The effects of pea peptides on the quality of set yogurt

Abstract

Objective: This study aimed to reduce the setting time of yogurt, improve the texture of yogurt and evaluate the effect of pea peptides on the quality of coagulated yogurt. Methods: Different amounts（0, 0.50%, 0.75%, 1.00%, 1.25%, 1.50%）of pea peptides were added into milk powder to prepare pea peptide yogurt, and then the setting time, titer acidity, and texture properties of the yogurt were investigated. Results: The results showed that when the amount of pea peptides added was less than or equal to 1.25%, the yogurt setting time could be significantly shortened. When the amount of pea peptide added was 1%, the effect was significant by shortening the coagulation time for 32 min. The addition of pea peptides significantly increased the acidity of yogurt. When the addition amount of pea peptides was less than 1%, the springiness and chewiness of the yogurt were significantly reduced, and the gumminess, cohesiveness, and resilience were significantly increased, which improved the textural properties of the yogurt. Conclusion: The addition of pea peptides to the yogurt fermentation substrate can shorten the fermentation period and enhance the quality of the final product.

Keywords

• pea peptides
• set yogurt
• set time
• titration acidity
• textural properties