The effect of different pre-treatments on unformulated pulse-based milk analogs: physicochemical properties and consumer acceptance
Yükleniyor...
Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This is the first part of a study on developing pulse-based milk analogs using chickpea, faba bean, and cowpea as raw materials. The objectives of the present study were to determine the processing conditions for pulse-based milk analog production at laboratory-scale and to investigate the effects of some pre-treatments such as dry milling (control), soaking and wet milling, blanching, blanching and dehulling, vacuum, and germination on lipoxygenase (LOX) activity of the raw material and some physicochemical and sensory properties of the final products. Dry milling provided the lowest LOX activity and the highest yield while soaking and wet milling resulted in a substantial increase in LOX activity, lower product yield, and a final product with lower whiteness value, regardless of the pulse type. Germination caused a significant decrease in LOX activity in all pulse types, while milk analogs produced from germinated pulses received the lowest acceptability scores from consumers.
Açıklama
Anahtar Kelimeler
Consumer acceptance, Germination, Legumes, Lipoxygenase activity, Milk analogs, Plant-based milk alternatives, Pulses
Kaynak
Journal of Food Science and Technology
WoS Q Değeri
Q2
Scopus Q Değeri
Cilt
61
Sayı
2
Künye
Tuncel, N. Y., Andaç, A. E., Kaya, H. P., Korkmaz, F., & Tuncel, N. B. (2023). The effect of different pre-treatments on unformulated pulse-based milk analogs: physicochemical properties and consumer acceptance. Journal of Food Science and Technology, 61(2), 268–278. https://doi.org/10.1007/s13197-023-05836-7
