Imitation milks from Cicer arietinum (L.), Vigna unguiculata (L.) walpers and Vigna radiata (L.) wilczek and other legumes

Caygill, J.C.; Jones, J.; Ferber, Carol E. M.

doi:10.1002/jsfa.2740320612

Cited by 16 publications

(6 citation statements)

References 12 publications

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“…Increasing attention has focused on development of nutritious beverages based on oilseeds and legumes (Caygill et al, 1981;Akinyele and Abudu, 1990;Brough et al, 1993;Nsofor et al, 1993). We developed and optimized a process for producing peanut beverage (Rustom et al,1991;Rustom, 1993), and studied changes in physicochemical properties during storage (Rustom et al, 1995).…”

Section: Introductionmentioning

confidence: 99%

UHT‐Sterilized Peanut Beverages: Kinetics of Physicochemical Changes during Storage and Shelf‐Life Prediction Modeling

Rustom

López-Leiva

Nair

1996

Journal of Food Science

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Strawberry-flavored (S04) and chocolate-flavored (C04 and C20) peanut beverages UHT-sterilized (137 ЊC, 4 sec or 20 sec) and aseptically filled in Tetra Briks were stored for 6 mo at 5, 20 and 35 ЊC. Sensory characteristics and kinetics of physicochemical changes were studied. The changes were of zero (pH of S04, and sedimentation and homogenization indices of all beverages) and first (pH of C04 and C20, viscosity and color lightness of all beverages) order. Reaction rate constant and Gibb's free energy increased with temperature. Activation energy followed Arrhenius equation. Deterioration in beverage sensory qualities highly correlated with increase in sedimentation index and decrease in pH and emulsion stability. Shelf-life prediction models were constructed based on sensory and kinetics data. The shelf-life was estimated to be 4-7 mo for beverages stored at 30-35ЊC.

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Section: Introductionmentioning

confidence: 99%

UHT‐Sterilized Peanut Beverages: Kinetics of Physicochemical Changes during Storage and Shelf‐Life Prediction Modeling

Rustom

López-Leiva

Nair

1996

Journal of Food Science

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“…Work has been done to determine the effects of lactic acid bacterial fermentation of aqueous extracts of soybeans (soymilk), and two reviews on this subject exist (16,18). Less work has been done on other legumes such as peanuts or cowpeas (3,7,8). While it has been possible to develop acceptable food products (19,23), there have been no reports to date comparing similarities and differences in these legume milks and their suitabilities to serve as substrates for fermentation by lactic acid bacteria.…”

mentioning

confidence: 99%

Fermentation of Aqueous Plant Seed Extracts by Lactic Acid Bacteria

Schaffner

Beuchat

1986

Appl Environ Microbiol

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The effects of lactic acid bacterial fermentation on chemical and physical changes in aqueous extracts of cowpea (Vigna unguiculata), peanut (Arachis hypogea), soybean (Glycine mar), and sorghum (Sorghum vulgare) were studied. The bacteria investigated were Lactobacillus helveticus, L. delbrueckii, L. casei, L. bulgaricus, L. acidophilus, and Streptococcus thermophilus. Organisms were inoculated individually into all of the seed extracts; L. bulgaricus and S. thermophilus were also evaluated together as inocula for fermenting the legume extracts. During fermentation, bacterial population and changes in titratable acidity, pH, viscosity, and color were measured over a 72-h period at 37°C. Maximum bacterial populations, titratable acidity, pH, and viscosity varied depending upon the type of extract and bacterial strain. The maximum population of each organism was influenced by fermentable carbohydrates, which, in turn, influenced acid production and change in pH. Change in viscosity was correlated with the amount of protein and titratable acidity of products. Color was affected by pasteurization treatment and fermentation as well as the source of extract. In the extracts inoculated simultaneously with L. bulgaricus and S. thermophilus, a synergistic effect resulted in increased bacterial populations, titratable acidity, and viscosity, and decreased pH in all the legume extracts when compared to the extracts fermented with either of these organisms individually. Fermented extracts offer potential as substitutes for cultured dairy products.

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“…bulgaricus at the ratio of 1 : 1 (Kurmann 1967; Mittal et al . 1974; Caygill and Jones 1981) and incubated overnight.…”

Section: Methodsmentioning

confidence: 99%

Optimization of process parameters for the development of a cheese analogue from pigeon pea (Cajanus cajan) and soy milk using response surface methodology

Verma

Agrawal

Sharma

et al. 2005

Int J of Dairy Tech

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Response surface methodology was used to optimize starter culture concentration (3–7%), pigeon pea–soy solids ratio (1 : 0.3–1 : 1.1), pigeon pea–water ratio (1 : 12–1 : 9), incubation temperature (37–45C) and coagulation temperature (75–95C) in the development of a cheese analogue from pigeon pea and soy milk. Pigeon pea milk and soy milk were prepared by a hot water grinding method, followed by filtration and inoculation. Cheese analogue was obtained through coagulation of the fermented milk by boiling for 15 min, followed by filtration using double‐layered muslin cloth and pressing at 1 kg/cm 2 pressure for 1 h. The results showed that the total solids recovery (TSR), protein content, fat content and pH varied from 51.09–62.61%, 40.04–55.93%, 9.35–15.36% and 4.48–4.9, respectively, depending on the experimental conditions. The optimum conditions of process parameters for maximum total solids recovery were 6.0% starter culture concentration, 1 : 0.4 pigeon pea–soy solids ratio, 1 : 11 pigeon pea–water ratio, 40.5C incubation temperature and 88.5C coagulation temperature.

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Imitation milks from Cicer arietinum (L.), Vigna unguiculata (L.) walpers and Vigna radiata (L.) wilczek and other legumes

Cited by 16 publications

References 12 publications

UHT‐Sterilized Peanut Beverages: Kinetics of Physicochemical Changes during Storage and Shelf‐Life Prediction Modeling

UHT‐Sterilized Peanut Beverages: Kinetics of Physicochemical Changes during Storage and Shelf‐Life Prediction Modeling

Fermentation of Aqueous Plant Seed Extracts by Lactic Acid Bacteria

Optimization of process parameters for the development of a cheese analogue from pigeon pea (Cajanus cajan) and soy milk using response surface methodology

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