INTRODUCTIONThe increasing prevalence of protein allergenicityto cow’s milk has driven the food industry towards thedesign, supply, and production of new plant-based milkalternatives. Studies on the creating of formulations withsensory acceptability that are suitable for vegetariandiets have rapidly increased in recent years. In addition,fermented products made from plant-derived milkinstead of fermented products from animals’ milk havebecome of interest [1].One of the plant-based alternatives to cow’s milkis lupine milk. Lupine (Lupinus albus L.) is a plantbelonging to the Lupinus species of the Papilioneceae(Legumineceae; butterfly-flowered) family. Lupineis used as a soy alternative in such products as bread,biscuits, cakes, pasta, confectionery, and soy sauce.Besides, due to its antioxidant content, lupine is alsoused in high-quality vegetable oil, gluten-free flour,emulsifying agents, and alternative fermented products[2, 3].Today, lupine attracts attention as functional foodbecause it is rich in protein, minerals, vitamins, oleicacid, fiber and other valuable components, as well asbecause its antioxidant capacity. Lupine seeds containsignificant amounts of polyphenols, carotenoids,phytosterols, tocopherols, and alkaloids, as wellas peptides with antioxidant, antimicrobial, anticarcinogenic,and anti-inflammatory activities [4].Lupine milk is obtained from lupine grains. Theprotein value of lupine milk is 4.90 g/100 g, the fatcontent is 5.00 g/100 g, the total dry matter ratiois 11.20 g/100 g, and the pH is 6.30 [1, 2, 5]. Lupinemilk characteristics make it suitable to produce dairyproducts such as set yogurt, probiotic yogurt, andcheese [6].378Kavas N. Foods and Raw Materials. 2022;10(2):377–385In addition to the use of lupine milk itself, there arestudies on the use of its components in the production ofdairy products. For example, lupine proteins were usedin ice-cream production and yielded ice cream with highsensory properties [7].Some studies, have reported that fermentedproducts can be produced from lupine milk, but sinceyogurt starter cultures cannot use carbohydrates in thecomposition of lupine milk, it is necessary to enrich thismilk by adding disaccharides, increasing thereby theactivity of starter cultures [6].The growth of lactic acid bacteria in artificialenvironments (other than milk) is difficult, but theycan easily grow in most plant-based media/substrates.Additionally, lactic acid bacteria have been found torapidly increase acidity (decrease in pH) in plantderivedenvironments to a point where other competitiveorganisms cannot thrive.Krunglevičiūtė et al. have reported that acidity(hence the growth of lactic acid bacteria) in a fermentedproduct made using lupine milk depends on the lupinevariety and amino acid levels [8]. However, it hasbeen stated that lupine milk has a unique nutritionalcomposition and may support the increase in thenumber and survival of lactic acid bacteria in fermentedproducts.Egg white protein powder is obtained as a resultof drying the egg white protein by the traditionaldrying method. Pasteurized egg white protein powderis produced by drying egg white protein by theconventional spraying method [9]. In our research, eggwhite protein powder was used to increase dry matterlevel.The aim of this study was to obtain a yogurt-likeproduct based on lupine milk as an alternative to cow’smilk and evaluate its microbiological, physico-chemical,and sensory attributes.STUDY OBJECTS AND METHODSRaw lupine (Lupinus albus L.), pasteurized eggwhite protein powder (Alfasol®), JOINTEC VB530lyophilized culture, lactose, and maltose were obtainedfrom Ödemiş (Turkey-İzmir), Kimbiotek ChemicalSubstances Inc. (Istanbul-Turkey), CSL laboratory(Strade per Merlino, 3,26839, Italy), and Sigma-Aldrich,respectively.Production of lupine milk. Lupine milk wasextracted from seeds by the method illustrated in Fig. 1.Production