Full
Outline
To develop a plant-based walnut-oat-coffee yogurt, and subsequently analyze its basic physicochemical properties as well as nutritional components including amino acids and fatty acids.
Taking walnuts, oats and coffee as the main raw materials, the production process of the walnut-oat-coffee plant-based yogurt was optimized through single-factor experiments and response surface methodology and a systematic nutritional analysis was conducted on the unfermented yogurt base.
The optimal exhibited optimal quality when formulated with 14% walnut kernel, 9% oat flour, 8% coffee extract, 0.3% carboxymethyl cellulose (CMC), followed by fermentation at 40 °C for 8 h. The final product exhibited a sensory score of 85.49, titratable acidity of (62.50±1.04) °T, a protein content of (3.20±0.11) g/100 g, and a fat content of (3.62±0.13) g/100 g. Nutritional analysis revealed that, compared to the unfermented base, the total amino acid content of the final product increased significantly from (225.57±5.17) μg/g to (594.29±5.91) μg/g, along with a more balanced fatty acid profile (saturated fatty acids:monounsaturated fatty acids:polyunsaturated fatty acids=1:1.7068:5.9335).
The optimized process in this study produces a walnut-oat-coffee plant-based yogurt with favorable taste and rich nutritional value, characterized by significantly increase amino acid content and a balanced fatty acid profile. This approach provides a feasible processing protocol for developing composite plant-based yogurts that integrate good flavor with balanced nutrition.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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