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Hybrid yoghurt: enhancing consumer acceptance by combining dairy and plant-based derivatives

Published online by Cambridge University Press:  04 March 2025

Mohammad Abdulla Al Noman ,
Hilde Slaghuis ,
Anke Vos ,
Nyasha Grace Ngirande ,
J. Koos Oosterhaven  and
Md. Nahidul Islam Open the ORCID record for Md. Nahidul Islam [Opens in a new window]
Mohammad Abdulla Al Noman
Affiliation:
Department of Food Technology and Engineering, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh
Hilde Slaghuis
Affiliation:
Food Application Centre of Technology, Van Hall Larenstein University of Applied Sciences, Leeuwarden, the Netherlands
Anke Vos
Affiliation:
Food Application Centre of Technology, Van Hall Larenstein University of Applied Sciences, Leeuwarden, the Netherlands
Nyasha Grace Ngirande
Affiliation:
Food Application Centre of Technology, Van Hall Larenstein University of Applied Sciences, Leeuwarden, the Netherlands
J. Koos Oosterhaven
Affiliation:
Food Application Centre of Technology, Van Hall Larenstein University of Applied Sciences, Leeuwarden, the Netherlands
Md. Nahidul Islam*
Affiliation:
Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh Institute of Food Safety and Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh
*
Corresponding author: Md. Nahidul Islam; Email: nahidul.islam@bsmrau.edu.bd
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Abstract

Hybrid yoghurts combining dairy and plant-based derivatives present a novel approach to enhancing consumer acceptance of plant-based products, which is increasingly significant due to dietary trends and lactose intolerance. This study investigates the production of hybrid yoghurt blending cow's milk (CM) with soy (C:S) and oat (C:O) drinks in various ratios (90%, 70%, and 50% cow's milk), assessing their acceptability and quality. Notably, the C:S (70:30) and C:O (70:30) ratios resulted improved viscosity over time, although still less than CM. The hybrid yoghurts exhibited a favourable pH gradient, enhancing the acidic environment critical for flavour. Sensory analysis revealed that C:O (70:30) offered more favourable attributes on the just-about-right scale, scoring overall 6.86/10. Importantly, microbial analysis confirmed the safety of all hybrid products for consumption, with no harmful microorganisms detected.

Keywords

Hybrid yoghurtpH gradientsensory assessmentsoy and oats drink
Type
Research Article
Information
Journal of Dairy Research , First View , pp. 1 - 7
Copyright
Copyright © The Author(s), 2025. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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