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Legume beverages from chickpea and lupin, as new milk alternatives

2020Documento de conferência Acesso aberto
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dc.contributor.authorLopes, Mariana
dc.contributor.authorDuarte, Carla Margarida
dc.contributor.authorFilipe, Alexandra
dc.contributor.authorMedronho, Bruno
dc.contributor.authorSousa, Isabel
dc.date.accessioned2021-09-28T10:57:07Z
dc.date.available2021-09-28T10:57:07Z
dc.date.issued2020
dc.description.abstractNowadays, 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 perceptionpt_PT
dc.description.versionN/Apt_PT
dc.identifier.citationLopes M., Pierrepont C., Duarte C.M., Filipe A., Medronho B., Sousa I. (2020). Legume beverages from chickpea and lupin, as new milk alternatives. Abstract submission to ISEKI Food Association eConference held on 18-19 Novpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/22066
dc.language.isoengpt_PT
dc.relationUID/AGR/04129/LEAFpt_PT
dc.subjectnon-dairy beveragespt_PT
dc.subjectpulsespt_PT
dc.subjectproteinpt_PT
dc.subjectflow behaviorpt_PT
dc.titleLegume beverages from chickpea and lupin, as new milk alternativespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardNumber149603
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/149603/PT
oaire.citation.titleISEKI Food Association eConference held on 18-19 Novpt_PT
oaire.fundingStream3599-PPCDT
person.familyNameDuarte
person.familyNameSousa
person.givenNameCarla
person.givenNameIsabel
person.identifier.ciencia-idCD19-05FB-B15C
person.identifier.ciencia-id8113-9DC6-277F
person.identifier.orcid0000-0003-0699-5611
person.identifier.orcid0000-0001-9384-7646
person.identifier.scopus-author-id56514691300
person.identifier.scopus-author-id6701317947
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication5663743b-8160-4b0c-9bee-a223b1a6b0f3
relation.isAuthorOfPublication2d9ee74a-d127-41dc-bcf6-883d9e6292d9
relation.isAuthorOfPublication.latestForDiscovery2d9ee74a-d127-41dc-bcf6-883d9e6292d9
relation.isProjectOfPublicationfbb3775e-aa8e-4e2e-b4ec-e68215a87e92
relation.isProjectOfPublication.latestForDiscoveryfbb3775e-aa8e-4e2e-b4ec-e68215a87e92

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