テーマ

フードテック（代替食品など）

研究機関名

School of Food Technology and Advanced Technology, Palmerston North, Massey University, New Zealand

代表者名

Professor Jaspreet Singh

発表概要文

Our research investigates the complex relationship between physico-chemical properties and texture to determine the viability of faba bean either solely or in combination with dairy milk (hybrid) for formulating yoghurt. This research examines the interactions between faba bean milk analogue, faba bean protein isolates, and dairy milk in yoghurt production, assessing how different ratios affect the final product's texture, rheology, and microstructure. One of the best ways to meet the growing demand for protein is to fully or partially replace dairy proteins with plant-based proteins. This strategy offers a great opportunity to develop new food products with a high nutritional content in an environmentally sustainable way. This study aimed to identify the possibility of developing yoghurt with full or partial replacement of dairy with plant protein.