Legume Beverages from Chickpea and Lupin, as New Milk Alternatives
Recently, 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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/10/1458 |
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| author | Mariana Lopes Chloé Pierrepont Carla Margarida Duarte Alexandra Filipe Bruno Medronho Isabel Sousa |
| author_facet | Mariana Lopes Chloé Pierrepont Carla Margarida Duarte Alexandra Filipe Bruno Medronho Isabel Sousa |
| author_sort | Mariana Lopes |
| collection | DOAJ |
| description | Recently, 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% (<i>w</i>/<i>v</i>) and the chickpea beverage varied between 1.0% and 1.5% (<i>w</i>/<i>v</i>). 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. |
| first_indexed | 2024-03-10T15:39:13Z |
| format | Article |
| id | doaj.art-1fdf661f9b1f427a8501e5a253ecf2b8 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T15:39:13Z |
| publishDate | 2020-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-1fdf661f9b1f427a8501e5a253ecf2b82023-11-20T16:58:06ZengMDPI AGFoods2304-81582020-10-01910145810.3390/foods9101458Legume Beverages from Chickpea and Lupin, as New Milk AlternativesMariana Lopes0Chloé Pierrepont1Carla Margarida Duarte2Alexandra Filipe3Bruno Medronho4Isabel Sousa5LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, PortugalLEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, PortugalLEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, PortugalCIEPQPF, Department of Chemical Engineering, University of Coimbra, Pólo II–R. Silvio Lima, 3030-790 Coimbra, PortugalMED–Mediterranean Institute for Agriculture, Environment and Development, University of Algarve, Faculty of Sciences and Technology, Campus de Gambelas, Ed. 8, 8005-139 Faro, PortugalLEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, PortugalRecently, 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% (<i>w</i>/<i>v</i>) and the chickpea beverage varied between 1.0% and 1.5% (<i>w</i>/<i>v</i>). 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.https://www.mdpi.com/2304-8158/9/10/1458non-dairy beveragespulseschickpealupinflow behavior |
| spellingShingle | Mariana Lopes Chloé Pierrepont Carla Margarida Duarte Alexandra Filipe Bruno Medronho Isabel Sousa Legume Beverages from Chickpea and Lupin, as New Milk Alternatives Foods non-dairy beverages pulses chickpea lupin flow behavior |
| title | Legume Beverages from Chickpea and Lupin, as New Milk Alternatives |
| title_full | Legume Beverages from Chickpea and Lupin, as New Milk Alternatives |
| title_fullStr | Legume Beverages from Chickpea and Lupin, as New Milk Alternatives |
| title_full_unstemmed | Legume Beverages from Chickpea and Lupin, as New Milk Alternatives |
| title_short | Legume Beverages from Chickpea and Lupin, as New Milk Alternatives |
| title_sort | legume beverages from chickpea and lupin as new milk alternatives |
| topic | non-dairy beverages pulses chickpea lupin flow behavior |
| url | https://www.mdpi.com/2304-8158/9/10/1458 |
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