of non-dairy yogurt-like product.In the study, plant-based yogurt-like products wereobtained by from lupine milk with functionalproperties, egg white protein powder, and disaccharides(lactose and maltose) with the following fermentationwith Lactobacillus bulgaricus + Streptecoccusthermophiles (Table 1).Lupine milk was aliquoted into three equalbatches to obtain three samples, namely milk withoutsaccharides (control), milk with lactose (0.5%, w/v), andmilk with maltose (0.5%, w/v). Lactose and maltosewere added into the milk, the batches were pasteurizedseparately at 85°C for 20 min, and cooled to 50–55°C.Figure 1 Preparation of lupin milk from the seeds of Lupinus albus L.Clean lupine seeds (1 kg)Boiling 1:3 seeds/water (30 min)Removing bitterness from the seedsHeat treatment (20 min at 30°C)DehullingShredding (5 min)Adding water (10 g/100 mL) so that the lupine dry matter is 10% and pH adjustment (6.5–7.0)HomogenizationCooling to room temperatureStorage at +4°CFiltration379Kavas N. Foods and Raw Materials. 2022;10(2):377–385After adding egg white protein powder (3%, w/v) toeach batch, they were homogenized for 3–5 min withan Ultra Turrax Blender at 1200 rpm. Then, the sampleswere cooled to 42–43°C and the starter culture (3%, w/v)was added. Thus, we prepared three yogurt-like samplesbased on the lupine milk samples. The samples wereincubated at 42–43°C and pH 4.60 for three days. Ondays 1, 7, 14, and 28 of storage at 4°C, we performedphysico-chemical, rheological, microbiological, andsensory analyses.Physico-chemical analyses. Dry matter wasdetermined by the gravimetric method. The ashcontent was determined using AOAC methods. Thefat content was determined by Gerber’s method. pHvalue was detected using an SS-3 Zeromatic (BeckmanInstruments Inc., California, USA) pH meter, andtitration acidity (% lactic acid) was determinedaccording to the alkali titration method. The proteinvalue was determined by the Kjeldahl method accordingto AOAC in milk and yogurt-like product samples [10].Viscosity was determined with a digital viscometer(V100003/FungiLabAlpha), and syneresis wasdetermined as described by Kieserling et al. [11, 12].The texture properties were determined with atexture analyzer (HDPL2/CEL5/TA-XT Plus), and thecarbohydrate content was determined with an AtagoPolax×2L polarimeter (Japanese).Determination of fatty acid composition. Eachhomogenized sample was extracted accordingto the Gerber method to obtain oil as describedin [14], fatty acid methyl esters were preparedaccording to AOCS and investigated using gaschromatography [15]. We used a Supelco SP-2380 (Supelco Inc., Bellefonte, USA) fused a silicacapillary column (60×0.25 mm i.d., 0.2 mm filmthickness) and a Hewlett-Packard gas chromatographer(model 6890) with a flame ionizing detector.Injection volume: 1 μL; oven temperature: 4°C/min100°C to 220°C; injector and detector temperature:300°C; carrier gas: helium; and flow rate: 1 mL/min.Fatty acid methyl esters were detected in the lupine milkand yogurt-like samples on day 1 of storage.Microbiological analysis. MRS-agar (Merck,Germany) was used to count L. bulgaricus. Allthe samples under study were subjected to anaerobicincubation at 42°C for 3 days on MRS-agar.L. bulgaricus count was determined as CFU/g [16].An M17 agar medium containing lactose was used forS. thermophiles counting. The incubation of the plantedPetri dishes was carried out under aerobic conditionsat 37°C for 72 h. The typical colonies formed at the endof the incubation were counted [17].Sensory tests. Sensory analysis was performed by10 trained panelists on days 1, 7, 10, 14, and 21 accordingto Jovanović et al. [18].Statistics. The samples were examined in threerepetitions and two replications. SPSS version15 (IBM SPSS Statistics) statistical analysis packageprogram was used. The data considered significantaccording to the analysis of variance (ANOVA) wastested at the P < 0.05 level using the Duncan multiplecomparison test.RESULTS AND DISCUSSIONPhysico-chemical properties. In the study, drymatter in lupine milk was determined as 10.02%, fat3.58%, protein 5.05%, carbohydrates 2.59 g/100 g,titration acidity (°SH) 0.131, pH value 6.38, ash 1.3%,and viscosity 3.52 cP (20°C). The physico-chemicalproperties of the yogurt-like samples based on lupinemilk are given in Table 2.The acidity in the samples with lactose and maltosewas higher than that in the samples without sugarsduring storage, which was associated with maltose andlactose added to the lupine milk. The acidity increasein the samples with maltose during storage was higherthan that in the products with lactose. The relationshipbetween the increase in acidity and the sugar addition/type added to the samples was significant (P < 0.05).Bintsis has reported that lactic acid bacteria developbetter especially in the presence of glucose and someother sugars (sucrose, maltose), which cause higheracidity increase [19]. Our research results were foundto be compatible with the literature, and dependingon the glucose ratio, the highest acidity increase wasdetermined in the yogurt-like product with maltose.Additionally, the results regarding the increase in aciditywere found to be compatible with studies by Ozcan et al.who stated that the viability of lactic acid bacteriain plant-based yogurt-like products increased, thusincreasing the acidity of the product [20].Dry matter in all the samples decreased by the endof storage. The highest decrease was determined inthe samples without sugars, while the decrease in thesamples with lactose and maltose was found to be closeto each other. However, the dry matter decrease in theproducts with maltose was found to be lower than thatin the samples with lactose. The relationship betweenthe type of sugar used in the production of non-dairyTable 1. Experimental designLactobacillus bulgaricus +Streptecoccus thermophilusEgg white protein powder Lactose MaltoseLupine milk (control) 3% 3%Lupine milk with lactose 3% 3% 0.5%Lupine milk with maltose 3% 3% 0.5%380Kavas N. Foods and Raw Materials. 2022;10(2):377–385yogurt-like products from lupine milk and dry matterwas significant (P < 0.05).The fat content decreased in all the samples by theend of storage, but this decrease was not significant(P > 0.05). We revealed that during storage fat amountsin the samples with maltose and lactose were higherthan in the samples without sugars. This situation isassociated with a more pronounced syneresis in theyogurt-like products without sugars compared to theother samples. In this study, the relationship between thefat content and the type of sugar added to the samplesand the amount of egg white protein powder was foundto be significant (P < 0.05).Protein values decreased in all the samples duringstorage, and the highest protein hydrolysis had thesamples with maltose, followed by the samples withlactose and the samples without sugars. Among thesamples, protein hydrolysis is associated with eggwhite protein powder added to lupine milk to increasethe protein content and dry matter in lupine milk. Therelationship between the sugar type added to milk andthe addition of egg white protein powder and proteinhydrolysis was significant (P < 0.05). In the study, therelationship between the type of sugar added to lupinemilk and viscosity and syneresis was found to besignificant (P < 0.05).Al-Saedi et al. stated that yogurt-like products can beproduced from lupine milk, with shortened fermentationtime and the increased amount of the starter culture(especially probiotic microorganisms) [6]. In this respect,our research results are compatible with the literature.Table 2 Physicochemical properties in yogurt-like samples based on lupine milk (n = 3)Storage, days Milk without sugars Milk with lactose Milk with maltoseDry matter, % 1 12.82 ± 1.44aA 13.00 ± 1.14aB 13.00 ± 1.13aB7 12.25 ± 1.26aA 12.75 ± 1.06aB 12.85 ± 1.69aC14 10.69 ± 1.33aA 11.36 ± 1.46aB 11.65 ± 1.47aC28 10.44 ± 1.67aA 11.03 ± 1.57aB 11.26 ± 1.33aCViscosity, cP 1 899.00 ± 5.11aA 941.00 ± 8.21aB 1021.00 ± 9.25aC7 1056.00 ± 8.23bA 1154.00 ± 8.36bB 1163.00 ± 8.73aC14 1274.00 ± 9.63bA 1566.00 ± 9.45bB 1621.00 ± 8.91bC28 1663.00 ± 9.74bA 1841.00 ± 9.98bB 2047.00 ± 9.95bCSyneresis, g 1 9.52 ± 1.01aA 8.67 ± 1.06aB 8.55 ± 1.02aC7 12.25 ± 2.06aA 11.36 ± 1.03AB 11.22 ± 1.11aC14 13.49 ± 1.12aA 12.41 ± 1.07aB 12.10 ± 1.53aC28 15.95 ± 2.07aA 14.65 ± 2.06aB 14.24 ± 2.54aCpH 1 4.60 ± 1.22aA 4.58 ± 1.29aB 4.56 ± 1.11aC7 4.57 ± 0.81aA 4.42 ± 1.06aB 4.39 ± 1.46bC14 4.45 ± 0.63aA 4.29 ± 1.21aB 4.25 ± 1.89bC28 4.41 ± 0.78bA 4.19 ± 1.63bB 4.16 ± 1.42bCAcidity (%LA), °SH 1 0.912 ± 0.120aA 0.938 ± 0.100aB 0.944 ± 0.550aC7 0.988 ± 0.220aA 1.045 ± 0.650aB 1.095 ± 0.630bC14 1.039 ± 0.350bA 1.121 ± 0.750bB 1.133 ± 0.710bC28 1.044 ± 0.630bA 1.128 ± 0.430bB 1.139 ± 0.390bCFat, % 1 3.55 ± 0.41aA 3.57 ± 0.66aB 3.57 ± 0.51aB7 3.12 ± 0.96aA 3.36 ± 0.60aB 3.38 ± 0.62aB14 2.75 ± 0.25aA 3.19 ± 0.82aB 3.22 ± 0.84aB28 2.35 ± 0.57aA 2.88 ± 0.74aB 2.93 ± 0.78aBProtein, %1 5.03 ± 0.91aA 5.00 ± 0.82aA 4.98 ± 0.52aB7 4.62 ± 0.93aA 4.45 ± 0.67aA 4.33 ± 0.87aB14 4.22 ± 0.67bA 4.16 ± 0.88aA 4.02 ± 0.74aB28 4.06 ± 0.76bA 3.86 ± 0.50bA 3.75 ± 0.46bBCarbohydrates, % 1 2.57 ± 0.92 aA 3.51 ± 0.80 aB 3.48 ± 0.91 aB7 2.54 ± 0.82 aA 2.85 ± 0.85 aB 2.44 ± 0.72 aC14 2.12 ± 0.49 aA 1.57 ± 0.63 aB 1.25 ± 0.56 aC28 1.95 ± 0.57 aA 0.92 ± 0.22 aB 0.84 ± 0.21 aCAsh, % 1 0.55 ± 0.09 aA 0.57 ± 0.09 aA 0.57 ± 0.03 aA7 0.31 ± 0.08 aA 0.41 ± 0.07 aA 0.43 ± 0.07 aA14 0.21 ± 0.08 aA 0.33 ± 0.09 aA 0.34 ± 0.06 aA28 0.16 ± 0.07 aA 0.29 ± 0.02 aA 0.30 ± 0.02 aAa,b,c different letters on the same column are statistically significant (P < 0.05)A,B,C different letters on the same line are statistically significant (P < 0.05)381Kavas N. Foods and Raw Materials. 2022;10(2):377–385In this study, the carbohydrate content decreased inall the samples during storage. The highest decreasewas detected in the yogurt-like products with maltose,following by the samples with lactose. The relationshipbetween the acidity increase and sugar addition/typeand carbohydrate content was found to be significant(P < 0.05).The ash values of all the samples decreased duringstorage, with the highest decrease in the sample withoutsugars, while the values for the products with lactoseand maltose did not differ significantly. There was nosignificant difference between the samples in terms ofthe ash level (P > 0.05).Fatty acid composition. Saturated fatty acids,monounsaturated fatty acids, and polyunsaturated fattyacids in the yogurt-like products made from lupinemilk were detected as 14.17, 52.3, and 9.86 g/100 g,respectively (Table 3).Rheological properties. Syneresis and viscosityvalues are given in Table 2, and the texture characteristicare given in Table 4. Consistency values of the sampleswere found to be significant in terms of sugar type andstorage time interaction (P < 0.05). During storage,the stability (hardness) of the curd increased and theeffect of storage was significant (P < 0.05). Hardness,flexibility, gumminess, and chewiness increased, whilestickiness decreased in all the samples. The hardnessdetermined in the sample with maltose was higher thanthat in the other samples. This situation is associatedwith lower syneresis, higher viscosity increase, lowerdry matter decrease compared to the other samples, andhigher increase in acidity (decrease in pH value) duringstorage. The hardness of the samples with lactose washigher than that in the samples without sugars. Thedifference between the samples in terms of syneresisTable 3 Fatty acid composition in yogurt-like products based on lupine milkFatty acid, g/100 g Milk without sugars Milk with maltose Milk with lactoseOleic Acid (C18:1) 49.00 ± 1.13 49.10 ± 1.05 49.10 ± 1.05Linoleic Acid (C18:2) 23.41 ± 1.21 23.40 ± 1.07 23.40 ± 1.05Palmitic Acid (C16:0) 7.33 ± 1.03 7.35 ± 1.13 7.34 ± 1.05Gadoleic Acid (C20:1) 3.46 ± 1.12 3.47 ± 1.15 3.46 ± 1.05Stearic Acid (C18:0) 1.62 ± 0.26 1.62 ± 0.04 1.62 ± 0.13Arachidic Acid (C20:0) 2.85 ± 0.65 2.86 ± 0.70 2.85 ± 0.55Miristic Acid (C14:0) 0.49 ± 0.01 0.48 ± 0.03 0.48 ± 0.06Pentadecanoic Acid (C15:0) 0.21 ± 0.02 0.20 ± 0.01 0.21 ± 0.02Lauric Acid (C12:0) 0.050 ± 0.001 0.050 ± 0.004 0.050 ± 0.003Table 4 Texture changes in yogurt-like products based on lupine milk during storageIndicator Storage, days Milk without sugars Milk with lactose Milk with maltoseHardness, N 1 0.32 ± 0.01aA 0.33 ± 0.02aB 0.34 ± 0.05aC7 0.36 ± 0.09aA 0.37 ± 0.07bB 0.40 ± 0.03bC14 0.37 ± 0.01bA 0.40 ± 0.06bB 0.43 ± 0.08cC28 0.38 ± 0.02cA 0.42 ± 0.01cB 0.48 ± 0.05cCAdhesiveness 1 0.04 ± 0.02aA 0.05 ± 0.03aA 0.05 ± 0.01aA7 0.03 ± 0.01aA 0.03 ± 0.01aA 0.04 ± 0.02aA14 0.02 ± 0.01aA 0.03 ± 0.01aA 0.03 ± 0.01aA28 0.01 ± 0.01aA 0.02 ± 0.01aA 0.02 ± 0.01aASpringiness, mm 1 4.00 ± 0.52aA 4.20 ± 0.94aB 4.63 ± 0.99aC7 4.11 ± 0.83aA 4.29 ± 0.63aA 5.16 ± 0.66aB14 4.36 ± 0.64aA 4.62 ± 0.80bB 5.55 ± 0.83bC28 4.58 ± 0.84bA 4.81 ± 0.91bA 5.87 ± 0.80bBGumminess, g 1 41.05 ± 1.12aA 72.56 ± 1.27aB 79.47 ± 1.22aC7 45.63 ± 1.23aA 78.56 ± 2.24aB 83.47 ± 2.88aC14 49.22 ± 1.66aA 82.10 ± 1.96bB 85.33 ± 2.10bC28 52.11 ± 1.35bA 85.45 ± 2.67cB 87.22 ± 2.66cCChewiness, mJ 1 0.14 ± 0.05aA 0.86 ± 0.11aA 0.92 ± 0.30aA7 0.16 ± 0.04aA 1.12 ± 0.26aA 1.21 ± 0.14aA14 0.21 ± 0.03aA 1.82 ± 0.49aA 1.88 ± 0.47aA28 0.35 ± 0.13aA 2.02 ± 0.28aA 2.09 ± 0.66aAa,b,c different letters on the same column are statistically significant (P < 0.05)A,B,C different letters on the same line are statistically significant (P < 0.05)382Kavas N. Foods and Raw Materials. 2022;10(2):377–385and the relationship between syneresis and sugaraddition/type was significant (P < 0.05).During storage, syneresis and dry matter decrease inthe yogurt-like products with maltose were lower than inthe samples without sugars, while those in the sampleswith lactose were lower than in the samples withoutsugars. The relationship between increased acidity andsyneresis was found to be significant (P < 0.05).The relationships between the viscosity, sugar ratio,egg white protein powder, and acidity increase in thesamples under study were significant (P < 0.05). Werevealed that the viscosity increased in all the samplesduring storage, with the highest increase in the productwith maltose, while the lowest increase was in thesamples without sugars. Egg white protein powder in theamount of 3% increased the viscosity of all the samplesduring storage.The highest acidity and viscosity increase wasdetermined in the samples with maltose, followed bythe samples with lactose and the samples without sugars.The acidity (4.56 pH) and viscosity (1021 cP) valuesdetermined in the product with maltose on day 1 ofstorage were higher than those in the other samples. Inthe following days of storage, the increase in acidity washigher than in the other samples (Table 2). Accordingly,hardness and viscosity also increased.The texture properties of the samples showedsimilar changes during storage. We determined that therheological properties determined in the samples withmaltose and lactose during storage were similar to thosefor the product without sugars but more acceptable. Itwas observed that the yogurt-like products withoutsugars were similar to the yogurt gel but had a morewatery (yogurt-like beverage) consistency compared tothe other samples. During storage, the increase in aciditywas lower, the syneresis was higher, and viscosity waslower in the samples without sugars.The rheological properties of curd in fermented milkproducts develop depending on the composition of milk,applied temperature, pH, soluble Ca++ ratio, and otherfactors (such as casein micelle