Premium
Production of a yogurt‐like product from Lupinus campestris seeds
Author(s) -
JiménezMartínez Cristian,
HernándezSánchez Humberto,
DávilaOrtiz Gloria
Publication year - 2003
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1385
Subject(s) - food science , streptococcus thermophilus , fermentation , lactic acid , lactose , lactobacillus , pasteurization , legume , chemistry , sucrose , bacillus subtilis , bacteria , biology , botany , genetics
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. Copyright © 2003 Society of Chemical Industry