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BACKGROUND: Plant‐based yogurts are suffering from the common problems, such as an unattractive color, stratified texture state and rough taste. Therefore, it is urgent to develop a novel processing method to improve the quality and extend the storage life of hempseed yogurt. In the present study, hempseed yogurt was microfluidized prior to fermentation. The effects of microfluidization on microstructure, particle size, mechanical properties, sensory acceptability, variations in pH and titratable acidity, lactic acid bacteria (LAB) counts, and stability of hempseed yogurt during 20 days of storage were investigated. RESULTS: Microfluidization contributed to the production of hempseed yogurt as a result of the better physicochemical properties compared to normal homogenization. Specifically, microfluidization reduced the particle size of hempseed yogurt with a uniform particle distribution, increased water holding capacity, and improved texture and rheological properties. These advancements resulted in higher sensory scores for the yogurt. Furthermore, during storage, microfluidization effectively inhibited the post‐acidification process of hempseed yogurt, and increased LAB counts and storage stability. CONCLUSION: Microfluidization improved the physicochemical properties and storage stability of hempseed yogurt. Our findings support the application of microfluidization in hempseed yogurt and provide a new approach for enhancing the quality of plant‐based alternatives that meet consumers' demands for high‐quality food products. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Soy protein is the only full plant protein that is comparable to animal protein. Soy whey contains a variety of nutrients including isoflavones and oligosaccharides. Additionally, different strains have profound influence on functional metabolism. Most prospective studies used mixed strain fermented yogurt, but few studies on single strain fermented yogurt. The present study aimed to ferment nutritious and healthy soy‐based yogurt using a single strain and to provide technical support for the reuse of soy whey. RESULTS: Streptococcus salivarius subsp. thermophilus HCS07‐002, Bifidobacterium animalis subsp. lactis HCS04‐001 and Lactiplantibacillus plantarum HCS03‐084 had strong growth and metabolic activities. Bifidobacterium animalis subsp. lactis HCS04‐001 fermentation raised the texture and rheological properties of yogurt and enriched the flavor substances in the yogurt, resulting in a good quality soy‐based yogurt. The contents of arginine, glutamic and proline were greatly affected by the fermentation of different strains. The fermentation of B. animalis subsp. lactis HCS04‐001 was beneficial to the enrichment of soy isoflavone and equol in yogurt, and enhanced antioxidant activity of yogurt. CONCLUSION: Our findings indicated that yogurt fermented with B. animalis subsp. lactis HCS04‐001 had the best sensory and nutritional properties, which provides valuable insights into the selection of suitable strains to improve the quality and nutritional value of plant yogurt. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

In this study, the commercial bacteria Danisco and Bifidobacterium lactis were used to ferment soy yogurt, and then the quality of yogurt and the number of active probiotics in yogurt during storage were investigated. The results showed that the total number of viable bacteria in soy yogurt increased first and then decreased, but all of them met the standard for the number of viable bacteria in probiotic foods. The content of protein, lipid, and total sugar in soy yogurt decreased gradually with the extension of storage time. The texture, water holding capacity, and rheological properties of soy yogurt were improved within 0–10 days, and there was no significant change after 15 days. However, brightness and whiteness of yogurt were significantly reduced. Based on realizing the reuse of soy whey, this study provided a theoretical basis for the research of the shelf life of soy yogurt. Practical Application: This study developed a soy yogurt with good quality and provided a theoretical basis for the study of the shelf life of soy yogurt. In addition, some technical support was provided for the reuse of soy whey. [ABSTRACT FROM AUTHOR]

The effects of different probiotics on the texture, rheological properties, microstructure, and water distribution of yogurt fermented with soy powder, soy isolate protein powder, soy umbilical powder, and soy whey as the main raw materials were studied. The soy materials‐based yogurt fermented by Danisco mixed probiotic reached the end of fermentation after 4 h, which significantly shortened the fermentation time compared with other probiotic combinations. The fermentation with Danisco mixed probiotic and Kefir mixed probiotic respectively resulted in good texture and a denser and more homogeneous microstructure, which was consistent with the sensory evaluation results. Both fermentations had a high water holding capacity of 90.92% and 78.30%, respectively, in agreement with the results of moisture distribution tests. However, the elastic and viscous behaviors were weaker at certain shear frequency. This study achieved a high value‐added utilization of soy whey and the development of a new soy materials‐based yogurt that met the consumption needs of people with lactose intolerance and high cholesterol. Practical Application: In this study, high value‐added utilization of soy whey was realized, which solved the problems of resource waste and environmental pollution. Meanwhile, the research and development of soy materials‐based yogurt provided another nutritional and healthy consumption demand for lactose intolerant people. [ABSTRACT FROM AUTHOR]

This study investigated the effect of aqueous inulin gel, as a fat substitute (FS), on the physicochemical properties and sensory acceptance of low-fat margarine (LFM). Inulin gel (35% w/v) was added to the margarine formulations at proportions of 10%–60% and the resulting LFMs compared with full-fat margarine. Rheological analysis showed that the apparent viscosity, elastic modulus (G′) and viscous modulus (G″) of the LFMs decreased with increasing proportions of FS, whereas the thermal stability increased. Textural analysis showed that the hardness and consistency of all LFMs decreased gradually with increasing FS addition, but the fat crystal type was not affected. E-nose analysis showed that the aroma volatile profiles of LFMs were changed by FS, including a decrease in sulfide content. The addition of FS lightened the color of LFM, but achieved a smoother texture and mouth-feel. The overall sensory acceptability score of LFM was highest at FS additions of 20%–40% and the optimal addition was 40%, from all considerations. These findings indicate that margarine can be made with acceptable sensory attributes, while markedly reducing fat content, through the addition of inulin gel. [Display omitted] • LFM had lower elastic and viscous moduli than full-fat margarine (FFM). • The hardness and consistency of LFM decreased with increasing ratios of inulin gel. • LFM with inulin gel had the same fat crystal type as FFM. • Fat substitution significantly reduced the volatile sulfide content of LFM. • Replacement of 40% of the fat in LFM retained the sensory acceptability of FFM. [ABSTRACT FROM AUTHOR]