Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

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Montemurro , M , Pontonio , E , Coda , R & Rizzello , C 2021 , ' Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges ' , Foods , vol. 10 , no. 2 , 316 . https://doi.org/10.3390/foods10020316

Title: Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges
Author: Montemurro, Marco; Pontonio, Erica; Coda, Rossana; Rizzello, Carlo
Contributor: University of Helsinki, Department of Food and Nutrition
Date: 2021-02-03
Language: eng
Number of pages: 21
Belongs to series: Foods
ISSN: 2304-8158
URI: http://hdl.handle.net/10138/328110
Abstract: Due to the increasing demand for milk alternatives, related to both health and ethical needs, plant-based yogurt-like products have been widely explored in recent years. With the main goal to obtain snacks similar to the conventional yogurt in terms of textural and sensory properties and ability to host viable lactic acid bacteria for a long-time storage, several plant-derived ingredients (e.g., cereals, pseudocereals, legumes, and fruits) as well as technological solutions (e.g., enzymatic and thermal treatments) have been investigated. The central role of fermentation in yogurt-like production led to specific selections of lactic acid bacteria strains to be used as starters to guarantee optimal textural (e.g., through the synthesis of exo-polysaccharydes), nutritional (high protein digestibility and low content of anti-nutritional compounds), and functional (synthesis of bioactive compounds) features of the products. This review provides an overview of the novel insights on fermented yogurt-like products. The state-of-the-art on the use of unconventional ingredients, traditional and innovative biotechnological processes, and the effects of fermentation on the textural, nutritional, functional, and sensory features, and the shelf life are described. The supplementation of prebiotics and probiotics and the related health effects are also reviewed.
Subject: 416 Food Science
milk alternatives
lactic acid bacteria
yogurt-like
plant-based foods
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