Comparison of Homemade and Commercial Plant-Based Drinks (Almond, Oat, Soy) Fermented with Yogurt Starter Culture for Fresh Consumption

Abstract

The growing interest in fermented plant-based milks and the availability of starter bacterial cultures, as well as equipment (devices that maintain the temperature at the appropriate level for fermentation, dedicated to use at home) have a resulted in many consumers not only producing plant-based milks at home, but also fermenting them. Moreover, the importance of homemade plant-based foods and beverages (including fermented products) significantly increased in recent years. The fermentation of commercial and homemade almond, oat and soy milks to obtain plant-based yogurt alternatives for fresh consumption was compared regarding microorganisms viability, physicochemical characteristics (pH, viscosity, stability), bioactive compounds changes (proteins, free amino acids, total carbohydrates, reducing sugars, polyphenolics and flavonoids) as well as antioxidant activity (DPPH, ABTS, O2− radicals scavenging activities and reducing power). The results showed that both commercial and homemade plant-based milks can be successfully fermented, ensuring high number of Lactic Acid Bacteria, high content of bioactive ingredients and antioxidant activity. Homemade plant-based milks are an attractive alternative to their commercial counterparts, moreover, considering the content of bioactive ingredients (such as polyphenols and flavonoids) and antioxidant activity, homemade almond, oat and soy milks showed a more favorable profile.

Keywords

• plant milks
• fermentation
• dairy alternatives
• fermented foods
• bioactivity
• lactic acid bacteria