Baklagil bazlı yoğurt analoglarının besinsel profili, duyusal özellikleri ve antioksidan potansiyelinin araştırılması

Abstract

Bu çalışma, nohut, acı bakla ve kuru fasulyeden elde edilen baklagil bazlı yoğurt analoglarının duyusal, makro besin ögesi, antioksidan ve fizikokimyasal özelliklerini analiz ederek fonksiyonel gıda potansiyelini araştırmakta ve hayvansal yoğurt ile karşılaştırmaktadır. Yapılan duyusal değerlendirmelerde en yüksek puan hayvansal yoğurtta, en düşük puan ise acı bakla bazlı yoğurt analoğunda gözlenmiştir. Nohut ve fasulye bazlı yoğurt analogları, duyusal açıdan acı bakla bazlı ürünlere kıyasla daha iyi kabul görmüştür (p<0.05). Fasulye bazlı yoğurt analogları hayvansal yoğurda göre yüksek protein içeriğine (sırasıyla %6.35 ±0.59 ve %3.87 ±0.21 g) sahipken (p=0.01), karbonhidrat içeriği tüm baklagil bazlı analoglarda daha yüksek bulunmuştur (p<0.001). Antioksidan analizlerde, fasulye bazlı yoğurt analoglarının en yüksek antioksidan kapasite değerine (0.91 ±0.06 mmol Trolox Eq/L) sahip olduğu; genel olarak baklagil bazlı analoglarının, antioksidan kapasite ve oksidan kapasite açısından hayvansal yoğurda kıyasla daha yüksek değerlere ulaştığı belirlenmiştir. En yüksek oksidatif stres indeksi değeri acı bakla bazlı analoglarda (0.56 ±0.02 AU, p<0.05) gözlenmiştir. Renk ölçümleri, parlaklık ve sarılıkta anlamlı farklılıklar gözlenmiş; hayvansal yoğurt daha yüksek parlaklığa, acı bakla bazlı analoglar ise daha yüksek sarılığa sahip olmuştur (p<0.001). Baklagil bazlı yoğurt analogları, özellikle fasulye ve nohuttan elde edilenler, yüksek protein içeriği ve antioksidan özellikleri sayesinde umut verici fonksiyonel gıda alternatifleri sunmaktadır. Ancak, tüketici kabulünü artırmak için duyusal ve fiziksel iyileştirmelere ihtiyaç vardır.

Keywords

• Yoğurt analoğu
• Baklagil bazlı yoğurt
• Fonksiyonel gıda

Investigation of nutritional profile, sensory properties and antioxidant potential of legume-based yoghurt analogues

Abstract

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.

Keywords

• Yoghurt analogue
• Legume-based yoghurt
• Functional food

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