Legume beverages from chickpea and lupin, as a new milk alternatives

Detalhes bibliográficos
Autor(a) principal: Lopes, Mariana
Data de Publicação: 2020
Outros Autores: Pierrepont, Chloé, Duarte, Carla Margarida, Filipe, Alexandra, Medronho, Bruno, Sousa, Isabel
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/20537
Resumo: Recently, milk consumption has been declining and there is a high demand for non-dairy beverages. However, market o ers are mainly cereal and nut-based beverages, which are essentially poor in protein (typically, less than 1.5% against the 3.5% in milk) and are not true milk replacers in that sense. In this work, new beverages from di erent pulses (i.e., pea, chickpea and lupin) were developed using technologies that enable the incorporation of a high level of seed components, with low or no discharge of by-products. Di erent processing steps were sequentially tested and discussed for the optimization of the sensorial features and stability of the beverage, considering the current commercial non-dairy beverages trends. The lupin beverage protein contents ranged from 1.8% to 2.4% (w/v) and the chickpea beverage varied between 1.0% and 1.5% (w/v). The “milk” yield obtained for the optimized procedure B was 1221 g/100 g of dry seed and 1247 g/100 g of dry seed, for chickpea beverage and lupin beverage, respectively. Sensory results show that chickpea beverage with cooking water has the best taste. All pulses-based beverages are typical non-Newtonian fluids, similarly to current non-dairy alternative beverages. In this respect, the sprouted chickpea beverage, without the cooking water, presents the most pronounced shear-thinning behavior of all formulations
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spelling Legume beverages from chickpea and lupin, as a new milk alternativesnon-dairy beveragespulseschickpealupinflow behaviorRecently, milk consumption has been declining and there is a high demand for non-dairy beverages. However, market o ers are mainly cereal and nut-based beverages, which are essentially poor in protein (typically, less than 1.5% against the 3.5% in milk) and are not true milk replacers in that sense. In this work, new beverages from di erent pulses (i.e., pea, chickpea and lupin) were developed using technologies that enable the incorporation of a high level of seed components, with low or no discharge of by-products. Di erent processing steps were sequentially tested and discussed for the optimization of the sensorial features and stability of the beverage, considering the current commercial non-dairy beverages trends. The lupin beverage protein contents ranged from 1.8% to 2.4% (w/v) and the chickpea beverage varied between 1.0% and 1.5% (w/v). The “milk” yield obtained for the optimized procedure B was 1221 g/100 g of dry seed and 1247 g/100 g of dry seed, for chickpea beverage and lupin beverage, respectively. Sensory results show that chickpea beverage with cooking water has the best taste. All pulses-based beverages are typical non-Newtonian fluids, similarly to current non-dairy alternative beverages. In this respect, the sprouted chickpea beverage, without the cooking water, presents the most pronounced shear-thinning behavior of all formulationsMDPIRepositório da Universidade de LisboaLopes, MarianaPierrepont, ChloéDuarte, Carla MargaridaFilipe, AlexandraMedronho, BrunoSousa, Isabel2020-11-02T14:37:32Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/20537engFoods 2020, 9, 145810.3390/foods9101458info: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:RCAAP2023-03-06T14:49:56Zoai:www.repository.utl.pt:10400.5/20537Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:05:14.805457Repositório 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 Legume beverages from chickpea and lupin, as a new milk alternatives
title Legume beverages from chickpea and lupin, as a new milk alternatives
spellingShingle Legume beverages from chickpea and lupin, as a new milk alternatives
Lopes, Mariana
non-dairy beverages
pulses
chickpea
lupin
flow behavior
title_short Legume beverages from chickpea and lupin, as a new milk alternatives
title_full Legume beverages from chickpea and lupin, as a new milk alternatives
title_fullStr Legume beverages from chickpea and lupin, as a new milk alternatives
title_full_unstemmed Legume beverages from chickpea and lupin, as a new milk alternatives
title_sort Legume beverages from chickpea and lupin, as a new milk alternatives
author Lopes, Mariana
author_facet Lopes, Mariana
Pierrepont, Chloé
Duarte, Carla Margarida
Filipe, Alexandra
Medronho, Bruno
Sousa, Isabel
author_role author
author2 Pierrepont, Chloé
Duarte, Carla Margarida
Filipe, Alexandra
Medronho, Bruno
Sousa, Isabel
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Lopes, Mariana
Pierrepont, Chloé
Duarte, Carla Margarida
Filipe, Alexandra
Medronho, Bruno
Sousa, Isabel
dc.subject.por.fl_str_mv non-dairy beverages
pulses
chickpea
lupin
flow behavior
topic non-dairy beverages
pulses
chickpea
lupin
flow behavior
description Recently, milk consumption has been declining and there is a high demand for non-dairy beverages. However, market o ers are mainly cereal and nut-based beverages, which are essentially poor in protein (typically, less than 1.5% against the 3.5% in milk) and are not true milk replacers in that sense. In this work, new beverages from di erent pulses (i.e., pea, chickpea and lupin) were developed using technologies that enable the incorporation of a high level of seed components, with low or no discharge of by-products. Di erent processing steps were sequentially tested and discussed for the optimization of the sensorial features and stability of the beverage, considering the current commercial non-dairy beverages trends. The lupin beverage protein contents ranged from 1.8% to 2.4% (w/v) and the chickpea beverage varied between 1.0% and 1.5% (w/v). The “milk” yield obtained for the optimized procedure B was 1221 g/100 g of dry seed and 1247 g/100 g of dry seed, for chickpea beverage and lupin beverage, respectively. Sensory results show that chickpea beverage with cooking water has the best taste. All pulses-based beverages are typical non-Newtonian fluids, similarly to current non-dairy alternative beverages. In this respect, the sprouted chickpea beverage, without the cooking water, presents the most pronounced shear-thinning behavior of all formulations
publishDate 2020
dc.date.none.fl_str_mv 2020-11-02T14:37:32Z
2020
2020-01-01T00:00:00Z
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/10400.5/20537
url http://hdl.handle.net/10400.5/20537
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Foods 2020, 9, 1458
10.3390/foods9101458
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
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
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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
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