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

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.
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.