Pulse-Based Yogurt: Physicochemical, Microbial and Sensory Characteristics

Abstract

About 65% of the global adult population experience some degree of lactose intolerance and experienced adverse effects resulting from the consumption of traditional dairy-based products. The current paradigm shift towards plant protein foods has necessitated the development of vegan alternatives including yogurt. Pulses are rich in protein and are grown in many countries in the world. Consumption of pulse-based yogurt is an innovative way to achieve the health benefits of yogurt. Although several research studies on the feasibility of using pulses as raw materials for yogurt production have been carried out, these products are still commercially available. This chapter discusses the nutritional, microbial, rheological, and sensory qualities of 16 types of pulses (based on FAO classification) and compares them with their dairy counterparts. Currently, heat treated fermented pulse yogurts have been shown to produce acceptable sensory profiles but lack the stability of dairy yogurt.