Legume Beverages from Chickpea and Lupin, as New Milk Alternatives

Abstract

Recently, milk consumption has been declining and there is a high demand for non-dairy beverages. However, market offers are mainly cereal and nut-based beverages, which are essentially poor in protein (typically, less than 1.5% against the 3.5% in milk) and are not true milk replacers in that sense. In this work, new beverages from different pulses (i.e., pea, chickpea and lupin) were developed using technologies that enable the incorporation of a high level of seed components, with low or no discharge of by-products. Different processing steps were sequentially tested and discussed for the optimization of the sensorial features and stability of the beverage, considering the current commercial non-dairy beverages trends. The lupin beverage protein contents ranged from 1.8% to 2.4% (w/v) and the chickpea beverage varied between 1.0% and 1.5% (w/v). The “milk” yield obtained for the optimized procedure B was 1221 g/100 g of dry seed and 1247 g/100 g of dry seed, for chickpea beverage and lupin beverage, respectively. Sensory results show that chickpea beverage with cooking water has the best taste. All pulses-based beverages are typical non-Newtonian fluids, 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.

Identification and Comparison of Peptides from Chickpea Protein Hydrolysates Using Either Bromelain or Gastrointestinal Enzymes and Their Relationship with Markers of Type 2 Diabetes and Bitterness

“…Similar studies on the chickpea protein hydrolysates produced using GI enzymes and bromelain could be beneficial in producing a novel ingredient. Another study evaluated chickpea “milk” as a plant-based alternative to milk and hypothesized that the use of enzymes could be beneficial in modifying the final product and be a useful method in the optimization of the process [ 42 ].…”

Stability Aspects of Non-Dairy Milk Alternatives

“…In the manufacturing of the non-dairy milk alternative, this technique is mostly used for homogenization and emulsification [57]. The optimization of colloidal milling process parameters improves the physical stability of non-dairy milk alternatives by efficiently reducing the size of dispersed particles [58]. Different studies have shown that the amount of water added for wet milling depends on the kind of raw material, for instance, almond milk (1:9; almond& water), Sesame (1:5; sesame & water), Peanut (1:9; Peanut: water), soybean (1:5; soy: water) [15,36,37,59].…”

Pea and rapeseed acreage and land use for plant-based meat alternatives in the EU

“…Innovative food products also include a whole range of products based on legume protein such as vegan ice cream or vegan yoghurts (e.g. Lim et al, 2019) and drinks (Qamar et al, 2019;Lopes et al, 2020;Nawaz et al, 2020;Verni et al, 2020). Also a high diversity of spreads has been and is being developed.…”