Legume-Based Imitation and Blended Milk Products

Sosulski, F. W.; Chakraborty, Parthasarathi; Humbert, E.S.

doi:10.1016/s0315-5463(78)73224-4

Cited by 33 publications

(16 citation statements)

References 5 publications

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“…Pea protein isolates resulted in milk products of poor quality. Selected properties of pea and lentil isolates used in preparing imitation milk are presented in Table 2 (68).…”

Section: Pea and Lentil Protein Extracts In Food Productsmentioning

confidence: 99%

Pea and lentil protein extraction and functionality

Swanson

1990

J Americ Oil Chem Soc

151

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These studies have demonstrated that peas and lentils can be used as protein sources for flours, concentrates and isolates. Less research attention has been devoted to lentil protein extraction, probably because of the greater cost of lentils as compared to peas. Pin-milling and air classification is well adapted to extracting pea flours to produce pea protein concentrates. Apparently, air-classification can be applied successfully to starch rich legumes, but will not give satisfactory results with lipid rich legumes.Wet processes, including alkaline and salt and acid solubilization, together with isoelectric precipitation or ultrafiltration, have been developed. The pea and lentil protein extracts of these processes exhibit comparable and complementary functionality to homologous soybean products. Air-classified pea protein concentrates are different from soy protein concentrates because of residual starch which can be useful for particular functional applications. Pea isolates appear to exhibit better foaming properties and more solubility than soy isolates, but pea isolates have to be more concentrated than soy isolates to produce viscous dispersions. The economic feasibility of pea and lentil protein extracts is related directly to protein content of the flour, unique functionality of the extracts, marketability of the by-products of extraction and the cost of peas or lentils.Dry peas (Pisum sativum} and lentils (Lens culinaris) contain 20-30% lysine-rich protein. Air-classification and alkaline solubilization with isolelectric precipitation separate legume storage globulins and albumins into concentrates and isolates. Lipoxygenase oxidation in the protein extracts results in decreased nutritive value, digestibility and solubility. Solubility, amino acid composition, conformation, surface hydrophobicity, susceptibility to denaturation and inter-and intra-molecular binding influence functionality of extracted legume proteins in food systems.

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“…Pea protein isolates resulted in milk products of poor quality. Selected properties of pea and lentil isolates used in preparing imitation milk are presented in Table 2 (68).…”

Section: Pea and Lentil Protein Extracts In Food Productsmentioning

confidence: 99%

Pea and lentil protein extraction and functionality

Swanson

1990

J Americ Oil Chem Soc

151

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“…The portion left in the funnel as well as that of lower layer were thoroughly mixed and analyzed for fat content by the Gerber method (MIF, 1964). The homogenization index was calculated according to Sosulski et al (1978).…”

Section: Homogenization Indexmentioning

confidence: 99%

“…The Illinois process for preparation of pasteurized liquid soy beverage (Nelson et al, 1976) and a spray-dried whole soybean milk base (Aminlari et al, 1977) are other developments in the use of the beans. Soybean milk beverage is now marketed commercially, but to a limited extent (Holsinger, 1983;Anon., 1986) Use of legume protein isolates has also been studied (Sosulski et al, 1978).…”

Section: Introductionmentioning

confidence: 99%

Grain Extract‐Milk Beverage: Processing and Physicochemical Characteristics

Singh

Bains

1988

Journal of Food Science

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Extracts from germinated barley, wheat, triticale, and corn showed compatibility when blended with milk in proportions of 30%, 40%, and 50%, respectively. The pH of grain extract-milk blends initially adjusted to 7.2 decreased to pH 6.2-6.4 when processed in bottles at 121°C for 15 min. The wheat and barley extract beverages scored highest preference followed by triticale and corn beverages. The beverage has excellent malty taste and smooth mouth feel.

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“…CHICKPEA (CICER ARIETINUM L.) IS A PROtein rich crop, ranked as the 5th most important grain legume produced in the world (Uebersax and Ruengsakulrach, 1989). Chickpea seeds have been used for many traditional foods (Pushpamma and Geervani, 1987) and as ingredients in bakery products, imitation milk, infant formula and meat products (Verma et al, 1985;Morcos et al, 1983;Fermandez and Berry, 1989;Sosulski et al, 1978;Hung and Nithianandan, 1993).…”

Section: Introductionmentioning

confidence: 99%

Flow Properties of Chickpea Proteins

Liu

Hung

1998

Journal of Food Science

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Flow properties of aqueous chickpea protein dispersions were investigated. The dispersions had Newtonian flow behavior at concentrations up to 4%. Flow behavior became progressively less Newtonian as concentration increased above 4%. The apparent viscosity of the dispersions was pH and concentration dependent, being higher at the protein's most soluble pHs (pH 2 and 9) and lower at the isoelectric point (pH 4-5). Within the investigated temperatures (15, 25, 35 and 55ЊC), power law constants were unchanged up to 35ЊC but the flow behavior became non-Newtonian at 55ЊC. Denaturation by urea and sodium dodecyl sulphate (SDS) increased the consistency index (m), casson yield stress and apparent viscosities, and the flow became more pseudoplastic with a decrease in the flow index (n).Howell and Lawrie, 1987). Our objective was to determine quantitative flow properties of chickpea protein dispersions and the relevant factors affecting their behavior.

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Legume-Based Imitation and Blended Milk Products

Cited by 33 publications

References 5 publications

Pea and lentil protein extraction and functionality

Pea and lentil protein extraction and functionality

Grain Extract‐Milk Beverage: Processing and Physicochemical Characteristics

Flow Properties of Chickpea Proteins

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