients, this study evaluated the effect of partially replacing milk proteins with plant proteins (almond and pumpkin seed) on yoghurt properties. Protein mixtures were prepared using rotational central composite design, investigating the percentage of animal protein replacement and the proportion between plant proteins. Milk protein substitution increased fermentation time, defined as the time needed to reach pH 4.6, and negatively impacted viscosity, firmness and syneresis of yoghurt. Nevertheless, replacing 25% of dairy proteins with an optimised plant protein blend (25% almond and 75% pumpkin seed) yielded yoghurt with typical composition and good sensory acceptance.
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Fundação de Amparo à Pesquisa do Estado de Minas Gerais
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