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

Vassilios Raikos* (Corresponding Author), Lina Lina Juskaite, Frazer Vas, Helen E Hayes

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

32 Citations (Scopus)
6 Downloads (Pure)

Abstract

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.


Original languageEnglish
Pages (from-to)6426-6432
Number of pages7
JournalFood Science and Nutrition
Volume8
Issue number12
Early online date6 Oct 2020
DOIs
Publication statusPublished - Dec 2020

Bibliographical note

Open Access via the Jisc Wiley Agreement
This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS). Microscopy was performed in the Microscopy and Histology Core Facility at the University of Aberdeen.

Keywords

  • oats
  • yogurt
  • aquafaba
  • probiotic viability
  • texture
  • consistency
  • FIBER
  • OPTIMIZATION
  • GELATION
  • POLYMERIZED WHEY-PROTEIN
  • MICROSTRUCTURE
  • MILK

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