Consumer interest in plant-based yoghurt mimic (PBYM) has increased in recent years due
to its health benefits and lower ethical and environmental impact. However, developing …

Consumer demand for plant-based dairy alternatives has increased rapidly during the past
few years and the market has been saturated with a wide variety of alternative products. The …

The aim of this study was to develop a novel plant-based yoghurt with high sensory
acceptance and nutrition value. Soybean and quinoa were used as the substrates, and all …

Due to the increasing demand for milk alternatives, related to both health and ethical needs,
plant-based yogurt-like products have been widely explored in recent years. With the main …

Food transition requires incorporating more plant-based ingredients in our diet, thus leading
to the development of new plant-based products, such as yogurt alternatives (YAs). This …

The effects of quince seed mucilage powder (QSMP) on the physicochemical,
microbiological, textural and sensory characteristics of yoghurts were evaluated …

There is a growing need for plant-based yogurts that meet consumer demands in terms of
texture. However, more research is required to understand the relationship between …

Vegetal oil emulsion and passion fruit peel powder were concomitantly incorporated to milk
aiming to produce new functional yogurt with health benefits. Four milk bases with similar …

The aim of this study was to determine the key physicochemical, sensory and quality
attributes of plant-based yogurts made from soy, coconut, cashew, almond and hemp …

The effect of peeled oleaster (Elaeagnus angustifolia L.) flour (PO) and unpeeled oleaster
flour (UPO) in different levels (1% and 2%) on the quality parameters of set type yoghurt was …