Abstract
The substitution of animal protein with proteins of plant origin is a viable way to decrease the negative impact caused by animal husbandry on the environment. Pulse consumption has been widely promoted as a nutritious contribution to protein supplementation. In this study, an emulsion of lentil (Lens culinaris) protein isolate is fermented with lactic acid bacteria (LAB) to manufacture a yoghurt alternative and the techno-functional properties compared to a dairy- and a soy-based product with similar protein contents. The yoghurt-like products are subjected to large and small deformation analysis, quantification of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP), water holding capacity tests, protein profile analysis and the gel structure is visualised by confocal laser scanning microscopy (CLSM). The lentil yoghurt alternative shows good water holding capacity, high firmness and consistency values in large deformation analysis, with cohesiveness and viscosity not significantly different from that of dairy yoghurt. The high gel strength and rigidity of the lentil yoghurt gels measured by small deformation analysis is well-reflected in the dense protein matrix in the CLSM graphs. FODMAP content of the lentil yoghurt is very low, making it suitable for consumption by irritable bowel syndrome (IBS) patients. Our results show that lentil protein isolate is an excellent base material for producing a plant-based yoghurt alternative.
Highlights
The growth of the world population and the strains put on crops by climate change will pose a challenge to global food security in the years to come [1]
It has been shown in this study that lentil protein isolate is a well-suited base material for a plant-based yoghurt alternative with a low environmental impact
Lab-on-a-Chip capillary electrophoresis indicated that the lactic acid bacteria (LAB) used in this study did not degrade the lentil protein, so no significant changes in nutritional protein quality by fermentation are expected in this case
Summary
The growth of the world population and the strains put on crops by climate change will pose a challenge to global food security in the years to come [1]. Pulses are mainly grown in developing countries in the middle latitudes, where they play an essential part in food security and soil health, due to their nitrogenfixing ability [10]. While pulses currently only constitute 5% of the global daily protein intake, this number is much higher in some developing countries, making up >30% in Rwanda and >10% in India and Brazil [11]. Rising temperatures and more frequent droughts, due to climate change, threaten pulse yields in marginal environments. They facilitate pulse production in areas previously too cold, such as northern areas of Europe or Russia [12,13]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
