Physicochemical and rheological properties of commercial almond-based yoghurt alternatives to dairy and soy yoghurts
Bhanu Devnani, Lydia Ong, Sandra E. Kentish, Peter J. Scales, Sally L. Gras
Abstract
• 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.
Topics & Concepts
Food scienceRheologySoy milkChemistryViscoelasticityMaterials scienceComposite materialProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications