Physicochemical, microbiological, and sensorial properties of chickpea yogurt analogue produced with different types of stabilizers
Abstract There is a growing need for plant-based yogurts analogue that meet consumer demands in terms of texture and sensory qualities. Stabilizers are crucial in plant-based yogurt's physical properties which help develop a thicker and creamier texture, mimicking dairy yogurt. Thus, the study...
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| Format: | Article |
| Language: | English |
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Springer
2023-11-01
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| Series: | Discover Food |
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| Online Access: | https://doi.org/10.1007/s44187-023-00059-3 |
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| author | Sofia Nadhirah Mohd Fazla Anis Asyila Marzlan Anis Shobirin Meor Hussin Muhamad Hafiz Abd Rahim Iffah Nadhira Madzuki Aliah Zannierah Mohsin |
| author_facet | Sofia Nadhirah Mohd Fazla Anis Asyila Marzlan Anis Shobirin Meor Hussin Muhamad Hafiz Abd Rahim Iffah Nadhira Madzuki Aliah Zannierah Mohsin |
| author_sort | Sofia Nadhirah Mohd Fazla |
| collection | DOAJ |
| description | Abstract There is a growing need for plant-based yogurts analogue that meet consumer demands in terms of texture and sensory qualities. Stabilizers are crucial in plant-based yogurt's physical properties which help develop a thicker and creamier texture, mimicking dairy yogurt. Thus, the study aims to evaluate the effect of pectin, corn starch, and locust bean gum (LBG) at different ratios on the physical, chemical, microbiological, and sensory properties of chickpea yogurts analogue (CYA). The concentration of stabilizer significantly influenced (p < 0.05) the proximate compositions, physicochemical and textural properties, and cell viability. CYA with 0.5% pectin showed the highest fat (4.75 ± 0.07) and protein content (2.39 ± 0.07), which were significantly different from other formulations. A significant increase (p < 0.05) was observed in yogurt viscosity with the addition of corn starch and LBG at 1.0%. Firmness and consistency were improved in samples supplemented with 1.0% corn starch. The sensory evaluation indicated that adding LBG at the ratio of 0.5% generated better preference among panelists in terms of the appearance, color, and texture aspects. Meanwhile, commercial CYA showed significantly higher overall acceptability (p < 0.05) than other samples. The stabilizer’s behavior significantly impacts the features of CYA, and which with 0.5% LBG received high consumer acceptance, indicating good potential for CYA to be on the same shelf with other commercial yogurts analogue in the market. |
| first_indexed | 2024-03-11T12:40:32Z |
| format | Article |
| id | doaj.art-4fce20bdf5a7407e80c92d214dbde016 |
| institution | Directory Open Access Journal |
| issn | 2731-4286 |
| language | English |
| last_indexed | 2024-03-11T12:40:32Z |
| publishDate | 2023-11-01 |
| publisher | Springer |
| record_format | Article |
| series | Discover Food |
| spelling | doaj.art-4fce20bdf5a7407e80c92d214dbde0162023-11-05T12:20:55ZengSpringerDiscover Food2731-42862023-11-01311810.1007/s44187-023-00059-3Physicochemical, microbiological, and sensorial properties of chickpea yogurt analogue produced with different types of stabilizersSofia Nadhirah Mohd Fazla0Anis Asyila Marzlan1Anis Shobirin Meor Hussin2Muhamad Hafiz Abd Rahim3Iffah Nadhira Madzuki4Aliah Zannierah Mohsin5Faculty of Food Science and Technology, Universiti Putra MalaysiaFaculty of Food Science and Technology, Universiti Putra MalaysiaHalal Products Research Institute, Universiti Putra MalaysiaHalal Products Research Institute, Universiti Putra MalaysiaFaculty of Chemical Engineering and Technology, Universiti Malaysia PerlisFaculty of Food Science and Technology, Universiti Putra MalaysiaAbstract There is a growing need for plant-based yogurts analogue that meet consumer demands in terms of texture and sensory qualities. Stabilizers are crucial in plant-based yogurt's physical properties which help develop a thicker and creamier texture, mimicking dairy yogurt. Thus, the study aims to evaluate the effect of pectin, corn starch, and locust bean gum (LBG) at different ratios on the physical, chemical, microbiological, and sensory properties of chickpea yogurts analogue (CYA). The concentration of stabilizer significantly influenced (p < 0.05) the proximate compositions, physicochemical and textural properties, and cell viability. CYA with 0.5% pectin showed the highest fat (4.75 ± 0.07) and protein content (2.39 ± 0.07), which were significantly different from other formulations. A significant increase (p < 0.05) was observed in yogurt viscosity with the addition of corn starch and LBG at 1.0%. Firmness and consistency were improved in samples supplemented with 1.0% corn starch. The sensory evaluation indicated that adding LBG at the ratio of 0.5% generated better preference among panelists in terms of the appearance, color, and texture aspects. Meanwhile, commercial CYA showed significantly higher overall acceptability (p < 0.05) than other samples. The stabilizer’s behavior significantly impacts the features of CYA, and which with 0.5% LBG received high consumer acceptance, indicating good potential for CYA to be on the same shelf with other commercial yogurts analogue in the market.https://doi.org/10.1007/s44187-023-00059-3Plant-based yogurtChickpea milkPectinCorn starchLocust bean gumProduct development |
| spellingShingle | Sofia Nadhirah Mohd Fazla Anis Asyila Marzlan Anis Shobirin Meor Hussin Muhamad Hafiz Abd Rahim Iffah Nadhira Madzuki Aliah Zannierah Mohsin Physicochemical, microbiological, and sensorial properties of chickpea yogurt analogue produced with different types of stabilizers Discover Food Plant-based yogurt Chickpea milk Pectin Corn starch Locust bean gum Product development |
| title | Physicochemical, microbiological, and sensorial properties of chickpea yogurt analogue produced with different types of stabilizers |
| title_full | Physicochemical, microbiological, and sensorial properties of chickpea yogurt analogue produced with different types of stabilizers |
| title_fullStr | Physicochemical, microbiological, and sensorial properties of chickpea yogurt analogue produced with different types of stabilizers |
| title_full_unstemmed | Physicochemical, microbiological, and sensorial properties of chickpea yogurt analogue produced with different types of stabilizers |
| title_short | Physicochemical, microbiological, and sensorial properties of chickpea yogurt analogue produced with different types of stabilizers |
| title_sort | physicochemical microbiological and sensorial properties of chickpea yogurt analogue produced with different types of stabilizers |
| topic | Plant-based yogurt Chickpea milk Pectin Corn starch Locust bean gum Product development |
| url | https://doi.org/10.1007/s44187-023-00059-3 |
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