A comparative study on assessment of physiochemical properties of blended plant based yoghurt alongside commercial dairy yoghurt 

Abstract

Globally people in the years ahead will replace dairy products and adopt milk extracted from plant sources. Adaptation of these plants based milk products, the vegan products has become necessary either for lifestyle improvement or due to some prevailing health conditions. The blended vegan yoghurt was prepared and commercial dairy yoghurt was purchased and the physiochemical properties were assessed. The pH value (4.38) of the developed yoghurt was found similar to that of dairy yoghurt. The total titrable acidity for developed yoghurt (0.78ml NaOH/g) was found to be higher in comparison with others. The plant milk yoghurt differ in several parameters from the usual yoghurt but some important textural attributes for yogurts, such as apparent viscosity and water holding ability, were similar between the dairy and formulated plant-based yogurt. The blended vegan yoghurt developed was found to be nutritionally similar to the dairy yoghurt but there was a slight difference in colour, firmness and water holding capacity. The blended yoghurt had less water holding capacity and in colour it appears to be off white due to the presence of soy milk and barley. This yoghurt can be the best alternative to people suffering from lactose intolerance as it could be a rich source of dietary fibres and proteins.