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Article

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

1
School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland
2
Fraunhofer Institute for Process Engineering and Packaging, Giggenhauser Str. 35, 85354 Freising, Germany
3
APC Microbiome Ireland, University College Cork, T12 YT20 Cork, Ireland
*
Author to whom correspondence should be addressed.
Foods 2021, 10(8), 1692; https://doi.org/10.3390/foods10081692
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
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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. https://doi.org/10.3390/foods10081692

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. https://doi.org/10.3390/foods10081692

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. https://doi.org/10.3390/foods10081692

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