Lotus Seed Vegan Yogurt: Fermentation Optimization and Quality Analysis

Mingyue Chi's research dataset details the development and optimization of a plant-based yogurt using lotus seeds as the primary raw material. The data likely contains results from single-factor experiments and response surface methodology used to determine optimal probiotic strain combinations and fermentation parameters. The dataset was last updated on 2026-04-28.

Use Cases

• Optimizing fermentation parameters for plant-based yogurt based on the described temperature, time, glucose, and inoculum variables.
• Analyzing the relationship between probiotic strain ratios and product quality metrics like water-holding capacity and sensory acceptance.
• Modeling the retention of bioactive alkaloids such as neferine and nuciferine during the fermentation process.
• Comparing nutritional profiles, such as fat, calorie, and dietary fiber content, between plant-based and conventional dairy yogurts.

Strengths

• The description provides specific, optimized parameters including a fermentation temperature of 38 °C for 7.5 hours.
• Quantitative quality metrics are reported, such as a water-holding capacity of 68.57% and a sensory acceptance score of 80.9 points.
• The dataset is associated with a detailed scientific methodology involving single-factor experiments and response surface methodology.

Limitations

• Column-level documentation is absent; field semantics must be inferred after download.
• Row count is unknown, which may limit suitability assessment for large-scale modeling.
• The dataset is very small at 58.9 KB, indicating a limited scope of data.

Provenance

Source

Mingyue Chi via figshare

Collection Method

Experimental data from laboratory optimization of fermentation processes.

Freshness

Last updated 2026-04-28 04:29:12; freshness should be verified.