358: Development of a Healthy Vegan Kefir Alternative Using Pea Milk and MLM-Type Structured Lipid

Introduction

Kefir is a traditional fermented milk product renowned for its probiotic content and numerous health benefits. In response to the growing demand for healthy vegan alternatives, a plant-based kefir was formulated using green pea flour and structured lipid (SL) synthesized from grapeseed oil and capric acid.

Methods

Pea kefir was fortified with 0%, 2%, and 4% SL, with full-fat milk kefir serving as the control. The nutritional composition, including ash, crude protein, crude fat, moisture, and carbohydrate content, was analyzed following AOAC methods. Rheological analysis was performed using a TA texture analyzer. Additionally, titratable acidity, pH, water-holding capacity, and fatty acid profile were monitored over a 21-day storage period. The viability of probiotics before and after digestion was also assessed.

Results

The titratable acidity of control kefir was significantly higher than that of pea kefir, though pH values remained similar across all samples. Pea kefir fortified with 4% SL exhibited the highest water-holding capacity. Rheological analysis revealed that pea kefir with 2% SL addition showed the highest viscosity and shear stress.

Significance

This study highlights the potential of SL-fortified vegan kefir as a viable alternative to traditional dairy-based kefir, offering both nutritional and functional benefits for health-conscious consumers.

Authors: Xinyu Liu, Casimir C. Akoh