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Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application

The 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 (Le...

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Autores principales: Boeck, Theresa, Zannini, Emanuele, Sahin, Aylin W., Bez, Juergen, Arendt, Elke K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391921/
https://www.ncbi.nlm.nih.gov/pubmed/34441469
http://dx.doi.org/10.3390/foods10081692
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author Boeck, Theresa
Zannini, Emanuele
Sahin, Aylin W.
Bez, Juergen
Arendt, Elke K.
author_facet Boeck, Theresa
Zannini, Emanuele
Sahin, Aylin W.
Bez, Juergen
Arendt, Elke K.
author_sort Boeck, Theresa
collection PubMed
description The 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.
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spelling pubmed-83919212021-08-28 Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application Boeck, Theresa Zannini, Emanuele Sahin, Aylin W. Bez, Juergen Arendt, Elke K. Foods Article The 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. MDPI 2021-07-22 /pmc/articles/PMC8391921/ /pubmed/34441469 http://dx.doi.org/10.3390/foods10081692 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/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/).
spellingShingle Article
Boeck, Theresa
Zannini, Emanuele
Sahin, Aylin W.
Bez, Juergen
Arendt, Elke K.
Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application
title Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application
title_full Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application
title_fullStr Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application
title_full_unstemmed Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application
title_short Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application
title_sort nutritional and rheological features of lentil protein isolate for yoghurt-like application
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391921/
https://www.ncbi.nlm.nih.gov/pubmed/34441469
http://dx.doi.org/10.3390/foods10081692
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