Yogurt-like product from lupine (Lupinus albus L.) milk as an alternative to dairy products

Abstract

Recently, the number of people suffering from allergy to caw’s milk has increased. Lupine, a plant rich in protein, can be a good alternative product for non-dairy products production. We aimed to obtain a yogurt-like product based on lupine milk and evaluate its properties. Lupine milk was obtained from lupine seeds, egg white protein powder, disaccharides, and starter cultures were added to the milk to obtain yogurt-like products: samples with maltose, samples with lactose, and samples without sugars. Physico-chemical and microbiological characteristics of the products were determined by the standard techniques. Sensory attributes were evaluated by trained panelists. In the study, the effects of egg white protein powder and disaccharides on the activities of starter cultures and the properties of the yogurt-like products obtained were investigated. The relationship between the addition of sugar and the growth of starter cultures was found to be significant (P < 0.05). In terms of physico-chemical, rheological, and microbiological properties, the yogurt-like products obtained from lupine milk with disaccharides demonstrated good results, especially the sample with maltose. Sensory analysis revealed high sensory properties of the yogurt-like products. Yogurt-like products from lupine milk can be used as an alternative to cow’s milk fermented products, but more detailed studies should be conducted on their formulations.