Effect of roasting and high-pressure homogenization on texture, rheology, and microstructure of walnut yogurt
Bo Jiao, Bicong Wu, Weiming Fu, Xin Guo, Yu Zhang, Jie Yang +3 more
Food Chemistry X
Abstract
The effect of roasting and high-pressure homogenization on the quality of yogurt made from peeled walnut kernels was explored in this study. The G' and G'' values of yogurt made from walnuts roasted at high temperatures were reduced. The water-holding capacity and hardness of walnut yogurt were reduced to 47.73% and 24.22 g, respectively. Increasing the homogenization pressure reduced the particle size of the walnut yogurt to 20.50 μm. Homogenized walnut milk at 150 MPa increased the viscosity, hardness, and consistency of yogurt product from 11.71 to 16.74 Pa.s, from 30.01 to 71.63 g and from 283.17 to 455.24 g·s, respectively. The confocal laser scanning microscope observation demonstrated a reduction in the size of fat and protein micelles in the homogenized yogurt samples, resulting in a compact structure. This study will contribute valuable scientific insights to the advancement of plant-based yogurt quality.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
high-pressure homogenization reduces particle size of walnut yogurt
“Increasing the homogenization pressure reduced the particle size of the walnut yogurt to 20.50 μm.”
roasting reduces G' and G'' values of yogurt
“The G' and G'' values of yogurt made from walnuts roasted at high temperatures were reduced.”
roasting reduces water-holding capacity and hardness of walnut yogurt
“The water-holding capacity and hardness of walnut yogurt were reduced to 47.73% and 24.22 g, respectively.”