TAHA GÖKMEN ÜLGER, ESRA TUNÇER, ERCAN SARICA, EDA NUR KUTLUBOĞA, GÜLSÜM ALTUĞ, MİRAY BAHADIR
Food and Health - 2025;11(3):258-267
This study investigates the functional food potential of legume-based yoghurt analogues derived from chickpeas, lupins, and beans by analysing their sensory, macronutrient, antioxidant, and physicochemical properties, comparing them with conventional dairy yoghurt. Sensory evaluation showed that dairy yoghurt received the highest scores, while lupin-based yoghurt analogue had the lowest. Chickpea- and bean-based yoghurt analogues were better accepted than lupin-based products in terms of sensory attributes (p<0.05). Bean-based yoghurt analogue had a significantly higher protein content (6.35 ±0.59% vs. 3.87 ±0.21%, p=0.01) compared to dairy yoghurt, while all legume-based analogues exhibited higher carbohydrate content (p<0.001). Antioxidant analyses revealed that bean-based yoghurt analogues had the highest antioxidant capacity value (0.91 ±0.06 mmol Trolox Eq/L); overall, legume-based analogues exhibited higher antioxidant and oxidant capacity values compared to dairy yoghurt. However, the highest Oxidative Stress Index value was observed in lupin-based analogues (0.56 ±0.02 AU, p<0.05). Colour measurements showed significant differences in brightness and yellowness; dairy yoghurt had higher brightness, while lupin-based analogues exhibited greater yellowness (p<0.001). Legume-based yoghurt analogues, particularly those derived from beans and chickpeas, present promising functional food alternatives due to their high protein content and antioxidant properties. However, sensory and textural improvements are necessary to enhance consumer acceptance.
