An Emerging Segment of Functional Legume-Based Beverages: A Review

Nawaz, Malik Adil; Tan, Melvin; Øiseth, Sofia Kihlman; Buckow, Roman

doi:10.1080/87559129.2020.1762641

Cited by 57 publications

(75 citation statements)

References 225 publications

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“…The production process is of different types, depending on the raw material used (legumes, cereals, vegetables, nuts, seeds), but all the variants have a common outline. Generally, the preparation process involves the following stages: selection of the raw material, soaking and wet or dry grinding of the raw material, water extraction of the raw material, heating, separation of the solid fraction, cooling, standardization, homogenization, thermal fixation, aseptic packaging, and storage [9][10][11][12].…”

Section: Preparation Of Beverages From Beansmentioning

confidence: 99%

“…Soaking and grinding (or only grinding) of the raw material are employed for further processing steps and to facilitate the release of nutrients contained in it. Water inactivates some of the inhibitors and reduces the amount of phytic acid, which increases the absorption of nutrients and their bioavailability [9][10][11][12][13][14]. In the case of beans, wet grinding is performed after thermal treatment of the seeds to induce starch thermohydrolysis.…”

Section: Preparation Of Beverages From Beansmentioning

confidence: 99%

“…Legumes contain many antinutritional ingredients, such as trypsin inhibitors, phytic acid, or α-galactosides, as well as indigestible carbohydrates; therefore, they must be subjected to appropriate treatments before consumption [11,63]. Methods such as dehulling, heating, germination, fermentation, soaking, or partial hydrolysis using proteolytic enzymes can be applied.…”

Section: Influence Of Germination On the Quality Of Bean-based Beveragesmentioning

confidence: 99%

“…It also improves the content and digestibility of proteins as well as the content of crude fiber [76]. Furthermore, germination of legume seeds, including bean seeds, partially minimizes the activity of trypsin inhibitors, and eliminates flatulence caused by oligosaccharides from the raffinose family [11]. This contributes not only to significant biochemical and nutritional changes but also to sensory changes in legumes [10,12,14,59,63,77].…”

Section: Influence Of Germination On the Quality Of Bean-based Beveragesmentioning

confidence: 99%

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Functional Fermented Beverage Prepared from Germinated White Kidney Beans (Phaseolus vulgaris L.)

Вебер¹,

Zaręba²,

Ziarno³

2021

Milk Substitutes - Selected Aspects

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The current demand for plant-based food indicates that the food market is providing alternatives for products that are currently commercially available. This chapter discusses the possible use of germinated bean seeds as a raw material in the production of substitutes for dairy products, including fermented ones. Beans are a valuable source of easily digestible protein, carbohydrates, minerals, and various vitamins (e.g., B vitamin group). They also contain significant amounts of fiber which affects the proper functioning of the digestive system and antioxidant compounds. The fat content is low and is estimated to be around only 1–2%. However, it is mainly (about 70%) constituted by unsaturated fatty acids, including the polyunsaturated ones such as linoleic acid or linolenic acid, which are desirable in the human diet for the prevention of cardiovascular diseases or cancer. Biological processes such as germination or fermentation may improve the nutritional value of bean seeds (by increasing the content, digestibility, and bioavailability of some nutrients and by eliminating undesirable components) and deliver live cells of prohealth bacteria (lactic acid bacteria, propionic acid bacteria, or bifidobacteria).

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Section: Preparation Of Beverages From Beansmentioning

confidence: 99%

Section: Preparation Of Beverages From Beansmentioning

confidence: 99%

Section: Influence Of Germination On the Quality Of Bean-based Beveragesmentioning

confidence: 99%

Section: Influence Of Germination On the Quality Of Bean-based Beveragesmentioning

confidence: 99%

See 2 more Smart Citations

Functional Fermented Beverage Prepared from Germinated White Kidney Beans (Phaseolus vulgaris L.)