size, various interactions,etc.). The increase in acidity decreases syneresis andincreases protein hydrolysis, hardness, more solublecalcium, and in turn, viscosity [21].In this study, we detected good physico-chemicaland rheological properties of the fermented productsproduced with the addition of maltose and lactose.It was associated with high protein content andsaccharide derivatives in the composition of lupinemilk. Krunglevičiūtė et al. reported that the acidity ofthe fermented product made using lupine milk and thedevelopment of lactic acid bacteria are related to thelupine variety and amino acid level [8].Sensory evaluation. Sensory evaluation revealedgood sensory properties of the yogurt-like products withmaltose and lactose (Fig. 2.) During storage, the sampleswith the disaccharides got close scores in terms ofstructure and consistency. This situation was associatedwith the scantiness in syneresis and an increase inacidity, viscosity, and hardness during storage. Therelationship between the increase of storage time andstructure and consistency was found to be significant(P < 0.05).In the study, the samples with maltose and lactosewere found to be close to yogurt with a prolongedstorage time, which is a classical fermented product,in terms of structural properties. Additionally, thestructure and consistency of these samples weremore similar to the classical fermented product(yogurt) with no lupine flavor or with weak one duringstorage. The texture and consistency in the sampleswithout sugars were found to be less viscous and thepanelists concluded that they could be considered asyogurt. Apparently, the level of fat in the samples withdisaccharides during storage also influenced the taste ofthe product.Microbiological analysis. Changes in L. bulgaricusand S. thermophilus amounts in the yogurt-like productsobtained from lupine milk are given in Fig. 3. Thesamples with maltose and lactose demonstrated theincreased growth and activity of starter cultures.In the production of non-dairy yogurt-like productsfrom lupine milk, the relationship between the additionof sugar and the growth of starter cultures was found tobe significant (P < 0.05). In the samples with maltoseand lactose, syneresis decreased during storage whichhad a positive effect on the development of startercultures.In the products without sugars, the L. bulgaricus andS. thermophilus growth was weaker compared to thosewith sugars. However, this situation did not appear as aproblem in the production of yogurt-like products in thestudy. On the contrary, it strengthened the opinion thatthe composition of lupine milk is a suitable raw materialto produce non-dairy yogurt-like products. Differentstudies have reported that lupine proteins effectivelymaintain the viability of starter cultures in differentFigure 2 Sensory properties of yogurt-like products based onlupine milk (1), lupine milk with maltose (2), and lupine milkwith lactose (3).0.0consistenytaste odoracceptabilitycolor.0.01.0.0.0.02 3383Kavas N. Foods and Raw Materials. 2022;10(2):377–385products based on lupine milk and can protect the startercultures by wrapping them like a capsule [22].Our research results were found to be compatiblewith studies that stated that starter cultures showbetter growth in the presence of some sugars (suchas glucose and maltose) [19]. It has been reportedthat lupine milk contains carbohydrates at the level of2.83 g/100 g, including different types of carbohydrates(galactose and arabinose) [23, 24]. In this work, themaximum growth of L. bulgaricus and S. thermophilus(8 log10 CFU/mL) in the starter cultures on day 14in the samples with maltose was associated with theadaptation (prolongation of the lag+ phase) and growthphase of starter cultures in the presence of maltose.However, this effect could not be detected in thesamples with lactose added. On the contrary, thedevelopment of starter