Soy (Glycine max) is used in a wide range of products and plays a major role in replacing animal-based products. Since the cultivation of soy is limited by cold climates, this review assessed the nutritional, sensory, and functional properties of three alternative cold-tolerant crops (faba bean (Vicia faba), yellow pea (Pisum sativum), and oat (Avena sativa)). Lower protein quality compared with soy and the presence of anti-nutrients are nutritional problems with all three crops, but different methods to adjust for these problems are available. Off-flavors in all pulses, including soy, and in cereals impair the sensory properties of the resulting food products, and few mitigation methods are successful. The functional properties of faba bean, pea, and oat are comparable to those of soy, which makes them usable for 3D printing, gelation, emulsification, and extrusion. Enzymatic treatment, fermentation, and fibrillation can be applied to improve the nutritional value, sensory attributes, and functional properties of all the three crops assessed, making them suitable for replacing soy in a broad range of products, although more research is needed on all attributes.

Faba bean (Vicia faba L.) and oat (Avena sativa L.) represent promising sources for ingredients for plant-based dairy alternatives, yet their functional performance and impact on sensory and physicochemical properties remain underexplored. This study developed plant-based yoghurt analogues (PBYAs) using faba bean flour and oat protein concentrate, assessing how raw material composition and lactic acid bacteria (LAB) starter cultures influence product characteristics.PBYAs were produced by enzymatic starch hydrolysis of faba bean and oat formulations to generate fermentable sugars and limit excessive starch gelation. After fermentation with selected LAB cultures, a low pH was reached and a yoghurt-like texture and acidic flavour was achieved. PBYAs were examined for their properties and appraised sensorially by a quantitative descriptive analysis, while metabolomic profiles were determined by nuclear magnetic resonance (NMR) spectroscopy.The inclusion of oat protein concentrate significantly altered the product matrix, leading to reduced viscosity, lower whiteness index, and a grainier texture compared to pure faba bean PBYAs. While raw material choice was the primary driver for sensory characteristics, the choice of bacterial culture was the primary driver of the differences in metabolomic profile.The results demonstrate that faba bean and oat can be used to produce PBYAs with desirable yoghurt-like properties. However, the functional limitations of oat protein and its impact on sensory characteristics remain key challenges. Future research should focus on improving structural properties and evaluating consumer acceptance of faba bean- and oat based PBYA.

The transition to more sustainable and resilient food systems requires an increased consumption of plant-based foods and development of appealing food products from locally grown crops. Faba beans (Vicia faba L. var. minor) and oats (Avena sativa) are well adapted to Nordic growing conditions and have been identified as promising ingredients for plant-based yoghurt alternatives (PBYAs) due to their nutritional value and sustainable profile. However, challenges related to functionality of the raw materials and sensory quality remain. The overall aim of this thesis was to develop and optimise a process for producing a fermented PBYA based on Swedish-grown faba beans and oats, with a particular emphasis on sensory properties. The work comprises a literature review, consumer research, process development, physicochemical characterisation and sensory evaluation. A consumer survey revealed substantial interest in consuming PBYAs across dietary groups. Process development focused on enzymatic treatment of faba bean and oat ingredients to improve functional properties. Amylase treatment hydrolysed starch and generated fermentable sugars, producing a liquid base suitable for fermentation. Subsequent fermentation with lactic acid bacteria reduced pH, increased viscosity and produced yoghurt-like products with a creamy texture within 6 h. The sensory evaluation showed that raw material composition was the primary driver of sensory differences. Inclusion of oat protein concentrate resulted in a grainy texture, syneresis, grey appearance and lower viscosity compared to PBYA based solely on faba bean. Starter culture selection influenced several sensory attributes, and interactions between bacterial cultures affected perceived bitterness and viscosity as well as grainy and grey appearance. The results demonstrate the feasibility of producing fermented PBYA from faba bean and oat ingredients and provide insights into how ingredient composition and starter cultures influence product quality.