Next Article in Journal
Frying Conditions, Methyl Cellulose, and K-Carrageenan Edible Coatings: Useful Strategies to Reduce Oil Uptake in Fried Mushrooms
Previous Article in Journal
Cooked Black Turtle Beans Ameliorate Insulin Resistance and Restore Gut Microbiota in C57BL/6J Mice on High-Fat Diets

Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application

School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland
Fraunhofer Institute for Process Engineering and Packaging, Giggenhauser Str. 35, 85354 Freising, Germany
APC Microbiome Ireland, University College Cork, T12 YT20 Cork, Ireland
Author to whom correspondence should be addressed.
Foods 2021, 10(8), 1692;
Received: 3 June 2021 / Revised: 13 July 2021 / Accepted: 20 July 2021 / Published: 22 July 2021
(This article belongs to the Section Plant Foods)
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. View Full-Text
Keywords: fermentation; pulses; lactic acid bacteria; plant-based fermentation; pulses; lactic acid bacteria; plant-based
Show Figures

Graphical abstract

MDPI and ACS Style

Boeck, T.; Zannini, E.; Sahin, A.W.; Bez, J.; Arendt, E.K. Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application. Foods 2021, 10, 1692.

AMA Style

Boeck T, Zannini E, Sahin AW, Bez J, Arendt EK. Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application. Foods. 2021; 10(8):1692.

Chicago/Turabian Style

Boeck, Theresa, Emanuele Zannini, Aylin W. Sahin, Juergen Bez, and Elke K. Arendt 2021. "Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application" Foods 10, no. 8: 1692.

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Back to TopTop