Table 1.
Effects of β-glucan concentration on texture properties and water holding capacity of low-fat pea-protein-based yogurt.
| Pea Protein Yogurt | Firmness/g | Springiness/mm | Cohesiveness | Chewability/g | Water-Holding Capacity/% |
|---|---|---|---|---|---|
| 3% oil | 147.06 ± 4.94 b | 98.44 ± 0.18 ab | 0.45 ± 0.10 d | 64.52 ± 1.79 b | 77.29 ± 1.61 bc |
| 1% oil | 121.80 ± 1.80 d | 98.78 ± 0.55 ab | 0.48 ± 0.10 a | 58.57 ± 1.49 c | 62.60 ± 5.83 d |
| 1% oil + 0.25% β-glucan | 133.58 ± 1.76 c | 99.09 ± 0.26 a | 0.47 ± 0.10 ab | 61.90 ± 0.68 b | 68.28 ± 7.45 c |
| 1% oil + 0.5% β-glucan | 138.28 ± 3.41 c | 99.10 ± 0.12 a | 0.46 ± 0.10 bc | 65.11 ± 2.30 b | 82.15 ± 1.01 ab |
| 1% oil + 1% β-glucan | 160.32 ± 4.64 a | 99.10 ± 0.14 a | 0.46 ± 0.10 bc | 70.78 ± 1.69 a | 87.11 ± 0.41 a |
Data are mean ± standard deviation (n = 3). Different letters represent significant difference (p < 0.05) as determined by one way ANOVA, followed by Duncan’s Test.