Comparative nutritional and physicochemical analysis of plant-based walnut yogurt and commercially available animal yogurt

Abstract

This study aims to investigate better alternatives to animal milk sources for yogurt production. Walnut yogurt was produced by fermentation with Lactiplantibacillus plantarum , a member of the genus Lactobacillus . Its nutritional value and physicochemical properties were analyzed and compared with those of animal yogurts. The results showed that: compared to walnut milk, fermentation resulted in an increase in the content of organic acids (2260.00 mg/kg), total phenolic content (19.23 μg/ml) and DPPH free radical scavenging activity (94.61%) of walnut yogurt. In addition, the content of bitter amino acids in walnut yogurt was reduced by 92% and the flavor quality and antioxidant activity were improved. The content of protein (5.67 g/100g), fat (54.85 g/100g), total solids (19.40 g/100g), total free amino acids (441.39 μg/mL) and bioactivity of walnut yogurt were higher than those of commercially available animal yogurt. Walnut yogurt was found to be acceptable by sensory evaluation. Overall, walnut yogurt had different physicochemical properties (such as total solids content) and higher nutritional value (including antioxidant activity) compared to animal yogurt. This study highlights the differences and advantages between plant-based yogurt and animal-based yogurt, and provides a scientific basis for further optimizing the formula and production process of plant-based yogurt. • Properties of pure walnut yoghurt and animal yoghurt are compared for the first time. • Lactiplantibacillus plantarum fermented walnut milk reduces bitter amino acids. • Fermentation with Lactobacillus enhances the nutritional values of walnut yogurt. • Walnut yogurt has the highest antioxidant activity and free amino acid content.