Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents.

The interaction between protein and fat had a highly significant effect on firmness, adhesiveness, WHC, apparent viscosity, L*, and d(0.5) with p < 0.01 that is presented and discussed in the results section. 3 Results and discussion 3.1 Total solids and major components (protein, fat and sugars) of almond yoghurts The protein, fat and sugar contents in the yoghurt formulations ( Table 1 ) were measured and presented in ( Table 2 ).

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The G′ values showed an increasing trend with increased protein, fat and sugar contents mainly due to the increased total solids ( Table 2 ), similar to the results obtained by Marafon et al.

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