Investigation of Physicochemical and Sensory Properties of Health Drink Based on Plant Milks and Bean (Phaseolus coccineus L.)
In this study, a non-dairy beverages based on almond, coconut and soy milk was produced in combination with runner bean flour in both germinated and non-germinated states on the physicochemical and sensory properties of the samples was investigated. To prepare vegetable milk, soy beans, almonds and...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
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Research Institute of Food Science and Technology
2023-06-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://journals.rifst.ac.ir/article_146529_3efa96d7febb98e2bd383f3e2b7d3249.pdf |
| _version_ | 1827796986765508608 |
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| author | Azar Sepahi Elham Mahdian Esmaeil Ataye Salehi Ali Mohamadi Sani |
| author_facet | Azar Sepahi Elham Mahdian Esmaeil Ataye Salehi Ali Mohamadi Sani |
| author_sort | Azar Sepahi |
| collection | DOAJ |
| description | In this study, a non-dairy beverages based on almond, coconut and soy milk was produced in combination with runner bean flour in both germinated and non-germinated states on the physicochemical and sensory properties of the samples was investigated. To prepare vegetable milk, soy beans, almonds and coconuts (20, 25 and 25 g, respectively) are soaked in water at the ratio of 1:6, 1:4.2, and 1:4, respectively, for 12 h at room temperature and they were mixed in a mixer. All sprouted and unsprouted bean powders were mixed separately with 100 mL of vegetable milk to prepare sprouted and unsprouted soy, almond and coconut milk drinks in a weight of 6 g, and finally the drinks were evaluated in terms of chemical properties (acidity, pH, antioxidant capacity, and sugar), viscosity and Sensory acceptance was investigated. The results showed that the germination of runner beans increased the factors of acidity, TEAC, phenolic content and sensory properties and decreased pH. Increased acidity and decreased pH were higher in non-dairy beverage with germinated beans than in samples containing non-germinated beans. The highest viscosity in the sample of almond drink contained germinated and non-germinated beans. Almond milk drink containing sprouted beans and coconut milk drink containing sprouted beans had the highest sugar content. TEAC and phenolic content were higher in coconut milk samples containing germinated beans. The results of sensory properties also showed that beverage based on coconut milk containing germinated beans and almond milk containing germinated beans were more popular among consumers. |
| first_indexed | 2024-03-11T19:14:55Z |
| format | Article |
| id | doaj.art-2ad55aa69c9f4e5b805c9d35b0cd5453 |
| institution | Directory Open Access Journal |
| issn | 2252-0937 2538-2357 |
| language | fas |
| last_indexed | 2024-03-11T19:14:55Z |
| publishDate | 2023-06-01 |
| publisher | Research Institute of Food Science and Technology |
| record_format | Article |
| series | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| spelling | doaj.art-2ad55aa69c9f4e5b805c9d35b0cd54532023-10-09T08:56:43ZfasResearch Institute of Food Science and TechnologyPizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī2252-09372538-23572023-06-01121293810.22101/JRIFST.2022.318617.1304146529Investigation of Physicochemical and Sensory Properties of Health Drink Based on Plant Milks and Bean (Phaseolus coccineus L.)Azar Sepahi0Elham Mahdian1Esmaeil Ataye Salehi2Ali Mohamadi Sani3Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, IranDepartment of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, IranDepartment of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, IranDepartment of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, IranIn this study, a non-dairy beverages based on almond, coconut and soy milk was produced in combination with runner bean flour in both germinated and non-germinated states on the physicochemical and sensory properties of the samples was investigated. To prepare vegetable milk, soy beans, almonds and coconuts (20, 25 and 25 g, respectively) are soaked in water at the ratio of 1:6, 1:4.2, and 1:4, respectively, for 12 h at room temperature and they were mixed in a mixer. All sprouted and unsprouted bean powders were mixed separately with 100 mL of vegetable milk to prepare sprouted and unsprouted soy, almond and coconut milk drinks in a weight of 6 g, and finally the drinks were evaluated in terms of chemical properties (acidity, pH, antioxidant capacity, and sugar), viscosity and Sensory acceptance was investigated. The results showed that the germination of runner beans increased the factors of acidity, TEAC, phenolic content and sensory properties and decreased pH. Increased acidity and decreased pH were higher in non-dairy beverage with germinated beans than in samples containing non-germinated beans. The highest viscosity in the sample of almond drink contained germinated and non-germinated beans. Almond milk drink containing sprouted beans and coconut milk drink containing sprouted beans had the highest sugar content. TEAC and phenolic content were higher in coconut milk samples containing germinated beans. The results of sensory properties also showed that beverage based on coconut milk containing germinated beans and almond milk containing germinated beans were more popular among consumers.https://journals.rifst.ac.ir/article_146529_3efa96d7febb98e2bd383f3e2b7d3249.pdfalmondcoconutnon-dairy beveragesrunner beanssoy |
| spellingShingle | Azar Sepahi Elham Mahdian Esmaeil Ataye Salehi Ali Mohamadi Sani Investigation of Physicochemical and Sensory Properties of Health Drink Based on Plant Milks and Bean (Phaseolus coccineus L.) Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī almond coconut non-dairy beverages runner beans soy |
| title | Investigation of Physicochemical and Sensory Properties of Health Drink Based on Plant Milks and Bean (Phaseolus coccineus L.) |
| title_full | Investigation of Physicochemical and Sensory Properties of Health Drink Based on Plant Milks and Bean (Phaseolus coccineus L.) |
| title_fullStr | Investigation of Physicochemical and Sensory Properties of Health Drink Based on Plant Milks and Bean (Phaseolus coccineus L.) |
| title_full_unstemmed | Investigation of Physicochemical and Sensory Properties of Health Drink Based on Plant Milks and Bean (Phaseolus coccineus L.) |
| title_short | Investigation of Physicochemical and Sensory Properties of Health Drink Based on Plant Milks and Bean (Phaseolus coccineus L.) |
| title_sort | investigation of physicochemical and sensory properties of health drink based on plant milks and bean phaseolus coccineus l |
| topic | almond coconut non-dairy beverages runner beans soy |
| url | https://journals.rifst.ac.ir/article_146529_3efa96d7febb98e2bd383f3e2b7d3249.pdf |
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