Developing a clean label, protein-rich, plant-based yoghurt alternative based on cereals and pseudocereals

Abstract

An increase in protein alternatives is necessary to feed the rising global population healthy and sustainable food. Dairy alternatives are one way to provide more environmentally and animal-friendly products. Next to plant-based drinks (PBDs) used as milk alternatives, plant-based yoghurts (PBYs) are becoming more popular. PBYs are produced by fermenting water-based extracts of plants and are expected to resemble dairy yoghurt. The market for PBY is predicted to grow rapidly in the coming seven years.

PBYs production comes with several difficulties, such as texture, appearance, flavor, and nutritional value. This is often solved by different processing steps and the addition of stabilizers, thickeners, vitamins and minerals. However, a trend in consumer expectation of ‘clean label’ foods, referring to the absence of unnatural ingredients, asks for the development of PBYs without additives. This study explored the possibility of developing a clean label, protein-rich PBY based on cereals and pseudocereals.

Two different PBDs, based on oat, buckwheat, and rye, were fermented with seven commercially available starter cultures into PBYs. Protein content, protein quality and physical stability were analyzed, and fermentation was followed with isothermal calorimetry and continuous pH logging. Finally, a sensory analysis was performed on six PBYs to assess the influence of starter culture and fermentation time on consumer acceptance. The oat-based PBY was preferred over oat-, buckwheat- and rye-based, and had a higher protein content and quality. Physical stability and viscosity did not increase significantly after fermentation. Different starter cultures showed varying metabolic capacities and fermentation times, possibly as a result of varying carbohydrate and protein utilization. Culture 081 showed a significantly longer fermentation time to pH = 4.5.

A PBY based on (pseudo)cereals was developed using different starter cultures with high protein content, but insufficient viscosity and physical stability. Further research is necessary to improve these properties.

Popular Abstract

A plant-based yoghurt ‘without’ additives, is that possible?

A plant-based yoghurt without the addition of thickeners or stabilizers was developed from grains using different bacteria for fermentation. The texture was not similar to regular yoghurt, but the taste was perceived relatively positive by a focus group sensory analysis.

Have you ever looked on the back of a yoghurt package and then compared it to the nutrition label of a plant-based yoghurt? You might have noticed a difference in the amount of ingredients used in each. Plain yoghurt contains two to three ingredients, whereas Oatly yoghurt has at least seven. Yoghurt is made by fermentation of milk, which means that bacteria break down sugars (lactose) in milk into other compounds that give the specific sour flavor and texture to yoghurt. Milk has specific traits that make yoghurt production relatively easy but plants do not have the same characteristics. Thus are the many ingredients in plant-based yoghurts necessary to imitate the taste, texture, and appearance of dairy yoghurt.

However, you might have heard of E numbers, or additives, and the fact that you should not consume too many of them. Oatly yoghurt contains several E numbers, which might cause you to stop consuming it and going back to regular yoghurt. But, eating plant-based products instead of animal-derived products is a great step to lead a more sustainable life, and we all want to live on a healthy planet, right? That is why the possibility to develop a plant-based yoghurt with fewer E numbers was studied, healthy for you and for the planet!
A plant-based yoghurt was developed based on grains and some protein powders. In this way, the protein content of the product was higher than plant-based yoghurt usually is. Also, the protein powders could help with getting a texture similar to dairy yoghurt. Fermentation was performed with different bacteria, some of which are used traditionally in yoghurt making, while others are not. It is useful to analyze different bacteria because they break down different sugars present in plants and, hence, some possibly ferment better than others. They can also produce a different flavor and texture.

Bacteria grow during fermentation and produce molecules that make the product more acidic. Growth and acidity were followed and the bacteria needed varying times to complete fermentation. One especially took very long. Also, the thickness of the plant-based yoghurt was measured and compared to store-bought yoghurt. Unfortunately, the produced plant-based yoghurt did not have a thickness like regular yogurt. Finally, a group of people tried three different plant-based yoghurts and picked their most and least favorite.

The main conclusion is that texture should be improved, but obtained knowledge about ingredients, the production process and the growth of different bacteria for plant-based yoghurt is very useful for further product development. It will be exciting to see whether a good-tasting plant-based yoghurt with fewer additives can be developed!

• author: Westerhout, Livia
• supervisor: Federico Gómez Galindo
• organization: Food Technology and Nutrition (M.Sc.)
• course: KLGM01 20211
• year: 2021
• type: H2 - Master's Degree (Two Years)
• subject: Technology and Engineering
• keywords: plant-based, yoghurt, clean label, high protein, food technology
• language: English
• id: 9051482
• date added to LUP: 2021-06-11 11:10:39
• date last changed: 2021-06-11 11:10:39