Development and Evaluation of Vegan Yogurts and Sour Milk Alternatives from White Lupin

Abstract

Abstract A method to produce white lupin milk was devised, leading to the creation of fermented, dairy-like products. We developed vegan yogurt and sour milk alternatives using white lupin milk. Two mesophilic (CHN-11, CHN-22) and two thermophilic (YC-380, YC-X11) commercial yoghurt cultures were tested, with thermophilic ones yielding superior sensory outcomes for lupin-based yogurt alternatives. The sensory appeal of these products improved with inulin addition. Fourteen panelists assessed the products using a nine-point hedonic scale. Strawberry and peach-flavored white lupin yogurt alternatives achieved sensory scores comparable to cow milk yogurts, suggesting their potential as true substitutes. The sensory values of strawberry and peach-flavored white lupin-based yogurt alternatives closely matched those of cow milk yogurts, positioning them as viable alternatives. These lupin-based products could serve as functional foods for individuals with cow milk allergy or lactose intolerance. While current literature lacks reports on cross-reactivity between milk proteins and white lupin proteins, the potential allergenic proteins in white lupin do pose constraints on their broader application.