Comparative quality assessment of plant-based kefir as a vegan alternative to traditional kefir

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dc.authorid0000-0002-1067-061X
dc.authorid0000-0002-4954-1778
dc.authorid0000-0001-6353-4438
dc.authorid0000-0001-5025-8702
dc.authorid0000-0002-4679-2555
dc.contributor.authorMeral-Aktas, Hacer
dc.contributor.authorBazu-Cirpici, Burcu
dc.contributor.authorAktas, Haktan
dc.contributor.authorKadiroglu, Hafsa
dc.contributor.authorCetin, Bulent
dc.date.accessioned2026-02-28T12:17:48Z
dc.date.available2026-02-28T12:17:48Z
dc.date.issued2025
dc.departmentBayburt Üniversitesi
dc.description.abstractPlant-based milk is emerging as a promising alternative for vegan and vegetarian diets and for people who are allergic to animal products. In this study, kefir was produced using hazelnut, walnut, and cashew milk, and fermented with a combination of Bifidobacterium longum (human origin) and selected autochthonous microbial strains with probiotic potential found in traditional kefir. Significant variation was identified in the physicochemical, microbiological and sensory analyses of kefir produced with plant-based milk and cow milk kefir as a control. In particular, phenolic compound and total phenolic contents were found to be greater in plant-based kefir than in cow milk kefir. Notably, walnut kefir exhibited the highest total phenolic content at 843 mg GAE/L, compared to 83 mg GAE/L in cow milk kefir, highlighting a significant increase in antioxidant potential. On the other hand, the sensory properties of cow milk kefir were rated higher than those of kefir made with plant-based milk. These findings suggest that plant-based kefir can serve as a vegan beverage alternative, although further development is needed to improve flavour acceptability.
dc.description.sponsorshipAtaturk University Scientific Research Projects Coordination Centre (BAP) [FBA-2023-11334]
dc.description.sponsorshipThis research was funded by the Ataturk University Scientific Research Projects Coordination Centre (BAP), grant number FBA-2023-11334.
dc.identifier.doi10.1016/j.fbio.2025.107062
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-105007882859
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2025.107062
dc.identifier.urihttps://hdl.handle.net/20.500.12403/5989
dc.identifier.volume70
dc.identifier.wosWOS:001512909100004
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Bioscience
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260218
dc.subjectPlant-based milk
dc.subjectKefir
dc.subjectMicroorganisms with probiotic potential
dc.subjectPhenolic component
dc.titleComparative quality assessment of plant-based kefir as a vegan alternative to traditional kefir
dc.typeArticle

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