Protein enrichment of oat milk in the production of oat yogurt

The aim of this study was to produce set-type non-dairy yogurt from oat milk fortified by plant-based proteins. The peanut protein (PFPI) examined in this study was produced from flour of peanut grown in Osmaniye by alkaline extraction and precipitation at isoelectric point, and has a total protein content of 92.5%. The commercial pea protein (CPP) was used as control sample. The solubility of PFPI is at max. pH 8.0, min. pH 5.0 and for CPP max. pH 8.0 and min. pH 4.0. While PFPI binds water at a level of 0.13 ± 0.06 g water/g protein, this value is 2.64 ± 0.04 g water/g protein for CPP. There is no significant difference (P-value<0.05) between PFPI and CPP in terms of oil binding capacity and foaming capacity. There was a significant (P-value <0.05) and similar decrease in foam stability of both protein types at 30, 120 and 180 minutes after foam formation. The emulsion activity of PFPI is significantly higher (P-value<0.05) compared to CPP. Lowest gelation concentration for PFPI was 15% (w/v). SDS-PAGE and Amino Acid Profile analyzes were performed for both protein types. Sensory evaluation of oat yoghurt samples fortified with 0.5%, 1 and 2% YFUPI and TBP were made and these samples were followed for 21 days in terms of physicochemical, textural and color properties.