TY - JOUR
T1 - Production of a yogurt-like product from Lupinus campestris seeds
AU - Jiménez-Martínez, Cristian
AU - Hernández-Sánchez, Humberto
AU - Dávila-Ortiz, Gloria
PY - 2003/5/1
Y1 - 2003/5/1
N2 - A Lupinus campestris milk-like product was obtained with 6.3% protein by using an alkaline thermal treatment. The colour of the suspension showed a greater similarity to cow's milk than to commercial soymilk. To adjust the carbohydrate concentration and induce fermentation, 3% of sucrose and 1.5% of lactose were added. The product was pasteurized and inoculated with a culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp bulgaricus. A lupin yogurt-like product with pH 4.02, 0.87% lactic acid, and a lactic acid bacteria count (3.2 × 108 CFU ml-1) and viscosity similar to commercial cow's milk yogurt was obtained. The amino acid composition of the proteins in the lupin milk and yogurt products had a good balance, with the exception, as in other legumes, of the sulphur-containing amino acids. Sensory evaluation indicated that the product was well accepted by consumers. These results offer a good possibility for the utilization of this legume in human nutrition through the elaboration of products that are analogous to others already present in the commercial market.
AB - A Lupinus campestris milk-like product was obtained with 6.3% protein by using an alkaline thermal treatment. The colour of the suspension showed a greater similarity to cow's milk than to commercial soymilk. To adjust the carbohydrate concentration and induce fermentation, 3% of sucrose and 1.5% of lactose were added. The product was pasteurized and inoculated with a culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp bulgaricus. A lupin yogurt-like product with pH 4.02, 0.87% lactic acid, and a lactic acid bacteria count (3.2 × 108 CFU ml-1) and viscosity similar to commercial cow's milk yogurt was obtained. The amino acid composition of the proteins in the lupin milk and yogurt products had a good balance, with the exception, as in other legumes, of the sulphur-containing amino acids. Sensory evaluation indicated that the product was well accepted by consumers. These results offer a good possibility for the utilization of this legume in human nutrition through the elaboration of products that are analogous to others already present in the commercial market.
KW - Legumes
KW - Lupin milk
KW - Lupinus campestris
KW - Yogurt
UR - http://www.scopus.com/inward/record.url?scp=0038398655&partnerID=8YFLogxK
U2 - 10.1002/jsfa.1385
DO - 10.1002/jsfa.1385
M3 - Artículo
SN - 0022-5142
VL - 83
SP - 515
EP - 522
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
IS - 6
ER -