Yogurt product from high starch fruits
AssigneeInternational Agriculture Group, LLC
InventorsMaurice Moragne, Humberto Wedderburn Morales, David H. Skea, Julio Cesar Vasquez
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Abstract
The present invention relates to a method for making and the composition of a non-dairy yogurt made from green banana flour, without the use of milk or soy products. The non-dairy yogurt has improved taste, texture and sensory characteristics compared to commercial non-dairy yogurts currently on the market.
Claims23
A non-dairy yogurt product composition comprising as a starting ingredient at least 3% by mass of banana flour and/or plantain flour, the composition being acid fermented to a pH that is no greater than 6.5.
A method of preparing a non-dairy yogurt product comprising the steps of:
- dispersing banana flour and/or plantain flour in water to form a first mixture;
- adding an enzyme to the first mixture to convert starch in the banana flour and/or plantain flour to sugar to form a second mixture;
- heating the second mixture to a first predefined temperature to stop enzyme conversion and form a third mixture;
- adding a yogurt culture to the third mixture to form a fourth mixture;
- holding the fourth mixture at a second predefined temperature until the pH is less than 6.5 to form a fifth mixture;
- and
- cooling the fifth mixture to a third predefined temperature.
A method of preparing a non-dairy yogurt product comprising the steps of:
- dispersing banana flour and/or plantain flour in water to form a first mixture;
- adding a yogurt culture to the first mixture to form a second mixture;
- holding the second mixture between 35° C. and 50° C. until the pH is less than 6.5 to form a third mixture;
- and
- cooling the third mixture to a temperature between 1° C. and 10° C.
Dependencies are inferred from the claim text.