Nutritional properties and health aspects of pulses and their use in plant‐based yogurt alternatives

Abstract

Plant‐based yogurt alternatives are increasing in market value, while dairy yogurt sales are stagnating or even declining. The plant‐based yogurt alternatives market is currently dominated by products based on coconut or soy. Coconut‐based products especially are often low in protein and high in saturated fat, while soy products raise consumer concerns regarding genetically modified soybeans, and soy allergies are common. Pulses are ideally suited as a base for plant‐based yogurt alternatives due to their high protein content and beneficial amino acid composition. This review provides an overview of pulse nutrients, pro‐nutritional and anti‐nutritional compounds, how their composition can be altered by fermentation, and the chemistry behind pulse protein coagulation by acid or salt denaturation. An extensive market review on plant‐based yogurt alternatives provides an overview of the current worldwide market situation. It shows that pulses are ideal base ingredients for yogurt alternatives due to their high protein content, amino acid composition, and gelling behavior when fermented with lactic acid bacteria. Additionally, fermentation can be used to reduce anti‐nutrients such as α‐galactosides and vicine or trypsin inhibitors, further increasing the nutritional value of pulse‐based yogurt alternatives.

Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application

“…Adequate dietary protein uptake is essential for maintaining health, and as plant-based yoghurt alternatives are often used to replace dairy-based products in the diet, it is crucial that these substitutes provide the consumer with similar protein contents [22]. While soy-based yoghurt alternatives typically are high in protein [23], soy is a common allergen [24,25]. Previous studies have successfully investigated the suitability of other pulses and pulse protein isolates as the base material for yoghurt alternatives, such as lupin protein isolate [26], black beans [27] or faba bean flour [28].…”

Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues

“…The legume refers to the fruit of the plants in the Fabaceae family, while the seeds within the fruit pods are typically called pulses. They are popular for their low cost compared to other staple food sources such as nuts, as well as their high protein content [ 22 , 23 ]. This makes them a prime choice for dairy analogues that require sufficient protein levels to meet both functionality and nutritional standards [ 18 , 22 , 24 ].…”

“…They are popular for their low cost compared to other staple food sources such as nuts, as well as their high protein content [ 22 , 23 ]. This makes them a prime choice for dairy analogues that require sufficient protein levels to meet both functionality and nutritional standards [ 18 , 22 , 24 ]. Legumes are also a good source of minerals and water-soluble vitamins, and they contain polyphenols and phytosterols, both of which are bioactive classes of compounds and provide various health benefits such as antioxidant properties and reduced cholesterol absorption [ 4 ].…”

“…During yoghurt fermentation, lactose is fermented to form lactic acid, which gives yoghurt its signature tangy flavour and induces the acid gelation of casein, a major protein in milk. This forms the firm, viscous, and cohesive gel characteristic of dairy yoghurts [ 22 , 127 ]. The absence of casein in plant matrices as well as dairy-incompatible, native plant flavours are thus key hurdles towards the development of a stable, palatable, and dairy-like yoghurt analogue [ 22 , 158 , 161 ].…”

“…This forms the firm, viscous, and cohesive gel characteristic of dairy yoghurts [ 22 , 127 ]. The absence of casein in plant matrices as well as dairy-incompatible, native plant flavours are thus key hurdles towards the development of a stable, palatable, and dairy-like yoghurt analogue [ 22 , 158 , 161 ].…”