cultures in the samples withlactose was particularly high (7–8 log10 CFU/mL) untilday 7 of storage, and decreased to 6–7 log10 CFU/mLafter day 14 of storage.L. bulgaricus levels in the products with maltosewere found to be lower than those in the samples withlactose between days 1 and 7 of storage. However, atdays 14 and 28 of storage, L. bulgaricus levels in thesamples with maltose were found to be higher than thosein the samples with lactose. S. thermophilus levels, onthe other hand, were found to be lower in the yogurt-likeproduct with maltose until day 7 of storage (includingday 7) and higher after day 7 than those in the productswith lactose.These results show that S. thermophilus waseffective, also it is associated with an increased glucoseconcentration in the medium as a result of reaching ahigher level of S. thermophilus than of L. bulgaricus.We determined relationships between the glucoseratio and bacterial growth, between the bacterialgrowth and acidity increase, and between acidityincrease and hardness, viscosity, and syneresis. Theseresults were found to be compatible with Bintsis [19].L. bulgaricus and S. thermophilus were determined inthe samples without sugars during storage, as well asthe slower growth of acidity on the same storage dayswas attributed to the increase in syneresis observed inthose samples. With the increase in syneresis in theyogurt-like products, the symbiotic relationship betweenmicroorganisms was disrupted, pH development sloweddown or stopped [25].Elsamani determined that the levels of Bifidobacteriumbifidum and Lactobacillus acidophiluswere preserved and increased in probiotic ice creamsproduced from lupine milk on day 30 of storage [26].The author associated it with the protection of theproteins found in high levels in the composition oflupine milk that wrap the probiotics like a capsule.Figure 3 Number of microorganisms in yogurt-like products based on: lupine milk during storage (a), lupine milk with lactoseduring storage (b), and lupine milk with maltose during storage (c)S. termophilus L. bulgaricus9.00Microorganism count,log10 CFU/mL7.507.006.506.006.504.504.00day 1 day 7 day 14 day 288.008.505.00a bMicroorganism count,log10 CFU/mL7.507.006.506.006.504.504.00day 1 day 7 day 14 day 28S. termophilus L. bulgaricus8.008.509.005.00Microorganism count,log10 CFU/mL7.006.506.005.505.004.504.003.503.001.001.502.002.50day 1 day 7 day 14 day 28S. termophilus L. bulgaricusc384Kavas N. Foods and Raw Materials. 2022;10(2):377–385CONCLUSIONIn our study, lupine milk was obtained from lupinewith functional properties and egg white protein powder.Different concentrations of lactose and maltose wereadded to lupine milk to obtain a non-dairy yogurt-likeproduct.The growth of Lactobacillus bulgaricus and Streptecoccusthermophiles was weaker in the disaccharidefreeproducts compared to the samples with maltoseand lactose. The increase in acidity in the sampleswith disaccharides during storage (28 days) was higherthan that in the samples without sugars, and this wasassociated with maltose and lactose added to lupinemilk.It has been concluded that yogurt-like samplesproduced from lupine milk can be produced due to theirsimilarity to fermented products (especially yogurt)of animal origin in terms of physico-chemical andrheological properties. However, with time, the sampleswith maltose and lactose were found to be closer toclassical yogurt in terms of all properties. Sensoryevaluation revealed that the smell and aroma of lupinewere not pronounced. Thus, lupine yogurt-like productshad high sensory properties.Consequently, yogurt-like products based on lupinemilk can be used as an alternative to fermented productsproduced from cow’s milk, and more detailed studiesshould be conducted to formulate and optimize lupinefermented milk products.CONFLICT OF INTERESTThe authors declare that there is no conflict ofinterest.