Pennsylvania State University researchers use lentil protein to improve yogurt texture

Researchers at Pennsylvania State University have developed a method to use lentil proteins to improve the texture of fat-free yogurt. By using an enzyme to transform these proteins, the team was able to mimic some of the physical functions of fat, such as providing firmness and a creamy consistency.

In their study published in the journal Food Chemistry, researchers added just 0.05% of the lentil-derived ingredient to fat-free milk. The resulting yogurt exhibited a firmer and more elastic structure, closely approximating the texture of yogurt made with whole milk. This innovation suggests that lentil proteins could serve as valuable plant-based ingredients for developing low-fat food products.