Production of vegetable yoghurt like from lupin milk

Document Type : Original Article

Authors

1 Dept of Food Sci., Fac. Agric., Ain Shams Univ.

2 Dept. of Food Science, Fac. Agric., Ain Shams

3 Dept. of Food Sci., Fac. Agric., Ain Shams Univ.

4 Dairy Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

Abstract

The objective of the present study was to produce vegetable milk from lupine seeds as an alternative to natural milk in the yogurt like production.
Lupine yoghurt like was made from in-permeate lupine extract fortified with different levels of milk protein concentrate (MPC) powder in comparison with cow-milk yoghurt. Where lupine milk was extracted from soaked legume lupine (Lupinus angustifolius) seeds using milk permeate (1Kg beans / 5 Kg permeate) and divided into 4 equal portions and fortified with MPC powder at level of nil, 1, 2 or 3%. All treatments were converted into yoghurt using 3% bacterial starter culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus (1:1).
The results showed that, the addition of MPC to lupine extract led to increase in the total solids content of resultant yoghourts like. Also, cow yoghourt had significantly higher fat content than lupine yoghurt like. Adding MPC to the lupine yoghurt milk resulted in lower fat content. Cow yoghurt had lowest protein content while lupine yoghurt with 3% MPC showed the highest protein content. Crude fiber content of lupine yoghurt without MPC was found to be highest than other yoghurt treatments. Values of viscosity were increased more with ascending ratios of MPC in Lupine milk. Hardness and springiness values of all lupine yoghurt treatments were increased during cold storage and the increase in these two texture parameters were positively correlated to the MPC level. Str. theromphillus or Lb. delbrueckii ssp. bulgaricus count in yoghurt made from cow milk showed higher counts than that of lupine-milk yoghurt like. All samples were free from any contamination either with yeast or fungi organism whether when fresh or after 7 days of cold storage while they appeared after 14 days.
All yoghurt were sensory acceptable especially that fortified with 3% MPC powder, which helped to beany flavor disappearing.

Keywords

Arab Universities Journal of Agricultural Sciences
Volume 27, Issue 4
Agric. Economic Nos. 361 & 164 pp. 2037-2077 Agric. Biochemistry No. 165 pp. 2079-2088 Agric. Engineering Nos. 166 & 167 pp. 2089-2113 Agric. Microbiology No. 168 pp. 2115-2126 Food Sciences Nos. 169 … 174 pp. 2127-2203
November and December 2019
Pages 2155-2165

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