Production of a yogurt‐like product from Lupinus campestris seeds |
| |
Authors: | Cristian Jimnez‐Martínez Humberto Hernndez‐Snchez Gloria Dvila‐Ortiz |
| |
Affiliation: | Cristian Jiménez‐Martínez,Humberto Hernández‐Sánchez,Gloria Dávila‐Ortiz |
| |
Abstract: | 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 × 108 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 |
| |
Keywords: | legumes Lupinus campestris lupin milk yogurt |
|
|