Effects of Protein Content on the Texture, Rheological Properties and Microstructure of Stirred Soy Yogurt

ZHANG Lijing; HUA Yufei; ZHANG Caimeng; KONG Xiangzhen; LI Xingfei; CHEN Yeming

doi:10.13386/j.issn1002-0306.2024030054

Volume 45 Issue 24

Dec. 2024

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Science and Technology of Food Industry > 2024 > 45(24): 118-124. > DOI: 10.13386/j.issn1002-0306.2024030054

ZHANG Lijing, HUA Yufei, ZHANG Caimeng, et al. Effects of Protein Content on the Texture, Rheological Properties and Microstructure of Stirred Soy Yogurt[J]. Science and Technology of Food Industry, 2024, 45(24): 118−124. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030054.

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Effects of Protein Content on the Texture, Rheological Properties and Microstructure of Stirred Soy Yogurt

School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

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Received Date: March 04, 2024
Available Online: October 15, 2024

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Abstract

Plant-based yogurts received widespread consumer attention due to their perceived health benefits. To investigate the effect of protein content on the quality of stirred soy yogurt and understand the relationship between microstructure and macroscopic properties such as texture and rheology, different protein content (2.5%~5.0%) bases were used in the preparation of stirred soy yogurts through fermentation and a smoothing process. The microstructure of stirred soy yogurts was characterized using laser diffraction, laser confocal microscopy and scanning electron microscopy, with subsequent analysis of the relationship between macroscopic properties and microstructure. The results showed that the microgels in stirred soy yogurt exhibited non-spherical and irregular shapes. With the increase of protein content, microgel size increased from 73.88 to 192.50 μm, accompanied by denser and more homogeneous internal structures. Additionally, the fractal dimension increased from 2.8248 to 2.8478, while the lacunarity decreased from 0.2858 to 0.2249. Meanwhile, the firmness of stirred soy yogurt increased from 23.73 to 59.69 g, the apparent viscosity (at a shear rate of 50 1/s) increased from 253.16 to 1626.67 MPa·s, and G' (at a frequency of 0.1 Hz) increased from 33.16 to 551.15 Pa. The syneresis decreased from 32.87% to 13.64%. Correlation analysis showed that microgel size and fractal dimension were positively correlated with firmness, viscosity and G', but negatively correlated with syneresis, and the lacunarity and water hole diameter were positively correlated with syneresis. This study demonstrates that protein content significantly impacts the quality of stirred soy yogurt by altering its microstructure.
- plant-based,
- soy yogurt,
- protein content,
- stirred yogurt,
- microstructure,
- texture,
- rheological properties

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References

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