Use of Neopyropia yezoensis in enriching vegan kefir from oat milk

Abstract

Neopyropia yezoensis algae, which is a rich source of antioxidants and nutrients, has a potential to be a functional food component. In this research, the possibilities of using N. yezoensis algae to enrich vegan kefir were investigated. For this aim, protein, fat, ash, color, brix, antioxidant capacity, total phenolic content and sensory analysis were performed on kefir samples. Additionally, pH, titratable acidity, viscosity, syneresis and microbiological analysis were carried out during the storage period. As the algae concentration increased, dry matter, titratable acidity, fat, ash, total phenolic content, viscosity, antioxidant activity, a∗ and b∗ values of kefir samples increased, while pH and L∗ value decreased statistically significantly (p < 0.05). A decrease was also found in syneresis values (p < 0.05). According to the results of sensory analysis, up to 1% algae can be added without causing unacceptable product in terms of sensory properties. Having positive effects on the antioxidant and nutritional properties of kefir, N. yezoensis powder could be a potential healthy ingredient for various functional foods developed for special groups.