The effect of different pre-treatments on sensory characteristics of unformulated pulse-based beverages

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dc.authoridYılmaz Tuncel, Neşe / 0000-0003-2700-5840
dc.authoridPolat Kaya, Havva / 0000-0002-7872-3810
dc.authoridAndaç, Ali Emre / 0000-0002-0898-066X
dc.authoridKaragül Yüceer, Yonca / 0000-0002-9028-2923
dc.authoridTuncel, Necati Barış / 0000-0001-9885-5063
dc.contributor.authorYılmaz Tuncel, Neşe
dc.contributor.authorPolat Kaya, Havva
dc.contributor.authorAndaç, Ali Emre
dc.contributor.authorKaragül Yüceer, Yonca
dc.contributor.authorTuncel, Necati Barış
dc.date.accessioned2025-05-29T02:58:03Z
dc.date.available2025-05-29T02:58:03Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe objectives of this study were to evaluate the effects of specific pre-treatments-including dry milling (control), soaking-wet milling, blanching, blanching-alkaline soaking-dehulling, vacuum treatment, and germination-on the sensory and aroma characteristics of beverages (termed as milk analogues or milk substitutes) derived from chickpea, faba bean, and cowpea as primary ingredients. In line with these objectives, solid phase micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS), gas chromatography-olfactometry (GCO), and descriptive sensory evaluation were conducted, coupled with principal component analysis. Hexanal, 2-pentylfuran, 1-hexanol, and 2-heptanone were the most abundant volatiles in pulse-based milk analogues regardless of the pulse type. Among them, hexanal was found in the highest amount in all types of milk analogues. Most of the pre-treatments, including blanching, which was applied to inactivate the lipoxygenase enzymes, resulted in a significant increase in hexanal content (p < 0.05). However, blanching-alkaline soaking-dehulling was the most effective treatment in reducing the off-notes. Germination of 48 h or longer contributed to the development of formation of undesirable flavours.
dc.description.sponsorshipTrkiye Bilimsel ve Teknolojik Arascedil;timath;rma Kurumu [121O173]; Scientific and Technological Research Council of Turkey (TUBITAK)
dc.description.sponsorshipThanks to The Scientific and Technological Research Council of Turkey (TUBITAK) for funding this project (Project No: 121O173).
dc.identifier.doi10.1007/s13197-025-06303-1
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.scopus2-s2.0-105003092597
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1007/s13197-025-06303-1
dc.identifier.urihttps://hdl.handle.net/20.500.12428/30255
dc.identifier.wosWOS:001472490100001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250529
dc.subjectMilk analogues
dc.subjectPlant-based milk alternatives
dc.subjectLegumes
dc.subjectDescriptive sensory analysis
dc.subjectGas chromatography-olfactometry (GC-O)
dc.subjectOff-flavour
dc.titleThe effect of different pre-treatments on sensory characteristics of unformulated pulse-based beverages
dc.typeArticle

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