Repository logo
 
Publication

Legume beverages from chickpea and lupin, as new milk alternatives

2020Journal article Open access
Simple item page
dc.contributor.authorLopes, Mariana
dc.contributor.authorPierrepont, Chloé
dc.contributor.authorDuarte, Carla Margarida
dc.contributor.authorFilipe, Alexandra
dc.contributor.authorMedronho, Bruno
dc.contributor.authorSousa, Isabel
dc.date.accessioned2020-11-26T16:31:53Z
dc.date.available2020-11-26T16:31:53Z
dc.date.issued2020
dc.description.abstractRecently, milk consumption has been declining and there is a high demand for non-dairy beverages. However, market offers 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 different 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. Different 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.pt_PT
dc.description.sponsorshipFCT: PTDC/BAA-AGR/28370/2017, PTDC/ASP-SIL/30619/2017, UID/AGR/04129/LEAF, CEECIND/01014/2018pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods9101458pt_PT
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.1/14847
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationVegetable protein milk from european pulses with bioactive potential
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectNon-dairy beveragespt_PT
dc.subjectLupinpt_PT
dc.subjectPulsespt_PT
dc.subjectFlow behaviorpt_PT
dc.subjectChickpeapt_PT
dc.titleLegume beverages from chickpea and lupin, as new milk alternativespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleVegetable protein milk from european pulses with bioactive potential
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PTDC%2FBAA-AGR%2F28370%2F2017/PT
oaire.citation.issue10pt_PT
oaire.citation.startPage1458pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume9pt_PT
oaire.fundingStream3599-PPCDT
person.familyNameMedronho
person.givenNameBruno
person.identifier.ciencia-id6918-9AB3-8D22
person.identifier.orcid0000-0003-0972-1739
person.identifier.ridP-5927-2014
person.identifier.scopus-author-id9940656700
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication4c03571a-93da-4504-8acf-c74326449852
relation.isAuthorOfPublication.latestForDiscovery4c03571a-93da-4504-8acf-c74326449852
relation.isProjectOfPublication80db3785-6542-4d43-881a-974de02b1e0e
relation.isProjectOfPublication.latestForDiscovery80db3785-6542-4d43-881a-974de02b1e0e

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
foods-09-01458-v2.pdf
Size:
2.73 MB
Format:
Adobe Portable Document Format
Download

Collections

FCT2-Artigos (em revistas ou actas indexadas)