Physicochemical, microbial, and sensory characterization of quinoa-based vegan yogurt as a functional plant-based fermented product

Background This study aimed to develop quinoa-based vegan yogurt products in response to the increasing interest in plant-based diets and to evaluate their sensory, chemical, and microbiological properties. Methods In the first phase, four quinoa-based yogurt formulations were prepared using different starter culture and activation strategies, and fermented under controlled conditions. In the second phase, samples were subjected to sensory analysis by 12 trained panelists and 80 consumer panelists, evaluating appearance, taste, color, aroma, texture, flavor, and overall acceptability. Additionally, functional properties (total phenolic content [TPC] and antioxidant capacity [CUPRAC]) and proximate compositions (crude protein, total fat, and moisture content) were analyzed and compared with a commercially available rice-based vegan yogurt. Results The findings indicated that quinoa-based vegan yogurts are a promising alternative in terms of nutritional value, functional properties, and sensory acceptability. Microbiological analyses revealed viable lactic acid bacteria (LAB) counts ranging from 6.9 to 8.2 log CFU/g, confirming successful fermentation. Conclusion Quinoa-based vegan yogurts exhibit superior protein content, strong antioxidant capacity, and high consumer acceptability compared to commercial rice-based alternatives, demonstrating their strong potential as functional plant-based fermented products.