Nutritional and rheological features of lentil protein isolate for yoghurt-like application

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dc.contributor.authorBoeck, Theresa
dc.contributor.authorZannini, Emanuele
dc.contributor.authorSahin, Aylin W.
dc.contributor.authorBez, Juergen
dc.contributor.authorArendt, Elke K.
dc.contributor.funderHorizon 2020en
dc.date.accessioned2021-10-12T08:20:39Z
dc.date.available2021-10-12T08:20:39Z
dc.date.issued2021-07-22
dc.date.updated2021-10-12T07:45:18Z
dc.description.abstractThe 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.en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid1692en
dc.identifier.citationBoeck, T., Zannini, E., Sahin, A. W., Bez, J. and Arendt, E. K. (2021) 'Nutritional and rheological features of lentil protein isolate for yoghurt-like application', Foods, 10(8), 1692 (19pp). doi: 10.3390/foods10081692en
dc.identifier.doi10.3390/foods10081692en
dc.identifier.eissn2304-8158
dc.identifier.endpage19en
dc.identifier.issued8en
dc.identifier.journaltitleFoodsen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/12084
dc.identifier.volume10en
dc.language.isoenen
dc.publisherMDPIen
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. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectFermentationen
dc.subjectPulsesen
dc.subjectLactic acid bacteriaen
dc.subjectPlant-baseden
dc.titleNutritional and rheological features of lentil protein isolate for yoghurt-like applicationen
dc.typeArticle (peer-reviewed)en
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