The effects of pea peptides on the quality of set yogurt

Authors

CHEN Yangling, School of Food Science and Engineering, Qilu University of Technology 〔Shandong Academy of Sciences〕, Jinan, Shandong 250353, China;School of Food Science and Bioengineerin, Changsha University of Science & Technology, Changsha, Hunan 410114, China
MO Haoran, School of Food Science and Bioengineerin, Changsha University of Science & Technology, Changsha, Hunan 410114, China
JIAO Ye, School of Food Science and Bioengineerin, Changsha University of Science & Technology, Changsha, Hunan 410114, China
CUI Bo, School of Food Science and Engineering, Qilu University of Technology 〔Shandong Academy of Sciences〕, Jinan, Shandong 250353, China
FANG Yong, College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu 210023, China
CHEN Xiuwen, School of Food Science and Bioengineerin, Changsha University of Science & Technology, Changsha, Hunan 410114, China
YANG Jinjie, Yantai Shuangta Food Co., Ltd., Yantai, Shandong 265404, China
CHENG Yunhui, School of Food Science and Engineering, Qilu University of Technology 〔Shandong Academy of Sciences〕, Jinan, Shandong 250353, China;School of Food Science and Bioengineerin, Changsha University of Science & Technology, Changsha, Hunan 410114, ChinaFollow

Corresponding Author(s)

程云辉（1964—），女，长沙理工大学教授，博士。E-mail:cyh@csust.edu.cn

Abstract

Objective: This study aimed to reduce the setting time of yogurt, improve the texture of yogurt and evaluate the effect of pea peptides on the quality of coagulated yogurt. Methods: Different amounts（0, 0.50%, 0.75%, 1.00%, 1.25%, 1.50%）of pea peptides were added into milk powder to prepare pea peptide yogurt, and then the setting time, titer acidity, and texture properties of the yogurt were investigated. Results: The results showed that when the amount of pea peptides added was less than or equal to 1.25%, the yogurt setting time could be significantly shortened. When the amount of pea peptide added was 1%, the effect was significant by shortening the coagulation time for 32 min. The addition of pea peptides significantly increased the acidity of yogurt. When the addition amount of pea peptides was less than 1%, the springiness and chewiness of the yogurt were significantly reduced, and the gumminess, cohesiveness, and resilience were significantly increased, which improved the textural properties of the yogurt. Conclusion: The addition of pea peptides to the yogurt fermentation substrate can shorten the fermentation period and enhance the quality of the final product.

Publication Date

12-26-2023

First Page

192

Last Page

196

DOI

10.13652/j.spjx.1003.5788.2023.60122

Recommended Citation

Yangling, CHEN; Haoran, MO; Ye, JIAO; Bo, CUI; Yong, FANG; Xiuwen, CHEN; Jinjie, YANG; and Yunhui, CHENG (2023) "The effects of pea peptides on the quality of set yogurt," Food and Machinery: Vol. 39: Iss. 10, Article 28.
DOI: 10.13652/j.spjx.1003.5788.2023.60122
Available at: https://www.ifoodmm.cn/journal/vol39/iss10/28

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