Production of vegetable yoghurt like from lupin milk

Abstract

The objective of the present study was to produce vegetable milk from lupine seeds as an alternative to natural milk in the yogurt like production. Lupine yoghurt like was made from in-permeate lupine extract fortified with different levels of milk protein concentrate (MPC) powder in comparison with cow-milk yoghurt. Where lupine milk was extracted from soaked legume lupine (Lupinus angustifolius) seeds using milk permeate (1Kg beans / 5 Kg permeate) and divided into 4 equal portions and fortified with MPC powder at level of nil, 1, 2 or 3%. All treatments were converted into yoghurt using 3% bacterial starter culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus (1:1). The results showed that, the addition of MPC to lupine extract led to increase in the total solids content of resultant yoghourts like. Also, cow yoghourt had significantly higher fat content than lupine yoghurt like. Adding MPC to the lupine yoghurt milk resulted in lower fat content. Cow yoghurt had lowest protein content while lupine yoghurt with 3% MPC showed the highest protein content. Crude fiber content of lupine yoghurt without MPC was found to be highest than other yoghurt treatments. Values of viscosity were increased more with ascending ratios of MPC in Lupine milk. Hardness and springiness values of all lupine yoghurt treatments were increased during cold storage and the increase in these two texture parameters were positively correlated to the MPC level. Str. theromphillus or Lb. delbrueckii ssp. bulgaricus count in yoghurt made from cow milk showed higher counts than that of lupine-milk yoghurt like. All samples were free from any contamination either with yeast or fungi organism whether when fresh or after 7 days of cold storage while they appeared after 14 days. All yoghurt were sensory acceptable especially that fortified with 3% MPC powder, which helped to beany flavor disappearing.

The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (Lupinus angustifolius L.) Seeds

“…Lupin is a grain crop with excellent nutritional value and stands out for its high protein content [ 28 , 29 , 30 , 31 ]. Moreover, it has both health and commercial value in the food industry, and is rich in phytochemicals (such as polyphenols, phytosterols, squalene) [ 25 , 28 , 29 , 32 , 33 ]. About 400 species of lupin (genus: Lupinus L.) have been found in nature.…”

“…Lupin seeds are often consumed as an appetizer, furthermore they can be milled into flour and used for the manufacturing of baked goods and pastry products [ 31 , 35 ]. Moreover, lupin could be used for production dairy additives and dairy substitutes such as plant milk and yogurt [ 16 , 33 , 34 , 35 , 37 , 38 ]. Fermentation of lupin was successfully carried out with the use of moulds and yeast ( Aspergillus sp., Candida sp., Rhizopus oryzae, Saccharomyces sp.…”

Artificial Intelligence-Powered Optimization and Milk Permeate Upcycling for Innovative Sesame Milk with Enhanced Probiotic Viability and Sensory Appeal

“…This might indicate that the visual characteristics of PSM, potentially due to the presence of milk permeate, were more like cow’s milk than those of WSM. Permeate, with its milky origin, has been shown to contribute a milky taste and aroma to other plant-based milk alternatives . This aligns with the sensory evaluation results for flavor, where PSM scored closer to cow’s milk compared to WSM.…”

Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits to Human Health

“…With a high protein content of 25-40% can be used in milk-like products and substitutes, there is a growing interest in the production of lupine, due to its potential as a protein source, or for pharmaceutical purposes due to the high alkaline content, such as a natural component. Lupine milk-like plays a key role in meeting demand as an alternative to cow or human milk [37,38].…”