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
Affiliations
Natalja Part
Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4, Tallinn 12618, Estonia
Jekaterina Kazantseva
Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4, Tallinn 12618, Estonia
Sirli Rosenvald
Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4, Tallinn 12618, Estonia
Aili Kallastu
Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4, Tallinn 12618, Estonia
Helen Vaikma
Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4, Tallinn 12618, Estonia; Department of Business Administration, School of Business and Governance, Tallinn University of Technology (TalTech), Akadeemia tee 15, Tallinn 12618, Estonia
Tiina Kriščiunaite
Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4, Tallinn 12618, Estonia
Dmitri Pismennõi
Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4, Tallinn 12618, Estonia; Department of Chemistry and Biotechnology, Tallinn University of Technology (TalTech), Ehitajate tee 5, Tallinn 12616, Estonia
Ene Viiard
Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4, Tallinn 12618, Estonia; Corresponding author.
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.
