Search Results (96)

The growth of the plant-based dairy alternatives market and consumers’ diverse preferences and expectations prompted an evaluation of plant-based yogurt alternatives based on coconut, oat, soy, and cashew nut compared with dairy yogurt. Consumers’ responses were assessed under blind, expected, and informed conditions using hedonic evaluation, the Check-All-That-Apply (CATA) questionnaire, and purchase intention measurement. The type of raw material significantly influenced the physicochemical properties, sensory profile, and consumer perception of fermented products. Dairy yogurt achieved the highest overall liking, while the coconut-based yogurt alternative was the most preferred plant-based product and showed sensory characteristics closest to dairy yogurt. Taste was identified as the main driver of overall liking, followed by creaminess, thickness, and light color. Conversely, artificial flavor notes, blandness, gray appearance, and thin texture were the main negative drivers of overall liking. The integration of physicochemical, sensory, and hedonic data confirmed that consumer responses are shaped through sensory perception rather than direct evaluation of instrumental quality parameters. Product information positively influenced consumer expectations, but its effect on final acceptance depended on whether sensory quality met those expectations. Higher overall liking consistently predicted higher purchase intention, indicating that sensory acceptance remained the primary determinant of consumers’ willingness to buy plant-based yogurt alternatives. Full article

Consumers are increasingly purchasing nutrient-dense, clean-label foods, a trend that is driving demand for vitamin C-fortified dairy products; however, vitamin C is readily degraded by heat, light, oxygen, and changes to pH. The propensity for vitamin C to degrade makes fortification challenging, and companies incur added cost by including vitamin overages to account for anticipated losses. Encapsulating vitamin C minimizes degradation and increases the nutritional value of dairy products. This review examines four case studies that improve the stability of vitamin C through various encapsulation techniques, including emulsification with spray drying, spray chilling, liposomal encapsulation, and extrusion gelation. Encapsulation of vitamin C with casein gel for use in vitamin gummies, polyglycerol monostearate for drinkable yogurt, liposomes for ice cream, and sodium alginate for flavored milk significantly delayed vitamin degradation. The four case studies demonstrate that vitamin C encapsulation provides a viable solution to reduce vitamin overage by delaying vitamin C degradation, improving product quality, and extending shelf life. Current limitations of encapsulation technology include vitamin coating efficiency, industrial scalability, and the ability to align technologies with nutrient fortification, clean-label, and product shelf-life targets. Full article

Consumers increasingly favor frozen yogurt as a healthier alternative to ice cream due to its lower fat content and probiotic benefits. Baked fermented milk (BFM), with its caramelized flavor, brown color, and enhanced nutritional properties, has emerged as a promising ingredient for improving the functional and sensory qualities of frozen yogurt. This study aimed to develop a novel probiotic baked frozen yogurt (PBFY) using BFM instead of traditional fermented milk (TFM) and to evaluate its physicochemical, microbiological, and sensory characteristics compared with traditional probiotic frozen yogurt (PTFY). Reconstituted skim milk and fresh cream were heat-treated (90 °C, 5 min) for TFM or baked (115 °C, 20 min) for BFM prior to culture inoculation. Both bases were inoculated with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, along with the probiotic strains Lactobacillus acidophilus and Bifidobacteriumanimalis subsp. lactis. PTFY and PBFY were formulated by blending ice cream mix with TFM or BFM at 25, 50, and 75% substitution levels. Increasing fermented milk concentration significantly decreased pH and surface tension while elevating mix viscosity. High inclusion levels (75%) impaired whipping ability, reduced overrun, increased fat destabilization, decreased the melting rate, and reduced culture survival during storage. Compared with PTFY, PBFY exhibited a higher melting rate, lower viscosity, and superior antioxidant activity (1.31- and 1.33-fold higher DPPH and ABTS radical-scavenging activity, respectively); however, the fermented milk type did not significantly affect overrun or fat destabilization. During storage, S. thermophilus was the most stable strain, with a decline rate of 0.6–0.69 log₁₀ CFU/mL/month, whereas B. animalis subsp. lactis showed a more rapid decline (0.80–0.89 log₁₀ CFU/mL/month). Sensory evaluation revealed that a 50% BFM inclusion level was optimal, producing PBFY with a smooth texture, light brown color, and appealing caramel-like flavor. Full article

