Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts.

ABSTRACT: A primary strategy led by the food industry to improve the sustainability of the agricultural food supply is the development of modern plant-based alternatives. The information provided via marketing and product packaging provides consumers with the expectation that these products provide a similar product experience to conventional products, yet it is not well understood whether these commercial alternative products are comparable to traditional animal-based products. To aid in developing improved plant-based products, this study aimed to compare the quality and physical attributes of commercially available plant-based and dairy yogurts. Using instrumental methods, commercially available yogurt products were analyzed for their pH, titratable acidity, color, water activity, moisture conten

SUBMITTER: Marlapati L 

PROVIDER: S-EPMC11011924 | biostudies-literature | 2024 Mar

REPOSITORIES: biostudies-literature