Researchers at Australia’s Monash University have developed a new “super-yogurt” that is said to rival the taste and texture of dairy yogurt while providing more nutrition than typical plant-based yogurts.
Made from Australian sweet lupins and oats, the formula has been analyzed in a study published in the journal Food Hydrocolloids. Researchers fermented the yogurt with various combinations of probiotic strains, then refrigerated it for seven days to determine how different probiotic mixtures influenced yogurt quality.
The best performer was a combination of Lactobacillus plantarum and Bifidobacterium probiotics. In conjunction with the high protein and fiber content of lupins, these probiotics created a thick and creamy consistency and an impressive texture.
The yogurt is said to be the first one ever made from raw lupins and oats, boasting a fast fermentation time and a dairy-like texture. It is hoped that further research could improve the product’s taste and texture even more.
Next-generation foods
Lupin is an ancient staple crop that has seen a resurgence in popularity in recent years. The Australian sweet lupin, which grows predominantly in Western Australia, is protein-rich and can help to improve soil health.
Last year, agriculture and regenerative food company Wide Open Agriculture received an AUD$5 million grant from the Western Australian Government to scale up the production of oat milk enriched with lupin-derived protein. The company has also signed an agreement with Ingå Group to distribute its lupin proteins in Europe.
In the past, sweet lupins could only be grown on a small scale, since crops could cross-pollinate and produce bitter lupins. However, research published last year identified the “sweetness gene” in lupins, a discovery that has the potential to accelerate the development of new bitter-free crops that could be used in plant-based food.
“This is a next-generation plant-based yogurt I think consumers have been waiting for,” said Associate Professor Sushil Dhital, who led the study at Monash University. “Our analysis shows oat-lupin yogurt is equally as natural and nutritious as dairy yogurt. It’s also lower in saturated fats compared to most coconut-based yogurts, and potent with other micro-macro nutrients and beneficial bacteria that make it an enticing alternative for the yogurt industry. Manufacturers interested in developing the lupin-oat yogurt into a commercial product are free to utilize our research, and we are happy to offer technical support to industry.”