Background: The market for plant-based yogurt alternatives has rapidly expanded, reflecting the growing popularity of plant-based diets. However, their nutritional profiles and micronutrient fortification often differ substantially from those of traditional dairy yogurt. Methods: This study conducted a cross-sectional audit of retail labels on fermented plant-based yogurt alternatives available in major Polish retail chains. Data were collected in 2024 from eight stores across four nationwide supermarket chains. Nutritional composition, primary plant ingredient, micronutrient fortification, and processing level (NOVA classification) were recorded from product labels, while nutrient values were summarized using descriptive statistics and compared across product categories. Results: A total of 62 plant-based yogurt alternatives were identified, including 49 fruit-flavored and 13 natural products. Coconut was the predominant plant ingredient (54.8%), followed by soy (24.2%) and oat (11.3%). Fruit-flavored products contained significantly higher carbohydrate and sugar levels than natural ones. Soy-based products exhibited the highest protein content, often approaching that of conventional dairy yogurt, whereas coconut-based products were characterized by the lowest protein and higher saturated fat content. Overall, 37.1% of products were fortified with at least one micronutrient, primarily calcium, vitamin D, and vitamin B12. Most products were classified as ultra-processed (NOVA 4). Conclusions: Plant-based yogurt alternatives available on the Polish market are nutritionally diverse. Their composition is heavily influenced by the primary plant ingredient and fortification practices. Many of these products cannot be considered direct nutritional equivalents to dairy yogurt, underscoring the need for careful formulation, effective micronutrient fortification, and transparent labeling. Full article

This study characterized the physicochemical, rheological, and sensory parameters of five commercial natural-flavored yogurt brands available in the Peruvian highland’s region. The methodology included proximate composition, pH, titratable acidity, soluble solids, color (CIELab*), flow properties, viscoelastic behavior, and consumer sensory analysis using CATA questions and an acceptability test. The results revealed high variability among samples: soluble solids ranged from 7.24 to 16.27 °Brix, acidity from 0.68 to 1.03%, and two distinct rheological groups were identified: firm yogurts (G′ > 190 Pa) and soft yogurts (G′ < 30 Pa). Sensory attributes such as “pleasant texture,” “creamy,” and “milky flavor” positively influenced acceptability, whereas “acidic” and “watery” attributes negatively affected it. The sample with a balanced sensory profile (moderately sweet and creamy) achieved the highest acceptability score (7.8/9). It is concluded that yogurt quality in the highlands market is heterogeneous and that consumer acceptability depends more on sensory balance than on firmness alone. It is recommended that the dairy industry standardize fermentation processes to control acidity and optimize texture, prioritizing creaminess and homogeneity, and that regulatory authorities strengthen monitoring of these critical parameters to ensure safe and consistent products. Full article

This work examined the impact of Mayang Citrus peel powder (MCPP) concentrations on the physicochemical, textural, antioxidant, and flavor volatile properties of stirred yogurt while involving the application of machine learning approaches for its targeted prediction and comprehensive study. The addition of MCPP led to a dose-dependent decrease in pH, lightness, red–green color values, and water holding capacity, while increasing titratable acidity, syneresis, yellow–blue color values, viable LAB cells, polyphenol bioaccessibility, and in vitro antioxidant activity. The ratio of MCPP at 0.1% significantly increased viscosity, indicating yogurt with modified flow properties. Texture analysis revealed that yogurts fortified with 0.1% and 0.5% MCPP showed similar characteristics to the control, while a 1% concentration enhanced yogurt stability. Especially, MCPP supplementation enhanced the concentration of flavor volatiles in yogurt, and the 1% MCPP-enriched sample exhibited the highest overall quality in sensory evaluation among all formulations. A total of six machine learning predictive models were employed to comprehensively reveal the effects of MCPP addition on yogurt physicochemical and antioxidant properties, and the Lasso model achieved the highest composite score with high accuracy (R² = 0.9265, RMSE = 0.0011, MSE = 1.395 × 10⁻⁶). Full article

