Characterisation of Pea Milk Analogues Using Different Production Techniques

Basit Öğe Kaydı
dc.authoridAndac, Ali Emre/0000-0002-0898-066X
dc.authoridTUNCEL, NECATI BARIS/0000-0001-9885-5063
dc.authoridYILMAZ TUNCEL, NESE/0000-0003-2700-5840
dc.contributor.authorAndac, Ali Emre
dc.contributor.authorTuncel, Necati Baris
dc.contributor.authorTuncel, Nese Yilmaz
dc.date.accessioned2025-01-27T20:29:07Z
dc.date.available2025-01-27T20:29:07Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractResearch background. Among legumes, peas are characterised by their high protein content, low glycaemic index and exceptional versatility. However, their potential as a food is often compromised by their undesirable off-flavour and taste. Hence, this study focuses on minimising off-flavours through simple pretreatments with the aim of improving the potential for the production of pea milk analogues. Pea milk analogues are a burgeoning type of plant-based milk alternatives in the growing plant-based market. Experimental approach. Pea seeds were subjected to different pretreatments: (i) i ) dry milling, (ii) ii ) blanching followed by soaking in alkaline solution and subsequent dehulling and (iii) iii ) vacuum. Typical physicochemical properties such as pH, viscosity, colour, titratable acidity and yield were measured to obtain a brief overview of the products. Consumer acceptance test, descriptive sensory analysis, gas chromatography-mass spectrometry and gas chromatography-olfactometry were used to map the complete sensory profile and appeal of the pea milk substitutes. Results and conclusions. The L* values of the pea milk analogues were significantly lower than those of cow's milk, while a* , b* , viscosity and pH were similar. In the descriptive sensory analysis, sweet, astringent, pea-like, cooked, hay-like, boiled corn and green notes received relatively higher scores. The vacuum-treated pea milk analogues received higher scores for flavour and overall acceptability in the consumer acceptance test. The pre- treatments resulted in significant changes in the volatile profiles of the pea milk analogues. Some volatiles typically associated with off-flavour, such as hexanal, were found in higher concentrations in blanched pea milk analogues. Among the applied pretreatments, vacuum proved to be the most effective method to reduce the content of volatile off-flavour compounds. Novelty and scientific contribution. This study stands out as a rare investigation to characterise pea milk analogues and to evaluate the impact of simple pretreatments on the improvement of their sensory properties. The results of this study could contribute to the development of milk alternatives that offer both high nutritional value and strong appeal to consumers.
dc.identifier.doi10.17113/ftb.62.02.24.8356
dc.identifier.endpage187
dc.identifier.issn1330-9862
dc.identifier.issn1334-2606
dc.identifier.issue2
dc.identifier.pmid39045306
dc.identifier.scopus2-s2.0-85200133660
dc.identifier.scopusqualityQ2
dc.identifier.startpage177
dc.identifier.urihttps://doi.org/10.17113/ftb.62.02.24.8356
dc.identifier.urihttps://hdl.handle.net/20.500.12428/22833
dc.identifier.volume62
dc.identifier.wosWOS:001287720000005
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherFaculty Food Technology Biotechnology
dc.relation.ispartofFood Technology and Biotechnology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectplant-based milk analogues
dc.subjectplant-based milk substitutes
dc.subjectoff-flavour
dc.subjectlipoxy- genase
dc.subjectvacuum
dc.subjectgas chromatography-olfactometry
dc.titleCharacterisation of Pea Milk Analogues Using Different Production Techniques
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu