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The application of blends of bambaranut and millet vegetable milk in the development of plant-based yoghurt analogues: Proximate composition, physiochemical properties, microbial safety and consumer’s acceptability

Yıl 2023, Cilt: 9 Sayı: 1, 43 - 60, 01.01.2023

Jasper Okoro Godwin Elechı , Joseph Oneh Abu Mike Ojotu Eke

https://doi.org/10.3153/FH23005

Öz

This study aimed to produce plant-based yoghurt ana-logues from the blends of Bambaranut and millet milk. Yoghurt samples were produced from blends of Bambaranut milk and millet milk using Streptococcus thermophillus and Lactobacillus bulgaricus as starter cultures. Yoghurt samples were subjected to chemical, microbiological and organoleptic assessment. The results of the chemical analysis revealed moisture, protein, ash, fat, fibre, carbohydrates and energy contents ranged from 87.61-78.26%, 6.85-3.68%, 0.76-0.59%, 2.70-1.81%, 0.34-0.26%, 12.88-5.60 and 92.94-57.50% respectively Total solids of between 12.39 and 21.74% were obtained with titratable acidity of 0.21, 0.65, 0.21, 0.23, 0.23, 0.25, 0.30 and 0.90%, respectively. The syneresis of the samples ranged from 40.28 to 18.90% while all the samples showed fairly acidic levels. A viscosity of between 250 and 784cp was obtained. The microbiological examination revealed an acceptable level for all the samples. There were observable significant differences in terms of overall acceptability, taste, and flavour between cow milk yoghurt and the yoghurt analogues.

Anahtar Kelimeler

Vegetable milk Plant-based Yoghurt analogues Sustainable diets

Teşekkür

The authors acknowledge the Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Nigeria where the research was carried out.

Kaynakça

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Yıl 2023, Cilt: 9 Sayı: 1, 43 - 60, 01.01.2023

Jasper Okoro Godwin Elechı , Joseph Oneh Abu Mike Ojotu Eke

https://doi.org/10.3153/FH23005

Öz

Anahtar Kelimeler

Vegetable milk Plant-based Yoghurt analogues Sustainable diets

Kaynakça

  • Akin, Z., Ozcan. T. (2017). Functional properties of fermented milk produced with plant proteins. LWT- Food Science and Technology, 86, 25–30. https://doi.org/10.1016/j.lwt.2017.07.025
  • Amakoromo, E.R., Innocent-Adiele, H.C., Njoku, H.O. (2012). Physico-chemicial quality of a yoghurt-like product from African yam bean. Report and Opinion, 4(4).
  • Amal, H.A., Mona, M.A.A., El-Hadidie, S.T. (2012). Production of cereal-based probiotic beverages. World Applied Sciences Journal, 19(10), 1367-1380.
  • AOAC (2012). Official Methods of Analysis 18th ed. Association of Official Analytical Chemists, Arlington, 806-842.
  • Aryana, K.J., Olson, D.W. (2017). A 100‐Year review: Yogurt and other cultured dairy products. Journal of Dairy Science, 100, 9987-10013. https://doi.org/10.3168/jds.2017‐12981
  • Aydar, A.Y., Mataracı, C.E., Sağlam, T.B. (2021). Development and modeling of a novel plant based yoghurt produced by Jerusalem artichoke and almond milk using l-optimal mixture design. Journal of Food Measurement and Characterization, 15(4), 3079-3087. https://doi.org/10.1007/s11694-021-00884-z
  • Ben-Harb, S., Panouillé, M., Huc-Mathis, D., Moulin, G., Saint-Eve, A., Irlinger, F., Bonnarme, P., Michon, C., Souchon, I. (2018). The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments. Food Hydrocolloid, 77, 75-84. http://doi.org/10.1016/j.foodhyd.2017.09.022
  • Boeck, T., Sahin, A.W., Zannini, E., Arendt, E.K. (2021). Nutritional properties and health aspects of pulses and their use in plant‐based yogurt alternatives. Comprehensive Review in Food Science and Food Safety, 20, 3858-3880. https://doi.org/10.1111/1541‐4337.12778
  • Bouvard, V., Loomis, D., Guyton, K. Z., Grosse, Y., El Ghissassi, F., Benbrahim-Tallaa, L., Guha, N., Mattock, H. and Straif, K. (2015) Carcinogenicity of consumption of red and processed meat. The Lancet Oncology, 16(16), 1599-1600. https://doi.org/10.1016/S1470-2045(15)00444-1
  • Brückner-Gühmann, M., Benthin, A., Drusch, S. (2019). Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation. Food Hydrocolloid, 86, 146-153. http://doi.org/10.1016/j.foodhyd.2018.03.019
  • Chacko, A., Muraleedharan, H., Sastry, P.S. (2010) Effect of storage conditions on the microbial quality of fermented foods. World Applied Science Journal, 9(12), 1365-1369.
  • Chaudhary, A., Tremorin, D. (2020). Nutritional and environmental sustainability of lentil reformulated beef burger. Sustainability, 12(17). http://doi.org/10.3390/su12176712
  • Cichonska, P., Ziarno, M. (2022). Legumes and legume‐based beverages fermented with lactic acid bacteria as a potential carrier of probiotics and prebiotics. Microorganisms, 10(91). https://doi.org/10.3390/microorganisms10010091
  • Eke, M.O., Elechi J.O. (2021). Food safety and quality evaluation of street vended meat pies sold in Lafia metropolis, Nasarawa State, Nigeria. International Journal of Scientific Research in Biological Sciences, 8(1), 88-98.
  • Eke, M.O., Ikya, J.K., Olaitan, N.I. (2012). Production and Evaluation of Yoghurt like-products from Soybean (Glycine max. L) and Bambara Groundnut (Voandezia subterranean L. thouars). Journal of Agriculture, Forestry and the Social Sciences, 10(2). https://doi.org/10.19026/ajfst.5.3094
  • Eke, M.O; Olaitan, N.I., Sule, Haruna Iya (2013). Nutritional Evaluation of Yoghurt-Like Product from Baobab (Adansonia digitata) Fruit pulp emulsion and the micronutrient content of baobab leaves. Advance Journal of Food Science and Technology, 5(10), 1266-1270.
  • Elechi, J.O.G., Nwiyi, I.U., Adamu, C. (2022). Global food system transformation for resilience. In A. I. Ribeiro-Barros, D Tevera, L.F. Goulao and L.D Tivana (Eds). Food Systems Resilience. IntechOpen Limited. London. https://doi.org/10.5772/intechopen.102749
  • Elinge C.M., Muhammed A., Atiku E.A., Itodo, A.U., Peni I.J., Sanni, O.M., Mbongo, A.N. (2012). Proximate, Mineral and Anti-nutrient Composition of Pumpkin (Cucurbita pepo. L) Seeds Extract. International Journal of Plant Research, 2(5), 146-150. https://doi.org/10.5923/j.plant.20120205.02
  • FAO, BI (2010). Sustainable Diets and Biodiversity, Directions and solutions for policy, research and action. Burlingame, B.; Dernini, S.(eds.). Food and Agriculture Organization of the United Nations and Biodiversity International. Rome, Italy.
  • FAO (2022). Dairy and Dairy Products. https://www.fao.org/3/CB5332EN/Dairy.pdf
  • Froggatt, A., Wellesley, L. (2019). Meat Analogues Considerations for the EU. Energy, Environment and Resources Department. Chatham House. UK
  • GBD (2020). Global burden of 369 diseases and injuries in 204 countries and territories, 1990– 2019: A systematic analysis for the global burden of disease study 2019. The Lancet, 396, 1204-1222.
  • Gerber, P.J., Steinfeld, H., Henderson, B., Mottet, A., Opio, C., Dijkman, J., Falcucci, A., Tempio, G. (2013). Tackling climate change through livestock: A global assessment of emissions and mitigation opportunities. Food and Agriculture Organization of the United Nations. Rome, Italy.
  • Grand View (2022). Dairy Alternatives Market Share & Growth Report, 2021–2028. Grand View Research, https://www.grandviewresearch.com/Industry‐Analysis/Dairy‐Alternatives‐Market. https://doi.org/10.1016/j.fopow.2021.11.038
  • Grasso, N., Alonso-Miravalles, L., O’Mahony, J.A. (2020). Composition, Physicochemical and Sensorial Properties of Commercial Plant-Based Yogurts. Foods. 9(252). https://doi.org/10.3390/foods9030252
  • Greis, M., Sainio, T., Katina, K., Kinchla, A.J., Nolden, A., Partanen, R., Seppä, L. (2020). Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS. Food Quality and Preference, 86(104019). https://doi.org/10.1016/j.foodqual.2020.104019
  • Gupta, M.K., Torrico, D.D., Ong, L., Gras, S.L., Dunshea, F.R., Cottrell, J.J. (2022). Plant and dairy-based yogurts: A comparison of consumer sensory acceptability linked to textural analysis. Foods 11(463). https://doi.org/10.3390/foods11030463
  • Hartmann, C., Hieke, S., Taper, C., Siegrist, M. (2018). European consumer healthiness evaluation of ‘Free‐from’ labelled food products. Food Quality and. Preference, 68, 377–388. https://doi.org/10.1016/j.foodqual.2017.12.009.
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  • Janiaski, D.R., Pimentel, T.C., Cruz, A.G., Prudencio, S.H. (2016). Strawberry-flavored yogurts and whey beverages: What is the sensory profile of the ideal product? Journal Dairy Science, 99, 5273–5283. http://doi.org/10.3168/jds.2015-10097
  • Jayeola, C.O., Omueti, O. (2011). Production and evaluation of soy-chocolate beverage drink. Journal of Cereals and Oil Seeds, 2(4), 57-60.
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  • Mohamad, M.H., Tahereh, N., Venkatesh, M. (2022). Investigating starch and protein structure alterations of the processed lentil by microwave-assisted infrared thermal treatment and their correlation with the modified properties. Food Chemistry Advances, 1, 100091. https://doi.org/10.1016/j.focha.2022.100091
  • Monnet, A. F., Laleg, K., Michon, C., Micard, V. (2019). Legume enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties. Trends in Food Science & Technology, 86, 131-143. https://doi.org/10.1016/j.tifs.2019.02.027
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  • Mousavi, M., Heshmati, A., Daraei, G.A.; Vahidinia, A., Taheri, M. (2019). Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage. Food Science and Nutrition, 7, 907-917. https://doi.org/10.1002/fsn3.805
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  • Yang, X., Ke, C., Li, L. (2021) Physicochemical, rheological and digestive characteristics of soy protein isolate gel induced by lactic acid bacteria. Journal of Food and Engineering, 292, 110243. http://doi.org/10.1016/j.jfoodeng.2020.110243 Zanhi N.K., Jideani I.A. (2012). Physico-chemical and sensory qualities of soy and milk solids fortified low fat yoghurt. African Journal of Agricultural Research, 7(38), 5336-5343.
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Toplam 69 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Research Articles
Yazarlar

Jasper Okoro Godwin Elechı 0000-0001-5623-4189

Joseph Oneh Abu

Mike Ojotu Eke

Yayımlanma Tarihi 1 Ocak 2023
Gönderilme Tarihi 6 Haziran 2022
Yayımlandığı Sayı Yıl 2023Cilt: 9 Sayı: 1

Kaynak Göster

APA Elechı, J. O. G., Abu, J. O., & Eke, M. O. (2023). The application of blends of bambaranut and millet vegetable milk in the development of plant-based yoghurt analogues: Proximate composition, physiochemical properties, microbial safety and consumer’s acceptability. Food and Health, 9(1), 43-60. https://doi.org/10.3153/FH23005
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