Advances in Quality Optimization of Plant-based Yogurt

Abstract

The advent of plant-based yogurt provides a beneficial option for individuals having cow milk protein allergies, high cholesterol, as well as those who prioritize animal welfare and environmental sustainability. Despite this, plant-based yogurt has experienced a decline in consumer preference owing to factors such as whey separation, unpleasant odor, and insufficient acidity. Consequently, enhancing the quality of plant-based yogurt carries immense relevance for extending the commercial utilization of plant-derived food products. In this review, a summary of nutritional, flavor, and textural quality issues associated with plant-based yogurts derived from various sources was presented. Subsequently, a detailed explanation of different regulatory techniques for plant-based yogurt quality was provided, including the action modes and impacts of improving the formula, processing condition, and fermentation method. The mechanisms involved in stabilizing the plant-based yogurt system, boosting the solubility of plant-based proteins, facilitating the cross-linking of gel network and other related aspects were discussed. It is important to note that the effects of different regulatory techniques on the quality of plant-based yogurt vary with each method presenting unique strengths and weaknesses. Occasionally, a combination of methods might be necessary to optimize the enhancement of plant-based yogurt quality. Lastly, the potential measures for controlling the quality of plant-based yogurt were proposed. Our review aimed at offering valuable guidance for the production of high-quality plant-based yogurts.

Keywords

• plant-based yogurt
• quality optimization
• formula
• processing technology
• fermentation method