| Topic: | Development of oat-based set yoghurt using vegan stabilizers |
| Abstract: | Oat-based yoghurt is an alternative to dairy yoghurt for vegetarian and health-conscious consumers. However, fermented oat milk alone cannot form a gel network analogous to that found in dairy yoghurt. In this study, oat-based set yoghurt was developed using oat milk and yoghurt starters (YC-X16, YF-L812 and YO-Mix R05) with xanthan gum, carrageenan and aquafaba, as added stabilizers. Textural, chemical and microbiological properties of the resulting oat-based set yoghurts were analyzed and compared to soy-based set yoghurt. YO-Mix R05 exhibited the highest acidification rate among all three starters. Oat-based set yoghurt supplemented with 3% aquafaba and 0.15% xanthan gum (OAX), as well
as 3% aquafaba, 0.075% xanthan gum and 0.075% carrageenan (OAXC-A) formed soft gel, while oatbased set yoghurt supplemented with 3% aquafaba and 0.15% carrageenan (OAC) formed firm but fragile gel. OAXC-A showed similar springiness but higher cohesiveness, as compared to soy-based set yoghurt. Viscosity of OAC and OAXC-A was higher than that of OAX. OAXC-A fermented YO-Mix R05 has the best texture.Total viable count of all yoghurt samples was higher than 10^7 cfu/g. |
| Author: | 630920021 : miss Tamonwan Surasrisan
Asst. Prof. Pornsri Charoenpanich, Ph.D. |
| Full Paper: | บทความวิจัยงานประชุมวิชาการ(docx) (please contact to author) |
| บทความวิจัยงานประชุมวิชาการ(pdf) (please contact to author) |
| Presentation: | Presentation(pptx) (please contact to author) |
| File: | proceeding(pdf) (please contact to author)
เกียรติบัตรงานประชุมวิชาการ(pdf) (please contact to author)
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| Journal ranking: | มีการตีพิมพ์ในรายงานสืบเนื่องจากการประชุมวิชาการระดับชาติ |