Impact of mycoprotein incorporation on the textural properties of hybrid yogurt gels
11 October 2026 · Proteins in Food Systems · Probiotics and Fermented Foods · Polysaccharides Composition and Applications
Fusarium venenatum and Nectria protein extracts had opposing effects in hybrid yoghurt, making source, dose and culture central to lower-dairy gel performance. Researchers replaced 0%, 20%, 60% or 100% of milk protein and used either L. helveticus or VIBE starter cultures. They tracked fermentation, rheology, viscosity and water loss during cold storage. Nectria raised elasticity and water retention, though high doses reduced viscosity. High Fusarium substitution weakened elasticity and increased water loss. VIBE improved viscosity and retention, but full replacement constrained L. helveticus acidification. Formulation choices therefore remain decisive.