Food Engineers Develop a ‘Super Yoghurt’ Using Lupins and Oats

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Food engineers have recently discovered that Australian, lupins, an ancient legume, could rival dairy in taste and texture while still being nutritious.

The study was published in the Journal of Food Hydrocolloids.

In their pursuit of healthier and more sustainable yoghurt alternatives, the scientists from Monash University fermented different strains of probiotic bacteria and refrigerated them for seven days, then examined how the mixtures affected yoghurt quality.

The standout formulation was lupin-oat milk yoghurt fermented with a combination of Lactobacillus plantarum and Bifidobacterium probiotics.

The probiotic mixture accelerated the fermentation process and mimics the texture, taste, and appearance of dairy yoghurt, according to a panel of 20 individuals from Monash. They also found the formulation to have higher nutritional value over traditional plant-based options.

The food engineers said the lupins’ high protein and fibre content and the unique probiotic combination contributed to the yoghurt’s thick, creamy palate, substantial nutritional profile, and texture.

“Our analyses show oat-lupin yoghurt is equally as natural and nutritious as dairy yoghurt,” the study’s co-author Associate Professor Dhital said.

“It’s also lower in saturated fats compared to most coconut-based yoghurts, and potent with other micro-macro nutrients and beneficial bacteria that make it an enticing alternative for the yoghurt industry.”

Plant-Based Yoghurts

Demand for plant-based yoghurts has surged as more people embrace vegetarian and vegan diets. However, developing these products presents challenges, particularly in replicating the texture, taste, and nutritional value of dairy yoghurt. 

Recent review studies document these difficulties in developing plant-based options, primarily due to the challenges of achieving desirable texture and sensory properties while ensuring nutritional value.

Damodar Dhakal, co-author of the study, described their lupin-oat yoghurt as a breakthrough in plant-based food innovation.

“This is a next-generation plant-based yoghurt I think consumers have been waiting for,” the PhD candidate said.

“Manufacturers interested in developing the lupin-oat yoghurt into a commercial product are free to utilise our research and we are happy to offer technical support to industry.”

The Australian sweet lupin is known for its high protein content, nutritional benefits, and environmentally friendly ability to improve soil health.

The team hopes that this advancement paves the way for superior options for people who enjoy plant-based yoghurts.