Fatty acid content and composition of plant-based yogurt alternatives: comparable to cow’s milk yogurts
Document Type
Book
Files
Publication Date
Fall 9-17-2024
Description
As consumers have incorporated more aspects of planetary health in their dietary choices, the market for yogurt and plant-based yogurt alternatives has expanded. However, the extent to which these foods may be substituted, specifically in relation to their fatty acid content and composition, remains unclear. The objectives of this study were to analyze and compare the fatty acid content and composition per one cup (245 g) serving of yogurt and yogurt alternatives available on the market in Chittenden County, Vermont. A total of 67 yogurt and yogurt alternatives were purchased, including cow’s milk yogurts as well as soy-based, almond-based, and coconut-based yogurts. For each yogurt, total lipids were extracted, trans esterified, and analyzed via gas-liquid chromatography. Based on total fat content, cow’s milk yogurts and soy-based yogurts contained less total fat per serving than coconut-based yogurts, while almond-based yogurts did not differ from the other yogurt types. Saturated fatty acids were the major fatty acid class present in coconut-based and cow’s milk yogurts, but coconut-based yogurts contained approximately twice the saturated fatty acid content of cow’s milk yogurts. Almond- and soy-based yogurts contained predominantly unsaturated fatty acids; the content of monounsaturated fatty acids of almond-based yogurts was more than twice that of the other yogurt types, while the content of polyunsaturated fatty acids of almond- and soy-based yogurts was comparable. Further, the n-6 to n-3 ratio present in almond-based yogurts was substantially greater than soy -based and cow’s milk yogurts. Coconut-based yogurts contain negligible n-3 fatty acid contents. Based on these differences, plant-based yogurt alternatives are not direct substitutes for cow’s milk yogurts and substitutions should be made with attention to the differences in fatty acid content and composition.
City
Burlington, Vermont
Keywords
Yogurt alternatives, fatty acid composition, plant-based yogurts, dietary substitution
Recommended Citation
Taormina, Victoria, "Fatty acid content and composition of plant-based yogurt alternatives: comparable to cow’s milk yogurts" (2024). Food Systems Summit 2024. 38.
https://scholarworks.uvm.edu/fss2024/38
