Use of European pulses to produce functional beverages

Detalhes bibliográficos
Autor(a) principal: Noronha, João Paulo da Costa de
Data de Publicação: 2022
Outros Autores: Duarte, C. M., Nunes, M. C., Gojard, P., Ferreira, J., Prista, C., Sousa, I.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/146226
Resumo: Funding text This work was supported through the research unit UID/AGR/04129/2020 – LEAF.
id RCAP_26c2dca5b9ba81f1e5760d55a7f49329
oai_identifier_str oai:run.unl.pt:10362/146226
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Use of European pulses to produce functional beveragesFrom chickpea and lupin as dairy alternativesChromatographyFlatulence sugarsLactic acid fermentationPulsesRheology“beany” flavourFunding text This work was supported through the research unit UID/AGR/04129/2020 – LEAF.Consumption of plant based products as dairy alternatives is increasing steeply. This diet transition can only be achieved if these products keep the nutritional value and meet consumer's sensory acceptance. This work aimed to evaluate the decrease of the “beany” flavour and of raffinose, stachyose and verbascose contents in EU pulse beveragés production, and also the best lactic fermentation conditions of the beverages, towards chickpea- and lupin-based yoghurts, with rheology properties similar to the commercial soy yoghurts. The reduction of “beany” volatile compounds of chickpea and lupin beverages during processing was confirmed through GC–MS analysis. Soaking and cooking processes were effective in removing flatulence sugars with almost 48% loss from the initial content in lupin beverage. The fermentation conditions at 40 °C, 12 h and 2% (w/v) of starter concentration evidenced the best viscoelastic structure and flow properties. The lupin yoghurt-type showed a similar gel structure to commercial soy yoghurt. © 2022DQ - Departamento de QuímicaLAQV@REQUIMTERUNNoronha, João Paulo da Costa deDuarte, C. M.Nunes, M. C.Gojard, P.Ferreira, J.Prista, C.Sousa, I.2022-12-14T22:12:34Z2022-112022-11-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article10application/pdfhttp://hdl.handle.net/10362/146226eng1756-4646PURE: 48234607https://doi.org/10.1016/j.jff.2022.105287.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-05-22T18:07:23Zoai:run.unl.pt:10362/146226Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-05-22T18:07:23Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Use of European pulses to produce functional beverages
From chickpea and lupin as dairy alternatives
title Use of European pulses to produce functional beverages
spellingShingle Use of European pulses to produce functional beverages
Noronha, João Paulo da Costa de
Chromatography
Flatulence sugars
Lactic acid fermentation
Pulses
Rheology
“beany” flavour
title_short Use of European pulses to produce functional beverages
title_full Use of European pulses to produce functional beverages
title_fullStr Use of European pulses to produce functional beverages
title_full_unstemmed Use of European pulses to produce functional beverages
title_sort Use of European pulses to produce functional beverages
author Noronha, João Paulo da Costa de
author_facet Noronha, João Paulo da Costa de
Duarte, C. M.
Nunes, M. C.
Gojard, P.
Ferreira, J.
Prista, C.
Sousa, I.
author_role author
author2 Duarte, C. M.
Nunes, M. C.
Gojard, P.
Ferreira, J.
Prista, C.
Sousa, I.
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv DQ - Departamento de Química
LAQV@REQUIMTE
RUN
dc.contributor.author.fl_str_mv Noronha, João Paulo da Costa de
Duarte, C. M.
Nunes, M. C.
Gojard, P.
Ferreira, J.
Prista, C.
Sousa, I.
dc.subject.por.fl_str_mv Chromatography
Flatulence sugars
Lactic acid fermentation
Pulses
Rheology
“beany” flavour
topic Chromatography
Flatulence sugars
Lactic acid fermentation
Pulses
Rheology
“beany” flavour
description Funding text This work was supported through the research unit UID/AGR/04129/2020 – LEAF.
publishDate 2022
dc.date.none.fl_str_mv 2022-12-14T22:12:34Z
2022-11
2022-11-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10362/146226
url http://hdl.handle.net/10362/146226
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 1756-4646
PURE: 48234607
https://doi.org/10.1016/j.jff.2022.105287.
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 10
application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
_version_ 1817545903034073088

Registros relacionados