Design rules of Plant-Based Dairy Mimic (Yoghurt Analogue): Product Formulation, Molecular Characterization

This thesis explores how different probiotic cultures and lupin protein influence the texture, taste, nutrition, and health benefits of plant-based yoghurt made from oats and lupins. By studying how ingredients and microbes interact during fermentation, the research developed yoghurt alternatives with improved flavour, structure, and reduced allergens. One formulation, using Lactobacillus plantarum and Bifidobacterium, showed the best overall quality and health-promoting peptides. The study provides a blueprint for creating sustainable, nutritious, and consumer-friendly plant-based yoghurts that mimic traditional dairy products.