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<p>This study aimed to evaluate the quality characteristics of plant-based fermented products (PBFP) prepared from poppyseed press meals. Two commercial lactic starter yogurt cultures, along with fresh dairy yogurt (Yo) used as culture, were tested and compared. In addition, the effect of external oleogel incorporation (-O) on product quality was examined. The proximate composition and basic physicochemical properties of the samples were analyzed. The products exhibited acceptable color characteristics, with a dominant light-brown hue. Samples fermented with lactic starter cultures reached pH values below 5.0, while those prepared with Yo and Yo-O cultures showed slightly higher pH values of 5.02 and 5.15, respectively. The water-holding capacity (WHC) exceeded 90% in all samples. Rheological analysis indicated gel formation, and stronger gels with higher storage modulus values were observed for samples with lower pH values, suggesting improved protein network formation through fermentation. Diverse volatile aromatics contents were developed for samples fermented with commercial lactic starter cultures. Sensory evaluations characterized the samples as sour, slippery, and mouth-covering protein gels. Overall, poppyseed press meal demonstrated strong potential as a base ingredient for commercial PBFP samples. Further research is recommended to improve the protein content of the final formulations.</p>

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Valorization of Poppyseed Press Meal for Plant-Based Fermented Products: Impact of Starter Cultures and External Oleogel on Physicochemical and Sensory Properties

  • 期刊论文

  • 发表日期：

    2025年12月4日

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  • Emin Yılmaz,
  • Şule Çalışkan,
  • Selçuk Ok,
  • Yonca Karagül Yüceer

摘要

This study aimed to evaluate the quality characteristics of plant-based fermented products (PBFP) prepared from poppyseed press meals. Two commercial lactic starter yogurt cultures, along with fresh dairy yogurt (Yo) used as culture, were tested and compared. In addition, the effect of external oleogel incorporation (-O) on product quality was examined. The proximate composition and basic physicochemical properties of the samples were analyzed. The products exhibited acceptable color characteristics, with a dominant light-brown hue. Samples fermented with lactic starter cultures reached pH values below 5.0, while those prepared with Yo and Yo-O cultures showed slightly higher pH values of 5.02 and 5.15, respectively. The water-holding capacity (WHC) exceeded 90% in all samples. Rheological analysis indicated gel formation, and stronger gels with higher storage modulus values were observed for samples with lower pH values, suggesting improved protein network formation through fermentation. Diverse volatile aromatics contents were developed for samples fermented with commercial lactic starter cultures. Sensory evaluations characterized the samples as sour, slippery, and mouth-covering protein gels. Overall, poppyseed press meal demonstrated strong potential as a base ingredient for commercial PBFP samples. Further research is recommended to improve the protein content of the final formulations.