1981
DOI: 10.1002/jsfa.2740320612
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Imitation milks from Cicer arietinum (L.), Vigna unguiculata (L.) walpers and Vigna radiata (L.) wilczek and other legumes

Abstract: Vegetable milks were prepared in the laboratory from mung bean [ Yigna radiata (L.) Wilczek], cowpea [ Vigna unguicirlata (L.) Walpers] and chick-pea [Cicer arietinum (L.)] by homogenisation of a filtered aqueous extract of the ground legume with soya bean oil. Emulsions stable to pasteurisation were made from the first two. Pigeon pea [Cujunus cujan (L.)] and black gram [ Vigna mungo (L.) Hepper)] were found to be unsuitable as bases for milks prepared by simple processing. The nitrogen, oil, sugar and ash … Show more

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Cited by 16 publications
(6 citation statements)
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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%
“…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%
“…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%
“…bulgaricus at the ratio of 1 : 1 (Kurmann 1967; Mittal et al . 1974; Caygill and Jones 1981) and incubated overnight.…”
Section: Methodsmentioning
confidence: 99%