Vitamin C, also known as ascorbic acid, plays a pivotal role in forming blood vessels, cartilage, muscles, and collagen in bones. We report a 6-year-old non-verbal female with global developmental delay who presented with complaints of lower limb pain and inability to bear weight. Symptoms started five weeks prior to presentation and had progressed from decreased activity to complete loss of weight-bearing. Physical examination showed gingival hyperplasia, perifollicular petechiae, lower limb edema, and corkscrew hair. Initial radiologic findings raised concerns of osteomyelitis, showing bone marrow edema, periosteal reaction, and cortical irregularity. However, correlation with dietary history limited to flavored milk and yogurt and lacking fruits and vegetables, in conjunction with clinical presentation, suggested vitamin C deficiency, and she was started on ascorbic acid. Vitamin C deficiency was later confirmed on day 7 by a low C deficiency level (<0.1 mg/dL). Treatment with ascorbic acid, multivitamins, and supportive therapy led to gradual recovery, and gastrostomy tube placement facilitated supplementation. This case highlights the importance of detailed dietary history and recognition of clinical signs of vitamin C deficiency. Early dietary assessment and clinical correlation can prevent unnecessary invasive procedures and prolonged antibiotic therapy. Early identification enables timely intervention, reducing morbidity and improving quality of life. Full article

This study investigated rice bran and green Khao Dawk Mali 105 (KDML 105) rice grains as alternative protein sources for plant-based yogurt. However, there is a lack of systematic investigation on the application of enzyme-extracted proteins from green KDML 105 rice and rice bran in fermented yogurt systems. Proteins were obtained via enzyme-assisted extraction to enhance yield and bioactive compound release prior to formulation. Physicochemical, compositional, rheological, bioactive, and sensory properties were evaluated. Yogurts by green rice protein extract (GRE) and green rice bran protein extract (GBE) formed softer gel networks than soy yogurt, exhibiting lower water-holding capacity and higher syneresis, reflecting differences in protein aggregation during fermentation. Nevertheless, green rice (GR) and green rice bran (GB) yogurts contained significantly higher protein levels (1.93–2.47-fold) than the control. They also demonstrated enhanced bioactive properties, with increased total phenolic content (1.07–1.51-fold), total flavonoid content (2.10–4.35-fold), DPPH radical scavenging activity (1.07–1.16-fold), and FRAP values (1.46–1.98-fold). Sensory evaluation indicated good acceptability, particularly for GR formulations, which achieved a mean score of 7 with favorable texture and flavor attributes. These findings highlight the technological feasibility of utilizing green rice and rice bran proteins as primary ingredients in rice-based fermented yogurt alternatives with improved bioactive functionality. Full article

The global functional food market continues to expand, and edible mushrooms are emerging as high-value ingredients due to their rich nutritional profile, particularly their high protein content, balanced amino acid composition, and dietary fiber. This growing industrial interest is reflected in the registration of more than 322 patents in the past five years according to the Derwent Innovation patent database. Recent advances include the integration of precision mycology (PM) and omics-based approaches, such as CRISPR-Cas9, into solid-state fermentation and submerged fermentation, enabling improvements in natural umami flavor and bioactive composition. Innovative products, including meat analogues with fibrous textures, functional beverages such as kombucha and juices, and fermented dairy products such as yogurts and cheeses, have been formulated to deliver prebiotic, antioxidant, and immunomodulatory properties. Future trends indicate a shift towards the production of high-value nutraceutical peptides and biomass, together with the adoption of artificial intelligence (AI) and the Internet of Things (IoT) to enhance bioreactor automation and scalability. Nevertheless, significant challenges remain, including regulatory constraints, the scarcity of clinical validation in humans, and the need for strict control over the bioaccumulation of heavy metals in mushroom-derived raw materials. Addressing these gaps will be critical for advancing regulatory frameworks, improving industrial standardization, and supporting the translational development of mushroom-based functional foods. Full article

