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Abstrakt
The aim of this research was to create a plant-based beverage based on seeds of sunflower (Helianthus annuus), pea (Pisum sativum) and runner bean (Phaseolus multiflorus). The selection of the ingredients was based on the main objective to obtain the nutritional value and sensory characteristics of a formed product similar to cow's milk. The ingredient proportions were created by comparing the protein, fat and carbohydrate content of seeds versus cow's milk. Due to the observed low long-term stability of plant-seed-based drinks, a water binding guar gum, a thickener in the form of locust bean gum and gelling citrus amidated pectin containing dextrose were added and evaluated as functional stabilisers. All of the designed and created systems were subjected to selected methods of characterisation of the most important final product properties, such as rheology, colour, emulsion and turbidimetric stability. Rheological analysis confirmed the highest stability of the variant supplemented with 0.5% guar gum. Both stability and colour measurements indicated the positive characteristics of the system supplemented with 0.4% pectin. Finally, the product with 0.5% guar gum was identified as the most distinctive and similar vegetable drink to cow's milk.
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Autorzy (3)
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Emilia Drozłowska-Sobieraj
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Informacje szczegółowe
- Kategoria:
- Publikacja w czasopiśmie
- Typ:
- Publikacja w czasopiśmie
- Opublikowano w:
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Plants-Basel
nr 12,
wydanie 2303,
ISSN: 2223-7747 - Tytuł wydania:
- Plants, 12, 2303
- Rok wydania:
- 2023
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.3390/plants12122303
- Weryfikacja:
- Brak weryfikacji
wyświetlono 11 razy
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