Advances in the formation mechanism of set-type plant-based yogurt gel: a review
Xinya Yin, Jinxin Li, Ling Zhu, Hui Zhang
Critical Reviews in Food Science and Nutrition
Abstract
Plant-based yogurt has several advantages over traditional yogurt, such as being lactose and cholesterol-free, making it more suitable for individuals with cardiovascular and gastrointestinal diseases. The formation mechanism of the gel in plant-based yogurt needs more attention because it is associated with the gel properties of yogurt. Most plant proteins, except for soybean protein, have poor functional abilities, such as solubility and gelling properties, which limits their application in most food items. This often results in undesirable mechanical quality of plant-based products, particularly plant-based yogurt gels, including grainy texture, high syneresis, and poor consistency. In this review, we summarize the common formation mechanism of plant-based yogurt gel. The main ingredients, including protein and non-protein components, as well as their interactions involved in the gel are discussed to understand their effects on gel formation and properties. The main interventions and their effects on gel properties are highlighted, which have been shown to improve the properties of plant-based yogurt gels effectively. Each type of intervention method may exhibit desirable advantages in different processes. This review provides new opportunities and theoretical guidance for efficiently improving the gel properties of plant-based yogurt for future consumption.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
Most plant proteins have poor functional abilities, such as solubility and gelling properties
“Most plant proteins, except for soybean protein, have poor functional abilities, such as solubility and gelling properties, which limits their application in most food items.”
Most plant proteins limits application in most food items
“Most plant proteins, except for soybean protein, have poor functional abilities, such as solubility and gelling properties, which limits their application in most food items.”
Plant-based yogurt gels often result in undesirable mechanical quality, including grainy texture, high syneresis, and poor consistency
“This often results in undesirable mechanical quality of plant-based products, particularly plant-based yogurt gels, including grainy texture, high syneresis, and poor consistency.”