Design of plant-based yogurt alternatives containing high dietary fiber and protein content for consumers with irritable bowel syndrome (IBS)

Some concerns have emerged about gastrointestinal symptoms from foods made from cereals and legumes due to the presence of fermentable oligo-, di-, mono-saccharides, and polyols (FODMAPs). These poorly absorbed carbohydrates ferment in the large intestine, causing rapid gas production and osmotic effects, which are particularly problematic for consumers with IBS. The challenge is to create a food product that is not only low in FODMAPs but also rich in dietary fiber and protein content to promote consumer health. This study screened various lactic acid bacteria for their ability to reduce FODMAPs, aiming to develop plant-based yogurt alternatives. The final products were then measured for different properties. A total of six yogurt alternatives were developed based on the mixture of oat bran concentrate – pea protein concentrate (OBC-PPC) and oat bran concentrate – pea protein isolate (OBC-PPI) in combination with selected Pediococcus pentosaceus and Leuconostoc mesenteroides as starter cultures. The oligosaccharide content of OBC-PPC yogurt alternatives was 0.52-0.58 g/100 g, while OBC-PPI yogurt alternatives contained 0.02-0.14 g/100 g of oligosaccharides. There was no excess fructose detected in any samples. OBC-PPC yogurt alternatives also showed a higher in vitro colonic gas production than OBC-PPI samples. Both OBC-PPC and OBC-PPI yogurt alternatives could be claimed as high in protein, with the protein content of 5.81-5.99 g/100 g. OBC-PPC yogurt alternatives could be claimed as high in fiber, while OBC-PPI yogurt alternatives could be claimed as a source of fiber. OBC-PPC yogurt alternatives showed a higher acidity than those made from OBC-PPI, while both types of products showed high water holding capacity and low syneresis. The firmness between yogurt alternatives was not significant difference, except those fermented with P. pentosaceus. This study showed the potential to develop high protein, high dietary fiber, and low-FODMAP plant-based yogurt alternatives for consumers with IBS. However, the serving size must be managed to limit FODMAP intake for those that are high in dietary fiber