Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternatives
Natalja Part, Jekaterina Kazantseva, Sirli Rosenvald, Aili Kallastu, Helen Vaikma, Tiina Kriščiunaite, Dmitri Pismennõi, Ene Viiard
Abstract
Consumer demand for plant-based dairy alternatives has increased rapidly during the past few years and the market has been saturated with a wide variety of alternative products. The general aim of this study was to broaden the understanding of the composition and characteristics of currently commercially available plant-based yoghurt alternatives focusing especially on the content of live bacteria. The bacterial composition, including the content of live bacteria in yoghurt alternatives, was evaluated using metagenetic sequencing of the 16S rRNA gene amplicons in combination with the novel PMAxx treatment approach. The content of organic acids, sugars, and volatiles was measured, and descriptive sensory analysis was carried out to comprehensively describe the products. While the main ingredient (soya, oat, coconut, or lupin) determined the general characteristics of the product, significant differences were observed in both chemical and microbiological composition and sensorial attributes even among the yoghurt alternatives made from the same plant ingredient.