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Development and modeling of a novel plant-based yoghurt produced by Jerusalem artichoke and almond milk using l-optimal mixture design

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Abstract

The objective of this study was to optimize the almond milk and Jerusalem artichoke milk content to produce plant-based yoghurt high in total phenolic content, water holding capacity and overall acceptability. L-optimal mixture design was used for optimization of plant-based yoghurt produced by almond milk (AM) and Jerusalem artichoke milk (JAM). Lower L* values and titratable acidity were observed in plant-based yoghurts made from 75% Jerusalem artichoke milk and 25% almond milk compared to other yoghurts. Total phenolic contents and water holding capacity of plant-based yoghurts ranged from 49.68 to 61.78 mg GAE/100 g yoghurt and from 81.45 to 89.77%, respectively. The higher Jerusalem artichoke milk concentration in yogurt exhibited lower syneresis, higher water holding capacity and higher phenolic content. It was determined that the optimum concentration was 61.12% and 38.88% for Jerusalem artichoke milk and almond milk, respectively. The results of this study identified the key quality parameters of plant-based yoghurts made from different ratios of plant milks, that could play an important role in future plant-based product development.

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Acknowledgements

This study was financed by TUBITAK Projects (Codes 2209-A and 2242)

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Authors and Affiliations

  1. Department of Food Engineering, Manisa Celal Bayar University, Manisa, Turkey

    Alev Yüksel Aydar, Ceren Evrim Mataracı & Tuba Büşra Sağlam

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  1. Alev Yüksel Aydar
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  2. Ceren Evrim Mataracı
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  3. Tuba Büşra Sağlam
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Correspondence to Alev Yüksel Aydar.

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Aydar, A.Y., Mataracı, C.E. & Sağlam, T.B. Development and modeling of a novel plant-based yoghurt produced by Jerusalem artichoke and almond milk using l-optimal mixture design. Food Measure 15, 3079–3087 (2021). https://doi.org/10.1007/s11694-021-00884-z

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