Fermentation conditions improve the quality of plant-based yogurt

Researchers from the Department of Food Agroindustry, including Dr. Jorge Cardona, Dr. Luis Maldonado, and Ing. Ligia Luna, studied how different fermentation times and temperatures influence the quality of plant-based yogurts, particularly those made from soy and almond. The goal of the study, published in the journal LWT, was to compare these products with traditional dairy yogurt and determine whether, under certain conditions, plant-based options can achieve similar sensory characteristics.

One of the most important findings was that soy yogurt responded much better to fermentation than almond yogurt, developing a firmer texture, a more balanced flavor, and a consistency closer to that of conventional yogurt. The study showed that when soy is fermented at moderate temperatures for an extended period, the final product closely approaches the sensory experience of dairy yogurt. In contrast, almond yogurts—though pleasant—tended to be more liquid and were less appreciated in sensory tests.

Este trabajo demuestra que los yogures vegetales no solo son una alternativa viable, sino que pueden alcanzar estándares de calidad comparables a los lácteos siempre que se optimicen adecuadamente las condiciones de fermentación. Este conocimiento abre la puerta a productos más agradables, sostenibles y accesibles para consumidores interesados en dietas basadas en plantas.