| Abstrakt: |
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. HIGHLIGHTS: Protein type and content plays an important role in plant yogurt gel formation Carbohydrate and fat affect the formation and properties of plant-based yogurt gel Appropriate intervention promotes the formation and property of plant yogurt Hydrophobic interaction is the main force for the stability of the gel network [ABSTRACT FROM AUTHOR] |
