Australian Scientists have Developed a Plant-based Yogurt Made From Lupin, Comparable to Dairy Alternatives
Source: agroxxi.ru
Food engineers from Monash University have created a yogurt based on Australian sweet lupin and oats, which matches dairy products in texture and taste, but surpasses conventional plant-based yogurts in nutritional content.
In the study led by Associate Professor Sushil Dhital and PhD candidate Damodar Dhakal, the team used a combination of probiotics Lactobacillus plantarum and Bifidobacterium for fermentation, achieving a high level of creaminess and an improved nutritional profile for the product.
According to the researchers, the unique properties of lupin—a centuries-old legume that accounts for 85% of the world’s food-grade lupin harvest in Western Australia—make it an ideal base for next-generation plant-based yogurts. The yogurt made from lupin and oat milk contains high levels of protein and fiber, with lower saturated fats than coconut-based alternatives, making it an appealing option for the healthy food market.
The study, published in Food Hydrocolloids, offers manufacturers an innovative solution for creating eco-friendly and highly nutritious products, as well as technical support from Monash University scientists.
According to the researchers, the unique properties of lupin—a centuries-old legume that accounts for 85% of the world’s food-grade lupin harvest in Western Australia—make it an ideal base for next-generation plant-based yogurts. The yogurt made from lupin and oat milk contains high levels of protein and fiber, with lower saturated fats than coconut-based alternatives, making it an appealing option for the healthy food market.
The study, published in Food Hydrocolloids, offers manufacturers an innovative solution for creating eco-friendly and highly nutritious products, as well as technical support from Monash University scientists.
