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Protein source and starter culture shape the sensory, structural, and metabolic profiles of plant-based yoghurt analogues
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DOI：10.1016/j.fufo.2026.101146.png)
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Abstract
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• Combining QDA and NMR-based metabolomics linked sensory perception with molecular PBYA profiles. • Faba bean and oat proteins successfully produced PBYAs with a yoghurt-like texture. • Inclusion of Oat protein was the primary driver of differences in texture and flavour. • Starter culture was the main factor shaping the metabolomic profile, but had only a minor impact on the sensory characteristics.
Keywords:
Faba bean
Oat protein
Dairy alternatives
sensory analysis
metabolomics
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