Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives

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dc.contributor.authorBoeck, Theresa
dc.contributor.authorSahin, Aylin W.
dc.contributor.authorZannini, Emanuele
dc.contributor.authorArendt, Elke K.
dc.contributor.funderHorizon 2020en
dc.date.accessioned2021-10-12T08:01:44Z
dc.date.available2021-10-12T08:01:44Z
dc.date.issued2021-06-14
dc.date.updated2021-10-12T07:42:54Z
dc.description.abstractPlant-based yogurt alternatives are increasing in market value, while dairy yogurt sales are stagnating or even declining. The plant-based yogurt alternatives market is currently dominated by products based on coconut or soy. Coconut-based products especially are often low in protein and high in saturated fat, while soy products raise consumer concerns regarding genetically modified soybeans, and soy allergies are common. Pulses are ideally suited as a base for plant-based yogurt alternatives due to their high protein content and beneficial amino acid composition. This review provides an overview of pulse nutrients, pro-nutritional and anti-nutritional compounds, how their composition can be altered by fermentation, and the chemistry behind pulse protein coagulation by acid or salt denaturation. An extensive market review on plant-based yogurt alternatives provides an overview of the current worldwide market situation. It shows that pulses are ideal base ingredients for yogurt alternatives due to their high protein content, amino acid composition, and gelling behavior when fermented with lactic acid bacteria. Additionally, fermentation can be used to reduce anti-nutrients such as a-galactosides and vicine or trypsin inhibitors, further increasing the nutritional value of pulse-based yogurt alternatives.en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationBoeck, T., Sahin, A. W., Zannini, E. and Arendt, E. K. (2021) 'Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives', Comprehensive Reviews in Food Science and Food Safety, 20(4), pp. 3858-3880. doi: 10.1111/1541-4337.12778en
dc.identifier.doi10.1111/1541-4337.12778en
dc.identifier.endpage3880en
dc.identifier.issn1541-4337
dc.identifier.issued4en
dc.identifier.journaltitleComprehensive Reviews in Food Science and Food Safetyen
dc.identifier.startpage3858en
dc.identifier.urihttps://hdl.handle.net/10468/12083
dc.identifier.volume20en
dc.language.isoenen
dc.publisherJohn Wiley & Sons, Inc.en
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::IA/862957/EU/Smart Protein for a Changing World. Future-proof alternative terrestrial protein sources for human nutrition encouraging environment regeneration, processing feasibility and consumer trust and accepta/SMART PROTEINen
dc.rights© 2021, the Authors. Comprehensive Reviews in Food Science and Food Safety is published by Wiley Periodicals LLC on behalf of the Institute of Food Technologists. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectFermentationen
dc.subjectLactic acid bacteriaen
dc.subjectLegumesen
dc.subjectMarket reviewen
dc.subjectDairy alternativesen
dc.titleNutritional properties and health aspects of pulses and their use in plant-based yogurt alternativesen
dc.typeArticle (peer-reviewed)en
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