Flavor enrichment in commercial yogurts commonly relies on exogenous flavoring agents, failing to meet consumer demand for clean-label products with natural ingredients. This study developed a starter culture for malty-aroma yogurt by combining Lactococcus lactis BL-19 with a commercial yogurt starter culture. Evaluation by eleven trained sensory assessors indicated that malty-aroma yogurt exhibited a distinctive sensory profile compared with four commercially available plain yogurts. Time-series flavoromics identified 13 key aroma compounds and revealed the 3 h as the key time node of flavor evolution during fermentation. Furthermore, time-series metabolomics analysis revealed metabolic transitions from nutrient adaptation to active biosynthesis at 3 h, significantly increasing the odor-active values of the key aroma compounds. Moreover, correlation network analyses revealed potential metabolic precursors and metabolic bypass associated with the production of key aroma compounds and highlighted the valine, leucine and isoleucine biosynthesis pathway as central to malty-aroma formation. This study elucidates the evolution of flavor compounds and the underlying bioformation mechanisms of malty-aroma yogurts, offering insights for the precise flavor modulation of fermented dairy products. Full article

This study evaluated the effect of incorporating chia seed gel powder (CSGP) as a natural, clean-label stabilizer on the physicochemical, functional, microbiological, microstructural, antioxidant, and sensory properties of probiotic low-fat yogurt (PLFY) during 21 days of refrigerated storage. Six formulations were prepared using 0–2.5% CSGP, including Control (0% CSGP), YOG1 (0.5% CSGP), YOG2 (1.0% CSGP), YOG3 (1.5% CSGP), YOG4 (2.0% CSGP), and YOG5 (2.5% CSGP). Results showed that increasing CSGP levels noticeably enhanced the total solids, protein content, viscosity, hardness, and water-holding capacity of the PLFY (p < 0.05), while consistently reducing syneresis. Antioxidant activity also rose with higher CSGP concentrations, with YOG5 exhibiting the greatest DPPH scavenging activity (35.12%). Confocal laser scanning microscopy revealed a denser and more uniform protein network in PLFY fortified with CSGP, consistent with rheological measurements showing increased storage (G′) and loss (G″) moduli. Probiotic viability significantly increased (p < 0.05) in CSGP-added samples, indicating a potential prebiotic effect of CSGP. Sensory results demonstrated that although higher CSGP levels slightly darkened the yogurt color, body, texture, flavor, and total sensory scores improved markedly, with YOG5 gaining the highest total score (81.77). The results demonstrate that CSGP acts as a highly effective, multifunctional ingredient that enhances texture, stability, probiotic viability, and antioxidant capacity, making it a strong clean-label candidate for developing high-quality, functional probiotic low-fat yogurt. Full article

This review examines the nutritional and functional potential of Acheta domesticus, the impact of fermentation on its biochemical and microbiological properties, and its application in food ingredients and products. Relevant literature was reviewed on the composition, fermentation behavior, product development, and consumer perceptions related to cricket-based ingredients, with a focus on fermented applications and microbiota interaction. Fermentation improves the safety, digestibility, flavor, and nutritional value of cricket powder. Lactic acid bacteria (e.g., Lactiplantibacillus plantarum and Latilactobacillus curvatus) enhanced substrate acidification, reduced biogenic amines and acrylamide levels, and contributed to desirable volatile compounds production. Additionally, fermentation using yeasts like Yarrowia lipolytica and Debaryomyces hansenii resulted in the production of antimicrobial substances, reduction in chitin, and an increase in the matrix digestibility. Fermented cricket-based ingredients have been successfully applied to bread, biscuits, yogurt, and beverages. Protein hydrolysates produced by fermentation exhibited antioxidant, anti-aging, and preservative properties, expanding potential beyond food. Consumer acceptance was highest when insects were integrated into familiar and visually unobtrusive food formats. To conclude, A. domesticus shows great promise as a sustainable and functional food ingredient. Fermentation offers a key strategy to overcome safety, sensory, and acceptability barriers. Full article

