‘Innovative Food Engineers Create ‘Super Yoghurt’ Infused with Lupins and Oats’
Food engineers have developed a new lupin-oat milk yoghurt.
A recent discovery by food engineers revealed that Australian lupins, an ancient legume, could be a viable alternative to dairy in terms of taste, texture, and nutrition.
This breakthrough study was published in the Journal of Food Hydrocolloids.
In their quest for healthier and more sustainable yoghurt options, scientists from Monash University experimented with fermenting various probiotic bacteria strains and refrigerating them for seven days to observe the impact on yoghurt quality.
The most successful formulation was lupin-oat milk yoghurt fermented with a blend of Lactobacillus plantarum and Bifidobacterium probiotics.
According to a taste test by a panel of 20 individuals from Monash, this probiotic mixture hastened the fermentation process and successfully replicated the texture, taste, and appearance of dairy yoghurt. They also noted that the formulation had higher nutritional value compared to traditional plant-based alternatives.
The food engineers attributed the success of the yogurt to the high protein and fiber content of lupins, combined with the unique probiotic blend, resulting in a rich, creamy texture with significant nutritional benefits.
“Our analysis indicates that oat-lupin yoghurt is just as natural and nutritious as dairy yoghurt,” said Associate Professor Dhital, co-author of the study. “It also contains lower saturated fats than most coconut-based yoghurts and is packed with essential nutrients and beneficial bacteria, making it an appealing option for the yoghurt industry.”
Plant-Based Yoghurts
The demand for plant-based yoghurts has been on the rise as more people adopt vegetarian and vegan diets. However, developing these products poses challenges, especially in replicating the texture, taste, and nutritional value of dairy yoghurts.
Co-author of the study, Damodar Dhakal, described the lupin-oat yoghurt as a groundbreaking innovation in the plant-based food industry.
“This next-generation plant-based yoghurt is something that consumers have been waiting for,” said the PhD candidate. “Manufacturers interested in commercializing the lupin-oat yoghurt can utilize our research, and we are available to provide technical support to the industry.”
Australian sweet lupins are renowned for their high protein content, nutritional advantages, and eco-friendly benefits in improving soil health.
The research team hopes that this development will pave the way for superior plant-based yoghurt options for consumers.
