Physicochemical Properties and Mouthfeel in Commercial Plant‐Based Yogurts

Abstract

There is a growing need for plant‐based yogurts that meet consumer demands in terms of texture. However, more research is needed to understand the relationship between physicochemical and mouthfeel properties in plant‐based yogurts. The purpose of the study was to determine the physicochemical properties of five commercial plant‐based yogurt alternatives with different chemical compositions, making comparisons to dairy yogurts and mouthfeel sensations such as thick, creamy, thin, and watery. The physicochemical parameters studied included large and small deformation rheology, particle size, soluble solids, acidity, and chemical composition. Significant differences in flow behavior and small deformation rheology were found between dairy and plant-based yogurts. Among plant‐based yogurts, mouthfeel sensations such as thick, creamy, thin, and watery were strongly associated with steady shear rates and apparent viscosity. The results highlight the importance of large deformation rheology in advancing the use of plant‐based ingredients in the development of yogurt alternatives. Furthermore, the study demonstrates that dairy and plant‐based yogurts with a similar mouthfeel profile may have different viscoelastic properties, which indicates that instrumental and sensory methods should not be considered substitutes but complementary methods when developing plant‐based yogurts in a cost‐effective and timely manner.