Texture improvement possibilities for plant-based yogurt alternatives
• Fermentation kinetics differed based on plant proteins (coconut, cashew, almond). • Both agar-agar and MTGase could change gelfirmness and apparent viscosity. • Coconut protein was preferred based on scores for spoonability and creaminess.
Authors
- László Friedrich (ORCID: https://orcid.org/0000-0002-3679-2391)
- Anikó Boros (ORCID: https://orcid.org/0000-0002-9532-8476)
- Adrienn Vargáné Tóth (ORCID: https://orcid.org/0000-0001-8360-2661)
- Lívia Darnay (ORCID: https://orcid.org/0000-0001-9561-6083)
- Flóra Téglás
- Miklós Süth
Institutions
- Magyar Agrár- és Élettudományi Egyetem (HU)
- University of Veterinary Medicine (HU)
Publication Details
- Journal
- LWT
- Published
- 2025-11-25
- DOI
- https://doi.org/10.1016/j.lwt.2025.118775
- Citations
- 1
- Primary Topic
- Coconut Research and Applications
- Type
- article
- Field-Weighted Citation Impact
- 0.54