Improving the quality of pea yogurt: a study of sprouting and enzymatic hydrolysis using multidimensional instrumental analysis and sensory evaluation

BACKGROUND: While pea yogurt represents an emerging plant-based alternative with notable market potential and favorable nutritional attributes, its industrial development is limited by issues such as low acidity and beany flavor. This study employed multiple analytical techniques to systematically assess the influence of sprouting and enzymatic hydrolysis throughout the manufacturing process. RESULTS: The contents of reducing sugar and trichloroacetic acid-soluble nitrogen in both pea milk with 1 cm sprout length (Y1PM) and flavored protease-treated pea milk (FPPM) were significantly increased (P < 0.05), thereby providing carbon and nitrogen sources for lactic acid bacteria fermentation in the pea milk matrix. Additionally, the phytic acid and tannin contents in Y1PM were significantly reduced (P < 0.05), whereas in FPPM antinutritional factors shifted from bound to free forms. Meanwhile, the beany flavor intensity of both pea milks was reduced, leading to an improvement in their flavor quality. Sprouted (SPY) and enzymatically treated pea yogurts (EPY) produced with Y1PM and FPPM substrates were evaluated against an untreated control (UPY). SPY and EPY exhibited lower pH and higher acidity compared with UPY, effectively overcoming the limited acid production typical of pea yogurt. Moreover, the reduction of off-flavors and increase in aromatic compounds resulted in significantly higher sensory scores for flavor and taste. CONCLUSION: This study establishes that both sprouting and enzymatic treatments are viable and effective biotechnological strategies for enhancing the overall quality of pea yogurt. The findings provide a theoretical foundation for developing high-quality pea yogurt and improving the flavor profiles of pea-based products. © 2026 Society of Chemical Industry.