Examinando por Autor "Torrico, Damir"

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    Ítem
    Effects of fermentation conditions on the physicochemical properties of plant-based yogurts
    (Zamorano: Escuela Agrícola Panamericana, 2024) Betancourt C., Michelle M.; Luna, Ligia; Torrico, Damir
    There is a growing demand for plant-based food alternatives in the industry with an increasing focus to simulate animal-based products. Plant-based yogurts have contributed significantly to this need, although there are several challenges that make it hard to imitate dairy yogurt s characteristics. Understanding the impact of different fermentation conditions is crucial for comprehending the production of such alternative food. The aim of this work was to understand the effect of different temperatures (39 °C, 42 °C and 45 °C) along with different times of fermentation (8, 16, and 24 hours) in two plant-based milks (almond and soy) on the physicochemical characteristics of yogurt. They were all compared with a dairy yogurt that served as the control. The physicochemical analysis included parameters such as pH, viscosity (mPas*s), color (L*, a*, and b*), dissolved oxygen (mg/L), brix (°), water holding capacity (%), and acidity (g/100mL). The findings revealed that these conditions have a significant effect on the physicochemical properties of almond and soy-based yogurts. For soy yogurt, the best options are those fermented at 39 °C for 24 hours and 42 °C for 24 hours, with the first one being more energy efficient. For almond yogurt, the ideal pH is achieved with fermentation at 39 °C for 16 hours, 39 °C for 24 hours, and 42 °C for 24 hours. The almond yogurt did not achieve ideal values of viscosity; therefore, thickeners agents should be used.