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Chufa Drink: Potential in Developing a New Plant-Based Fermented Dessert.

Sanne Kjærulf Madsen1, Elisabeth Thule Thulesen1, Mohammad Amin Mohammadifar1

  • 1National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark.

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Summary

This study developed a plant-based dessert using chufa tubers, mimicking traditional dairy-based cold buttermilk soup. The innovative chufa dessert offers a sustainable, healthier alternative with similar taste and texture.

Keywords:
Cyperus esculentusLeuconostoc mesenteroideschufa drinkcold butter-milk soupdairy alternativefermentationlactic acid bacteriaplant-basedtiger nuts

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Area of Science:

  • Food Science
  • Plant-based Innovations
  • Sustainable Agriculture

Background:

  • Growing consumer demand for sustainable and healthy food options.
  • Need for novel plant-based ingredients to replace traditional dairy products.
  • Chufa tubers (Cyperus esculentus) as an underutilized resource for food development.

Purpose of the Study:

  • To develop an innovative plant-based dessert using chufa tubers.
  • To formulate a chufa-based product mimicking Danish cold buttermilk soup.
  • To evaluate the impact of fermentation and formulation on product characteristics.

Main Methods:

  • Fermentation of chufa extract with lactic acid bacteria (e.g., Leuconostoc mesenteroides).
  • Formulation with ingredients like lemon juice, sucrose, xanthan gum, and vanilla.
  • Analysis of rheology, stability, dry matter, pH, and sugar profile.
  • Comparison with a commercial dairy-based cold buttermilk soup.

Main Results:

  • A specific strain of Leuconostoc mesenteroides yielded the most similar taste profile.
  • Formulation with lemon juice, sucrose, xanthan gum, and vanilla successfully mimicked key attributes.
  • The developed chufa dessert matched the pH, texture, acid profile, and stability of the commercial sample.
  • The plant-based product contained a lower carbohydrate concentration than the dairy-based counterpart.

Conclusions:

  • Chufa tubers are a viable source for creating dairy-free dessert alternatives.
  • Lactic acid fermentation and targeted formulation can successfully replicate sensory and physical properties of dairy products.
  • This innovation offers a sustainable and potentially healthier option for consumers seeking plant-based desserts.