Physicochemical and rheological properties of commercial almond-based yoghurt alternatives to dairy and soy yoghurts
•The microstructure of almond yoghurts differed to soy and dairy yoghurts.•The protein in almond yoghurts formed a flocculated, particulate network.•Almond yoghurt viscoelasticity and lubrication were distinct from dairy yoghurts.•Two almond yoghurts displayed synaeresis, lower viscosity and higher...
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| Veröffentlicht in: | Future foods : a dedicated journal for sustainability in food science 2022-12, Vol.6, p.100185, Article 100185 |
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| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | •The microstructure of almond yoghurts differed to soy and dairy yoghurts.•The protein in almond yoghurts formed a flocculated, particulate network.•Almond yoghurt viscoelasticity and lubrication were distinct from dairy yoghurts.•Two almond yoghurts displayed synaeresis, lower viscosity and higher recovery.•Almond yoghurt with fat from cashew and coconut behaved more like dairy yoghurt.
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| ISSN: | 2666-8335 2666-8335 |
| DOI: | 10.1016/j.fufo.2022.100185 |