Plant-based yoghurt analogues from Swedish faba bean and oat

Abstract

The transition to more sustainable and resilient food systems requires an increased consumption of plant-based foods and development of appealing food products from locally grown crops. Faba beans (Vicia faba L. var. minor) and oats (Avena sativa) are well adapted to Nordic growing conditions and have been identified as promising ingredients for plant-based yoghurt alternatives (PBYAs) due to their nutritional value and sustainable profile. However, challenges related to functionality of the raw materials and sensory quality remain. The overall aim of this thesis was to develop and optimise a process for producing a fermented PBYA based on Swedish-grown faba beans and oats, with a particular emphasis on sensory properties. The work comprises a literature review, consumer research, process development, physicochemical characterisation and sensory evaluation. A consumer survey revealed substantial interest in consuming PBYAs across dietary groups. Process development focused on enzymatic treatment of faba bean and oat ingredients to improve functional properties. Amylase treatment hydrolysed starch and generated fermentable sugars, producing a liquid base suitable for fermentation. Subsequent fermentation with lactic acid bacteria reduced pH, increased viscosity and produced yoghurt-like products with a creamy texture within 6 h. The sensory evaluation showed that raw material composition was the primary driver of sensory differences. Inclusion of oat protein concentrate resulted in a grainy texture, syneresis, grey appearance and lower viscosity compared to PBYA based solely on faba bean. Starter culture selection influenced several sensory attributes, and interactions between bacterial cultures affected perceived bitterness and viscosity as well as grainy and grey appearance. The results demonstrate the feasibility of producing fermented PBYA from faba bean and oat ingredients and provide insights into how ingredient composition and starter cultures influence product quality.