Composition, Physicochemical and Sensorial Properties of Commercial Plant-Based Yogurts

Abstract

The aim of this study was to determine the key physicochemical, sensory and quality attributes of plant-based yogurts made from soy, coconut, cashew, almond and hemp, including a dairy benchmark yogurt. The soy, coconut and cashew-based yogurts showed textural parameters comparable to the dairy yogurt, with firmness values of 0.46, 0.44, 0.51 and 0.36 N, respectively. Rheological analysis showed that one of the soy-based yogurts was similar to the dairy yogurt in terms of apparent viscosity, in addition to water-holding capacity (82.8% and 75.7%, respectively). Other plant-based yogurts, e.g., hemp, showed different rheological and textural parameters to the other plant-based products, relating this to the agar and rice starch components of the hemp formulation. The sensory analysis demonstrated that some plant-based yogurts were similarly appreciated to dairy-based products. This was due mainly to the presence of specific hydrocolloids, sweeteners and flavours in the formulations; for example, the acceptability of the soy- and dairy-based yogurts were identical (5.95). The results obtained in this study allowed identification of key quality attributes of plant-based yogurt products and highlighted relationships between such attributes and formulation, which can be exploited in future product development.

Keywords: dairy-free yogurt; physicochemical properties; plant-based food; rheology; texture.

Figure 1

Apparent viscosity of soy-1 (a), soy-2 (b), coconut (c), cashew (d), almond (e), hemp (f), dairy (g) yogurts as a function of increasing shear rate from 0 to 200 s⁻¹, on holding at 200 s⁻¹ and on reducing shear rate from 200 to 0 s⁻¹ at 20 °C.