Influence of Processing Conditions on the Physicochemical Properties of a New-Type of Nutritional Drink—Millet Skim Milk Beverage

Pan, Minghui; Cao, Yungang; Chi, Xuelu; Zheng, Shusen; Ai, Nasi; Sun, Baoguo

doi:10.3390/molecules24071338

Cited by 5 publications

(2 citation statements)

References 28 publications

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“…Physicalbased technologies such as roasting, dehulling, soaking and blanching and milling have been implemented in sesame, legumes, soy and peas and soy, respectively [87]. For instance, roasting, milling and soaking have been applied to reduce LOX activity, reducing lipid oxidation and off-flavor formation [91][92][93], while the dehulling of legumes has been used to decrease phytate concentration [91]. Chemical-based technologies such as pH alterations (alkalinization), chemical deodorization in pulses (pea, lentil and soy) and pseudocereals (quinoa) have been applied for texture purposes as well as for reducing LOX activity and off-flavor generation [87].…”

Section: Oliveira Et Almentioning

confidence: 99%

Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition

Genet,

Sedó Molina,

Wätjen

et al. 2023

Fermentation

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With increasing awareness of the impact of food on the climate, consumers are gradually changing their dietary habits towards a more plant-based diet. While acceptable products have been developed in meat analogues and non-fermented dairy products, alternative fermented dairy products such as yogurt and particularly ripened hard and semi-soft cheese products are not yet satisfactory. Since the cheese category has such a broad range of flavors and applications, it has proven complicated to find plant-based sources able to mimic them in terms of texture, meltability, ripening and flavor. Moreover, plant-based dairy alternatives do not provide the same nutritional supply. New technological approaches are needed to make cheese production more sustainable, which should be integrated in the already existing conventional cheese production to ensure a fast and cost-efficient transition. This can be tackled by incorporating plant-based components into the milk matrix, creating so-called “hybrid cheeses”. This review will discuss the challenges of both animal- and plant-based cheese products and highlight how the combination of both matrices can associate the best properties of these two worlds in a hybrid product, reviewing current knowledge and development on the matter. Emphasis will be drawn to the selection and pre-processing of raw materials. Furthermore, the key challenges of removing the off-flavors and creating a desirable cheese flavor through fermentation will be discussed.

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Section: Oliveira Et Almentioning

confidence: 99%

Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition

Genet,

Sedó Molina,

Wätjen

et al. 2023

Fermentation

View full text Add to dashboard Cite

show abstract

“…Moreover, research has turned to the use of different processing technologies to narrow the gap in the production of plant‐based dairy alternatives without the use of additives. For example, soaking, germination, blanching and in the combination of soaking and blanching is an effective way to eliminate beany off‐flavour formation and anti‐nutrients, resulting the improved nutritional and organoleptic attributes of plant‐based dairy analogues (Pan et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Development of mung bean (Vigna radiate L.)‐based next‐generation vegan milk: Processing, nutritional composition and quality attributes

Joshi

Bathla

Singh

et al. 2022

Int J of Food Sci Tech

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Legume proteins are a potential source of functional ingredients to create good quality plant-based milk substitutes. However, the design of high-quality plant-based milk substitutes depends on ingredients and processing operations. Thus, the objectives of the study were to investigate the effect of soaking, soaking and blanching, germination and germination and blanching in the development of high-quality mung bean (Vigna radiate L.)-based vegan milk. Also, studied the effect of processing methods on nutritional, physico-chemical, sensory and microbiological analyses of the developed product. The sample with the germination method showed the highest protein (4.39%), carbohydrates (5.52%) and energy (39.93%) compared to other processing methods. The germination and blanching method reported a higher viscosity, sucrose content and TSS compared to other methods. All the samples showed a presence of 12 amino acids (e.g. glutamic acid, phenylalanine, serine) and absence of cystine and methionine. All the samples showed a decrease in pH and acidity, while no clot formation during the storage period. The presence of microbiological count was noticed from days 7 and 10, which remain under the acceptable standard limits. Germination & blanching received a high sensory score and overall acceptability and provided the good quality attributes of mung bean-based vegan milk. Thus, these processing technologies can be used to develop higher quality, healthiness and more sustainable vegan beverages that can substitute animalbased milk.

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A novel plant-based milk alternative made from red kidney bean (Phaseolus vulgaris L.): Effects of cultivars on its stability and sensory properties

Tang,

Cui,

Zhang

et al. 2023

Food Bioscience

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Influence of Processing Conditions on the Physicochemical Properties of a New-Type of Nutritional Drink—Millet Skim Milk Beverage

Cited by 5 publications

References 28 publications

Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition

Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition

Development of mung bean (Vigna radiate L.)‐based next‐generation vegan milk: Processing, nutritional composition and quality attributes

A novel plant-based milk alternative made from red kidney bean (Phaseolus vulgaris L.): Effects of cultivars on its stability and sensory properties

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