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New alternatives to milk from pulses: digestibility and bioactivity

Publication . Duarte, Carla Margarida; Mota, J.; Assunção, R.; Martins, C.; Ribeiro, A.; Lima, A.; Raymundo, Anabela; Ferreira, Ricardo Boavida; Sousa, Isabel

2021Conference object

Open access

New alternatives to milk from pulses: digestibility and bioactivity

Publication . Duarte, Carla Margarida; Mota, J.; Assunção, R.; Martins, C.; Raymundo, Anabela; Nunes, C.; Alvito, P.; Ferreira, Ricardo Boavida; Sousa, Isabel

There is a high demand for milk substitutes other than soy beverages for different reasons, from health to ethic grounds. However, plant based current market offers are essentially poor in protein content (less than 1.5% against the 3.5% in milk). The obvious choice is the use of pulses with high total protein on seeds, but a major issue hampers their production - a beany flavour. This is mitigated by the right processing technology, which also enhances the beverage nutritional quality. Beverages produced from chickpea, lupin and its (50/50) mixture were submitted to in vitro gastrointestinal digestion static method (Brodkorb et al., 2019). Results on bioaccessibility of protein, carbohydrates, starch, minerals and phytate, as well as glycaemic index and bioactivity (anti-cancer and anti-inflammatory) were determined. Grain legumes contain slow-release carbohydrates like starch, present on the chickpea, but only residual on the lupin seeds. This was used to enhance flavour as the addition of enzymes, such as α-amylase and amyloglucosidase, during beverage fabrication process, which increases the pulse beverage´s digestibility, enhancing the sweeter mouthfeel by starch hydrolysis, releasing glucose rapidly to the bloodstream and leading to a higher GI. This was evidenced in chickpea based beverages with both enzymes (85.3), with only amyloglucosidase (78.9) and with only α-amylase (64.8), when compared to the lower glycaemic index of chickpea beverage (56.9). As known, the presence of phytates may reduce bioavailability of minerals as a mineral complex which is insoluble at the physiological pH of the intestine, nevertheless, even all beverage´s digesta showed twice as much its beverage phytic acid content, the lupin beverage digesta evidenced significantly the higher levels on Na, Mg, P and Mn contents. In what bioactivity is concerned, the lupin-based beverage evidenced the inhibition of colon cells migration and the efficient inhibition of the metalloproteinases (MMP´s), which are implicated in colorectal cancer metastatic progression, earlier attributed to the lupin peptides activity (Lima et al., 2016). One of the main conclusions, is the considerable increment on bioactivity of the produced peptides during protein digestion in the gut, which has been evidenced and can be used as an argument for the marketing of these pulse beverages

2020Conference object

Open access

Legume beverages from chickpea and lupin, as new milk alternatives

Publication . Lopes, Mariana; Duarte, Carla Margarida; Filipe, Alexandra; Medronho, Bruno; Sousa, Isabel

Nowadays, milk consumption has been declining and there is a high demand for non-dairy beverages other than soy. Different reasons are driving consumer choices, from health and intolerance problems to ethic grounds, centered on the GMO and CO2 footprint issues. Adding to that, the promotion of pulses to produce food is highly recommended worldwide for sustainable food production as 68th UN assembly declared 2016 the year of pulses. The information associated with pulses consumption is very positive, therefore consumer’s preference for pulses is increasing. However, market offers are mainly cereal and nut-based beverages, which are essentially poor in protein (less than 1.5% against the 3.5% in milk) and are not true milk replacers in that sense. Therefore, legume-based beverage became a fast-growing segment for its low-fat source of protein (20-40%), fiber, vitamins, minerals and bioactives. In this work, new beverages from different pulses (pea, chickpea and lupin) were developed using technologies enabling the incorporation of a high level of seed components, with low or no discharge of by-products. A mild heat treatment was chosen, to minimize extensive protein denaturation in beverages. The pulse-based beverages were typical non-Newtonian fluids, displaying a pronounced shear-thinning behavior, 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. Therefore, this work contributes to pave the way for the development of novel pulse-based beverages as viable alternatives for cow milk. Nevertheless, further optimizations must be performed in future works, such as considering the use of enzymes, to refine the beverage mouthfeel, and the addition of natural flavors, for an improved and pleasant sensorial perception

2020Conference object

Open access

New alternatives to milk from pulses: digestibility and bioactivity

Publication . Duarte, Carla Margarida

2021Conference object

Open access

Bebidas vegan de grão e tremoço, ricas em proteína, para substituir o leite

Publication . Duarte, Carla Margarida

2021Conference object

Open access