Production of a yogurt‐like product from Lupinus campestris seeds

Abstract

A Lupinus campestris milk-like product was obtained with 6.3% protein by using an alkaline thermal treatment. The colour of the suspension showed a greater similarity to cow's milk than to commercial soymilk. To adjust the carbohydrate concentration and induce fermentation, 3% of sucrose and 1.5% of lactose were added. The product was pasteurized and inoculated with a culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp bulgaricus. A lupin yogurt-like product with pH 4.02, 0.87% lactic acid, and a lactic acid bacteria count (3.2 × 10 8 CFU ml −1 ) and viscosity similar to commercial cow's milk yogurt was obtained. The amino acid composition of the proteins in the lupin milk and yogurt products had a good balance, with the exception, as in other legumes, of the sulphur-containing amino acids. Sensory evaluation indicated that the product was well accepted by consumers. These results offer a good possibility for the utilization of this legume in human nutrition through the elaboration of products that are analogous to others already present in the commercial market.

Effect of Lupine Powder on Rheological, Chemical and Microbiological Properties of Yoghurt

“…Data presented in Table (5) indicated that total bacterial count, total coliform, faecal coliform, total moulds and yeasts, Staph aureus, L. bulgaricus and S. thermophilus counts exhibited approximately the same in plain and lupine yoghurt samples at zero time with exist markedly increasing in L. bulgaricus and S. thermophilus counts of lupine yoghurt samples and disappearance of molds in all examined yoghurt samples. These data are agreed with Jimenez-Martinez et al (2003) where Lupines campestris milkwas obtained with 6.3% protein by using an alkaline thermal treatment. The product was pasteurized and inoculated with a culture of Streptococcus thermophiles and Lactobacillus delbrueckii ssp bulgaricus.…”

Lupinus mutabilis: Composition, Uses, Toxicology, and Debittering

“…In general, lupin products present a good sensory acceptance (Cremer, 1983;Gross et al, 1976;Jiménez-Martínez et al, 2003b), which can be higher than for soya bean products (Jiménez-Martínez et al, 2003b). Gross et al (1983) found that bread made with 90 % wheat flour and 10 % L. mutabilis flour had an acceptability (72.7 / 100) similar to bread made with 100% wheat flour (74.8 / 100).…”

“…Note that the product made with the rice-lupin blend had the highest mineral content compared with two other products. Only the calcium content in the ricelupin product was significantly lower than in the rice-soya bean product.These results suggest that L. mutabilis can be used to improve the nutritional composition of different products because lupins increase the nutrient content(Jiménez-Martínez et al, 2003b).…”

Fermentation performance of lactic acid bacteria in different lupin substrates-influence and degradation ability of antinutritives and secondary plant metabolites

“…For the production of legume-based food it is therefore advantageous to use fermented substrates as they exhibit a longer shelf life, less off-flavour, a higher digestibility and nutritive value (Steinkraus et al 1960;Camacho et al 1991;da Silva et al 2005;Schindler et al 2011;Teixeira et al 2012;Gefrom et al 2013). Fermentation of lupin substrates has been mostly carried out with the purified protein isolate which contains low concentrations of secondary plant metabolites (Jim enez-Mart ınez et al 2003;Lampart-Szczapa et al 2006;Schindler et al 2011), whereas only few studies exist using the lupin seed flour for fermentation (Camacho et al 1991;Jul et al 2003; Bartkiene et al 2013). Therefore, only scarce research information exists about the interaction of secondary plant metabolites and antinutritives in lupin raw materials with micro-organisms.…”