Nutritional health aspects and functional properties of nut yogurt: Future perspectives
The increase in lactose intolerance, the rise of veganism, the pursuit of healthy lifestyles, environmental awareness and concern for animal welfare have led to an increase in consumer demand for plant-based yogurts. The high nutritional value of nuts makes them an ideal ingredient for the productio...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009908 |
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| author | Jiangxia Zhai Yongliang Zhuang Liping Sun Ying Gu Xuejing Fan |
| author_facet | Jiangxia Zhai Yongliang Zhuang Liping Sun Ying Gu Xuejing Fan |
| author_sort | Jiangxia Zhai |
| collection | DOAJ |
| description | The increase in lactose intolerance, the rise of veganism, the pursuit of healthy lifestyles, environmental awareness and concern for animal welfare have led to an increase in consumer demand for plant-based yogurts. The high nutritional value of nuts makes them an ideal ingredient for the production of plant-based yogurts. The main challenge for such products is to achieve a similar taste to traditional yogurt while improving shelf life. In recent years, extensive research has been conducted on this topic. The nutritional and health properties of yogurts made from different types of nuts, traditional and innovative processing technologies, and the effects of fermentation on the nutritional value, sensory characteristics, and texture of the yogurts are described. This review provides a comprehensive overview of the nutritional and manufacturing process of nut yogurts and offers possible directions for development and innovation of health food products. |
| format | Article |
| id | doaj-art-1c01a7f524144ebeb8475b7f5d2f32f0 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-1c01a7f524144ebeb8475b7f5d2f32f02025-02-12T05:31:58ZengElsevierFood Chemistry: X2590-15752025-01-0125102102Nutritional health aspects and functional properties of nut yogurt: Future perspectivesJiangxia Zhai0Yongliang Zhuang1Liping Sun2Ying Gu3Xuejing Fan4Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaCorresponding author.; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaThe increase in lactose intolerance, the rise of veganism, the pursuit of healthy lifestyles, environmental awareness and concern for animal welfare have led to an increase in consumer demand for plant-based yogurts. The high nutritional value of nuts makes them an ideal ingredient for the production of plant-based yogurts. The main challenge for such products is to achieve a similar taste to traditional yogurt while improving shelf life. In recent years, extensive research has been conducted on this topic. The nutritional and health properties of yogurts made from different types of nuts, traditional and innovative processing technologies, and the effects of fermentation on the nutritional value, sensory characteristics, and texture of the yogurts are described. This review provides a comprehensive overview of the nutritional and manufacturing process of nut yogurts and offers possible directions for development and innovation of health food products.http://www.sciencedirect.com/science/article/pii/S2590157524009908Plant-based yogurtNutsHealth functionNutritional ingredientProtein |
| spellingShingle | Jiangxia Zhai Yongliang Zhuang Liping Sun Ying Gu Xuejing Fan Nutritional health aspects and functional properties of nut yogurt: Future perspectives Food Chemistry: X Plant-based yogurt Nuts Health function Nutritional ingredient Protein |
| title | Nutritional health aspects and functional properties of nut yogurt: Future perspectives |
| title_full | Nutritional health aspects and functional properties of nut yogurt: Future perspectives |
| title_fullStr | Nutritional health aspects and functional properties of nut yogurt: Future perspectives |
| title_full_unstemmed | Nutritional health aspects and functional properties of nut yogurt: Future perspectives |
| title_short | Nutritional health aspects and functional properties of nut yogurt: Future perspectives |
| title_sort | nutritional health aspects and functional properties of nut yogurt future perspectives |
| topic | Plant-based yogurt Nuts Health function Nutritional ingredient Protein |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009908 |
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