Background: Plant-based yogurts are suffering from the common problems, such as unattractive color, stratified texture state, and rough taste. Therefore, it is urgent to develop a novel processing method to improve the quality and extend the storage life of hempseed yogurt. In this study, hempseed yogurt was microfluidized prior to fermentation. The effects of microfluidization on microstructure, particle size, mechanical properties, sensory acceptability, variations in pH and titratable acidity, lactic acid bacteria (LAB) counts, and stability of hempseed yogurt during 20 d of storage were investigated.
Results: Microfluidization contributed to the production of hempseed yogurt due to the better physicochemical properties compared with normal homogenization. Specifically, microfluidization reduced the particle size of hempseed yogurt with a uniform particle distribution, increased water holding capacity (WHC), and improved texture and rheological properties. These advancements resulted in higher sensory scores for the yogurt. Furthermore, during storage, microfluidization effectively inhibited the post-acidification process of hempseed yogurt, increased LAB counts and storage stability.
Conclusion: Microfluidization improved the physicochemical properties and storage stability of hempseed yogurt. Our findings supported the application of microfluidization in hempseed yogurt and provided a new approach to enhance the quality of plant-based alternatives that meet consumers' demands for high-quality food products. This article is protected by copyright. All rights reserved.
Keywords: hempseed yogurt; microfluidization; physicochemical properties; storage stability.
This article is protected by copyright. All rights reserved.