DOI: 10.1111/1471-0307.13080 ISSN: 1364-727X
The impact of animal protein partial substitution on the technological functionality of hybrid yoghurt
Flávia dos Santos Martinussi, Gabriel Poloto, Giulia Navarini, Paulo Henrique Mariano Marfil, Débora Parra Baptista, Mirna Lúcia Gigante, Carolina Merheb‐Dini- Process Chemistry and Technology
- Bioengineering
- Food Science
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.