Texture properties of plant-based yoghurt alternativies from walnuts (Juglans regia L.)

Abstract

Plant-based dairy alternatives have many benefits in terms of sustainability, animal welfare, and health, but they can only be successful in the market if consumers perceive them as suitable substitutes for conventional dairy [1]. The present study aims to reveal the texture properties and consumers' perception of plant-based yoghurt from walnut milk to gain insights into its potential as dairy yoghurt alternative. The texture analysis of all developed yoghurt samples included the following parameters: hardness, stickiness, elasticity, cohesiveness, strength, chewing ability and plasticity. The hardness of some samples is higher in comparison with the reference sample, being 22.92 g. Sample No. 2 had the highest hardness of 30.69 g, and the lowest hardness 13.51 g has sample No. 12. Thus, the hardness is influenced by the ratio of walnuts/water, used for the walnut milk. The elasticity, chewing ability, strength, plasticity were also influenced mainly by the ratio of walnuts/water used for walnut milk development. Three-dimensional plots were also used to analyze the overall assessment of walnut milk yogurt by visualizing studied factors. This approach allows visualizing the relationships between the formulation parameters and the overall assessment of walnut milk yogurt, which helps to improve the product development process and achieve the desired sensory characteristics. Sensory evaluation showed that samples 1, 2 and 5 get the highest overall assessment ratings of 4.61, 4.58 and 4.53 respectively. The results of this work will help in understanding the role of different amounts of pectin, emulsifier and walnuts/water ratio in formulation of plant-based yoghurt from walnut milk with improved texture characteristics and the impact thereof on relevant sensory properties.