The incorporation of Arthrospira platensis into dairy products offers health benefits but is limited by its undesirable aroma and flavor. This study evaluated three deodorization strategies—adsorption by activated carbon, extraction with ethanol, and fermentation with Saccharomyces cerevisiae—to improve the sensory profile of A. platensis and enhance its acceptability in yogurt. Deodorized powders were characterized for proximal and volatile composition and used to formulate yogurts at five concentrations (0.5–2.5% w/v). Texture, aroma volatile profile, and sensory attributes were assessed after yogurt production, while shelf-life quality attributes were monitored over 29 days of refrigerated storage. Yogurts containing fermented A. platensis showed higher sensory scores (>8.7/10), the greatest purchase intent (>71.4%), and improved texture, remaining acceptable at an addition level of 2.5%. In contrast, yogurts with untreated or carbon-activated treated A. platensis were only acceptable at low addition levels (≤0.5%) due to off-flavors and textural issues. Ethanol effectively reduced aldehydes and ketones (such as Safranal and β-Ionone), while fermentation eliminated pyrazines and generated desirable alcohols and acids (such as 1-Pentanol and Butanoic acid). These findings highlight fermentation as a promising strategy to deodorize A. platensis and improve its integration into dairy matrices, enabling the development of functional yogurts with enhanced sensory quality and nutritionally relevant microalgae content. Full article

With the growing demand for functional dairy products, integrating dual-animal proteins presents a promising strategy to enhance both nutritional value and functional properties. This study aimed to elucidate the impact of egg white supplementation on the stability, physicochemical attributes, sensory quality, and shelf-life of yogurt. Yogurt samples were prepared by fermenting milk supplemented with 0%, 5%, 10%, 15%, 20%, and 25% egg white, and subsequently evaluated for physicochemical parameters, microstructure, rheological behavior, water-holding capacity, and sensory profiles using an electronic nose and electronic tongue. Results showed that 5% egg white significantly improved yogurt stability after one day of refrigeration, whereas 10% supplementation yielded texture comparable to the control but with enhanced protein content, water retention, gel strength, and microstructural uniformity. Over 14 days of cold storage, a gradual decline occurred in physicochemical and structural parameters across all samples; however, flavor profiles remained largely stable, with no adverse effects on sensory quality except for a mild increase in acidity. These findings highlight egg white as a functional ingredient capable of improving yogurt stability and textural quality without compromising flavor, offering new opportunities for the development of high-protein, dual-animal protein fermented dairy products in the functional food industry. Full article

With growing consumer demand for functional dairy products, developing yogurts enriched with natural bioactive ingredients has become a research focus. Millet, a traditional cereal rich in polyphenols and dietary fiber, remains understudied in fermented dairy applications. This study evaluated the physicochemical properties, sensory quality, and functional activities of yogurt co-fermented with millet. Millet liquid, pre-treated through gelatinization and α-amylase liquefaction, was co-fermented with milk at addition ratios of 40% and 60% (w/w). The results indicated that millet liquid increased Lactobacillus delbrueckii subsp. Bulgaricus viability (8.55–8.58 log CFU/g vs. 8.26 log CFU/g in the control), improved viscosity (up to 1.0–1.6-fold higher than the control), enhanced texture properties (51–65-fold increase in springiness, 4.3–4.6-fold higher chewiness), and reduced syneresis (18.6–49.2% lower than the control). Sensory evaluation revealed superior flavor and sweetness in millet-enriched yogurt, achieving significantly higher scores than plain yogurt (p < 0.05). Functionally, the 60% millet yogurt showed 77.8% and 84.3% higher DPPH and ABTS radical scavenging capacities, respectively. Additionally, it suppressed DSS-induced inflammatory cytokine secretion in Caco-2 cells (27.2–69.7% inhibition of TNF-α, IL-6, and IL-1β). The improved antioxidant and anti-inflammatory activities may be attributed to polyphenol release from millet. This work highlights the potential of millet–milk co-fermentation for developing yogurts with enhanced texture, sensory appeal, and bioactive properties. Full article