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Effect of roasting and high-pressure homogenization on texture, rheology, and microstructure of walnut yogurt

文献类型： 外文期刊

作者： Jiao, Bo 1 ; Wu, Bicong 1 ; Fu, Weiming 1 ; Guo, Xin 1 ; Zhang, Yu 3 ; Yang, Jie 4 ; Luo, Xiaohong 5 ; Dai, Lei 1 ; Wang, Qiang 1 ;

作者机构： 1.Chinese Acad Agr Sci, Key Lab Agroprod Proc, Inst Food Sci & Technol, Minist Agr, POB 5109, Beijing 100193, Peoples R China

2.Qingdao Agr Univ, Qingdao Special Food Res Inst, Coll Food Sci & Engn, Qingdao 266109, Peoples R China

3.Chinese Acad Agr Sci, Biotechnol Res Inst, Beijing 100081, Peoples R China

4.Xinjiang Univ, Coll Life Sci & Technol, Xinjiang 830046, Peoples R China

5.Xinjiang Tianrun Dairy Co Ltd, Urumqi, Peoples R China

关键词： Walnut yogurt; Roasting; High-pressure homogenization; Yogurt quality

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2023 年 20 卷

页码：

收录情况： SCI

摘要： The effect of roasting and high-pressure homogenization on the quality of yogurt made from peeled walnut kernels was explored in this study. The G' and G" values of yogurt made from walnuts roasted at high temperatures were reduced. The water-holding capacity and hardness of walnut yogurt were reduced to 47.73% and 24.22 g, respectively. Increasing the homogenization pressure reduced the particle size of the walnut yogurt to 20.50 mu m. Homogenized walnut milk at 150 MPa increased the viscosity, hardness, and consistency of yogurt product from 11.71 to 16.74 Pa.s, from 30.01 to 71.63 g and from 283.17 to 455.24 g & sdot;s, respectively. The confocal laser scanning microscope observation demonstrated a reduction in the size of fat and protein micelles in the homogenized yogurt samples, resulting in a compact structure. This study will contribute valuable scientific insights to the advancement of plant-based yogurt quality.

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