Modelling and characterisation of plant-based yogurt produced with almond milk, and fortified with different concentrations of Chlorella vulgaris

In recent years, consumers’ interest in plant-based dairy alternatives has surged, leading to a marketplace filled with various options. The present work, therefore, aimed to develop a novel functional yogurt-like product by combining almond milk with different concentrations of Chlorella vulgaris (0.25, 0.50, and 0.75%) to provide a quality alternative for individuals with lactose intolerance, milk allergies, or those following a vegan diet. The present work evaluated several quality parameters, including physicochemical, rheological, microbial, and sensorial characteristics. On the first day of storage, the energy values were highest in the A sample (99.59 kcal/100 mL) and lowest in the A75 sample (92.03 kcal/100 mL). The levels of calcium and magnesium were greater in the vegan yogurt fortified with Chlorella vulgaris. Additionally, increasing the amount of Chlorella vulgaris resulted in lower L* values, and higher a* and b* values, than the control. The fortification of Chlorella vulgaris improved the firmness and cohesiveness of the vegan yogurt while reducing the consistency and viscosity index. The total phenolic content and antioxidant activity of the yogurts ranged from 4.98 to 43.22 mg GAE/100 g and 26.47 to 47.72%, respectively. Panellists rated the yogurt samples made with 0.25% Chlorella vulgaris and almond milk the highest.