Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Physical and Chemical Properties, Flavour and Organoleptic Characteristics of Walnut Purple Rice Yoghurt

Hongyu MU
ORCID logo ,
Tian-Yi Dai
,
Si Huang
,
Kuan Wu
,
Mingming Wang
,
Chunlei Tan
,
Feng Zhang
,
Jun Sheng
,
Cunchao Zhao
*
Version 1 : Received: 29 December 2023 / Approved: 29 December 2023 / Online: 29 December 2023 (09:21:49 CET)

A peer-reviewed article of this Preprint also exists.

Mu, H.; Dai, T.; Huang, S.; Wu, K.; Wang, M.; Tan, C.; Zhang, F.; Sheng, J.; Zhao, C. Physical and Chemical Properties, Flavor and Organoleptic Characteristics of a Walnut and Purple Rice Fermented Plant Drink. Foods 2024, 13, 400. Mu, H.; Dai, T.; Huang, S.; Wu, K.; Wang, M.; Tan, C.; Zhang, F.; Sheng, J.; Zhao, C. Physical and Chemical Properties, Flavor and Organoleptic Characteristics of a Walnut and Purple Rice Fermented Plant Drink. Foods 2024, 13, 400.

Abstract

In recent years, green and healthy foods have attracted much attention. Plant-based foods have become a new trend to replace animal-derived foods. In this study, we used walnut and purple rice as the primary raw materials to produce yogurt. The process included boiling, mixing, grinding, inoculation, fermentation, and sterilization. We then analyzed the similarities and differences between the resulting walnut purple rice yogurt and unfermented walnut purple rice milk, as well as dairy-based yogurt, in terms of physical chemistry, flavor, and sensory characteristics. We also examined the similarities and differences between fermented walnut purple rice milk and conventional warm yogurt. The study results revealed that walnut purple rice yogurt exhibited greater viscosity than walnut purple rice milk and conventional dairy-based yogurt. Additionally, the former displayed enhanced stability and recovery ability. Notably, distinguishable differences were observed between the three types of yogurts in terms of the presence of unknown volatiles and the umami signal as indicated by electronic nose/tongue and GC-IMS analyses. The umami flavour of walnut purple rice yogurt surpasses that of traditional dairy-based yogurt, whilst its salty taste is lower than that of walnut purple rice milk. Despite possessing a weaker aroma than dairy-based yogurt, it is more potent than walnut purple rice milk. Additionally, its relative abundance of olefins, ketones, and alcohols enhances its unique flavour profile, surpassing both other options. Based on sensory analysis, it can be deduced that walnut purple rice yogurt has the highest overall acceptance rate.

Keywords

Walnut purple rice yogurt; common normal temperature yogurt; rheology; flavor; sensory

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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