Developing Vegan Yogurt Utilizing Plant-Based Milks from Soybean, Almond, Coconut, Quinoa, and Pinto Beans

Abstract

The objective of the study was to develop a plant-based, non-dairy yogurt using milk from quinoa, soybeans, almonds, coconuts, and pinto beans based on the physicochemical, textural, and sensory properties of developed yogurts. Sugar, agar agar, xanthan gum, and vegan culture were used in the formulation of yogurts. The physicochemical properties (e.g., moisture content, total solids, total soluble solids, pH, density, L-value, total color difference, and water holding capacity), textural qualities (e.g., hardness, cohesiveness, adhesiveness, gumminess, springiness, and chewiness), syneresis) and sensory attributes of yogurts were examined. The moisture content of the yogurt was found in the range of 74.06-83.24 %. The control yogurt contained the highest L-value (90.24%), while the coconut yogurt had the lowest value (53.90%). The highest total color difference was found in quinoa (30.94%) and pinto bean yogurt (30.85%). The highest rate of syneresis (40.00%) was found in coconut yogurt, while quinoa yogurt had the highest water-holding capacity (93.12%). Quinoa scored highest in all other texture parameters, while soybean yogurt had the highest hardness. The statistical analysis ANOVA indicated that different milks significantly affected the physicochemical, textural, and sensory properties of yogurts (p<0.05). Overall sensory results demonstrated soy (4.53) and almond (4.45) yogurts with the highest score after control yogurt (5.45).