Enhancing soy yogurt texture and functionality with mealworm protein

Abstract

Plant-based yogurts are increasingly studied owing to the rising demand for dairy alternatives. This study evaluated the effects of incorporating 5 % mealworm protein (MP) into soy yogurt (SMY) and compared the physicochemical, rheological, and flavor properties of plain soy yogurt (SY) and milk yogurt (control). After 8 h of fermentation, the yogurt had a pH below 4.6. MP reduced the titratable acidity (0.66 %) compared to that of control (1.03 %) and was similar to that of SY (0.60 %). SY and SMY (2.77 ×10⁶ CFU/mL) exhibited lower Lactobacillus counts than the control (5.97 ×10⁶ CFU/mL). SMY improved the gel properties of SY by lowering its high G′ and firmness. SMY demonstrated superior structural stability, enhanced water-holding capacity, and reduced syneresis (52.77 % and 11.35 %) compared to SY (50.17 % and 13.41 %) and control (50.17 % and 19.51 %). SMY showed enhanced antioxidant properties, with higher isoflavones (32.80 mg/g) and polyphenol content (0.36 GAE/g) and a significantly reduced DPPH IC₅₀ (115.79 mg/mL) compared to SY (20.89 mg/g, 0.35 GAE/g, and 244 mg/mL). E-nose analysis revealed nutty aldehyde flavors in SMY, while fermentation removed mealworm-related odors, and e-tongue results showed increased sourness, umami, and bitterness. These findings indicate that MP incorporation is a promising plant-based dairy alternative.