Development and investigating parameters of fermented milk products based on various types of vegetable milk
Электронный научный архив УРФУ
Информация об архиве | Просмотр оригинала| Поле | Значение | |
| Заглавие |
Development and investigating parameters of fermented milk products based on various types of vegetable milk
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| Автор |
Asase, R.
Shenkova, E. Glukhareva, T. Selezneva, I. |
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| Описание |
Plant-based milks and fermented plant-based milk products are gaining popularity but may not possess the same physicochemical characteristics as the traditional fermented dairy products. The different chemical composition of plant-based milk affects the physicochemical and consumer acceptability of fermented plant-based milk. To compare their characteristics to the traditional dairy yoghurt and consumer acceptability, different fermented plant-based milk products were prepared as well as their two-component mixtures and their physicochemical and consumer acceptability evaluated. The single component fermented plant-based milk sample (soy milk) did not vary in terms of physicochemical parameters with respect to the traditional fermented dairy product, yoghurt. The physicochemical parameters including pH, water holding capacity, syneresis improved when the milk samples were composited and are comparable to the traditional fermented dairy product (yogurt). The results indicated that the use of two-component plant-based milk for fermentation provides the best nutritional and energy values for consumers rather than using just one component. Also, the high consumer acceptability for fermented plant-based milk was demonstrated from the findings. © The Authors, published by EDP Sciences. This is an open access article distributed under the terms of the Creative Commons Attribution License 4.0 (https://creativecommons.org/licenses/by/4.0/).
Ministry of Education and Science of the Russian Federation, Minobrnauka The research funding from the Ministry of Science and Higher Education of the Russian Federation (Ural Federal University Program of Development within the Priority-2030 Program) is gratefully acknowledged. |
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| Дата |
2024-04-05T16:37:24Z
2024-04-05T16:37:24Z 2023 |
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| Тип |
Conference Paper
Conference object (info:eu-repo/semantics/conferenceObject) Published version (info:eu-repo/semantics/publishedVersion) |
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| Идентификатор |
Asase, R, Shenkova, E, Glukhareva, T & Selezneva, I 2023, 'Development and investigating parameters of fermented milk products based on various types of vegetable milk', BIO Web of Conferences, Том. 67, 03008. https://doi.org/10.1051/bioconf/20236703008
Asase, R., Shenkova, E., Glukhareva, T., & Selezneva, I. (2023). Development and investigating parameters of fermented milk products based on various types of vegetable milk. BIO Web of Conferences, 67, [03008]. https://doi.org/10.1051/bioconf/20236703008 2273-1709 Final All Open Access, Gold, Green https://www.scopus.com/inward/record.uri?eid=2-s2.0-85179158646&doi=10.1051%2fbioconf%2f20236703008&partnerID=40&md5=3b5cff068abb61358b360ddc4e0af3c4 https://www.bio-conferences.org/articles/bioconf/pdf/2023/12/bioconf_vvrd2023_03008.pdf http://elar.urfu.ru/handle/10995/131035 10.1051/bioconf/20236703008 85179158646 |
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| Язык |
en
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| Права |
Open access (info:eu-repo/semantics/openAccess)
cc-by https://creativecommons.org/licenses/by/4.0/ |
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| Формат |
application/pdf
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| Издатель |
EDP Sciences
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| Источник |
BIO Web of Conferences
BIO Web of Conferences |
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