Вебер¹,

Zaręba²,

Ziarno³

2021

Milk Substitutes - Selected Aspects

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“…Although most Asian people accept the beany flavor, significant efforts have been made to reduce beany flavor to make soybeans more acceptable in the West. The most accepted methods of removing beany flavor are summarized as follows: breeding a soybean devoid of LOX; removal of volatile compounds such as short‐chain fatty acids, sterols, and sulfur compounds using vacuum at high temperature (Yoo & Chang, 2016); the Cornell hot grinding method to inactivate LOX (slurry is kept at 80 °C for 10 min) (Navicha, Hua, Masamba, Kong, & Zhang, 2018); the Illinois preblanching method to inactivate LOX (soaked soybeans are blanched prior to grinding); hydrothermal cooking, which is a steam infusion cooking process based on the principle of steam flashing to strip volatiles to produce soymilk with less beany odor (Stanojevic et al., 2011); the use of soy protein isolate (SPI) to partially reduce or mask the beany odor; and food additives (gums and flavors) that are used in many commercial soy products to mask the beany odor (Nawaz, Tan, Øiseth, & Buckow, 2020). Products with less beany flavor have been developed to make plant protein more acceptable in non‐Asian countries.…”

Section: Soybean Seedsmentioning

confidence: 99%

Tofu products: A review of their raw materials, processing conditions, and packaging

Regenstein

Teng

et al. 2020

Comp Rev Food Sci Food Safe

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Tofu is a traditional product made mainly from soybeans, which has become globally popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with both commercial production of tofu and scientific research, it remains a challenge to produce tofu with high quality, high nutrition, and excellent flavor. This is because tofu production involves multiple complicated steps, such as soybean selection, utilization of appropriate coagulants, and tofu packaging. To make high-quality tofu product, it is important to systematically understand critical factors that influence tofu quality. This article reviews the current research status of tofu production. The diversity of soybean seeds (the raw material), protein composition, structural properties, and nutritional values are reviewed. Then, selection of tofu coagulants is reviewed to provide insights on its role in tofu quality, where the focus is on the usage of mix coagulants and recent developments with new coagulants. Moreover, a comprehensive summary is provided on recent development in making high-fiber tofu using Okara (the major by-product during tofu production), which has a number of potential applications in the food industry. To help encourage automatic, environmental friendly, and high-efficient tofu production, new developments and applications in production technology, such as ultrasound and high-pressure process, are reviewed. Tofu packaging, including packaging materials and techniques, is evaluated as it has been found to have a positive impact on extending the shelf life and improving the quality of tofu products. Finally, the future research directions and potential areas for new developments are discussed.

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Identification of promising lactic acid bacteria for the fermentation of lupine‐ and faba bean‐based substrates to produce refreshing protein‐rich beverages—A strain screening

Ritter,

Luber,

Gastl

et al. 2024

Food Frontiers

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Lupines and faba beans are rising stars among legumes as sources of valuable, vegan plant‐based proteins. To enter new application areas like the production of protein‐rich refreshing beverages, the typical beany aroma impression has to be overcome, and the sensory appearance has to be improved, as it can be accomplished with lactic acid fermentation. An extensive strain screening of 70 lactic acid bacteria from 16 genera was performed to identify suitable strains to transform substrates made from lupines and faba beans into refreshing beverages and to improve their sensory characteristics. By analyzing carbohydrate utilization, production of organic acids and aroma compounds, and sensory appearance, 22 strains for lupine and eight strains for faba bean were preselected. Subsequently, the most suitable strains (five for lupine and three for faba beans) were identified by a trained sensory panel, and finally their growth kinetics were discussed. Generally, the aroma profile varied highly with the utilized strain. However, by selecting suitable strains, the beany impression can be highly reduced and pleasant aroma impressions (e.g., fruity and buttermilk) can be added. Most strikingly, it was proven that using germinated lupines and faba beans instead of raw ones can bypass the usual growth restriction, and the strain selection can be focused exclusively on sensory aspects. This opens the option to use strains usually excluded for the fermentation of legumes due to their lack of utilization of the legume‐typical α‐galactosides.

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An Emerging Segment of Functional Legume-Based Beverages: A Review

Cited by 57 publications

References 225 publications

Functional Fermented Beverage Prepared from Germinated White Kidney Beans (Phaseolus vulgaris L.)

Functional Fermented Beverage Prepared from Germinated White Kidney Beans (Phaseolus vulgaris L.)

Tofu products: A review of their raw materials, processing conditions, and packaging

Identification of promising lactic acid bacteria for the fermentation of lupine‐ and faba bean‐based substrates to produce refreshing protein‐rich beverages—A strain screening

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