Characterisation of Pea Milk Analogues Using Different Production Techniques

• Published in: Food technology and biotechnology Vol. 62; no. 2; pp. 177 - 187
• Main Authors: Andaç, Ali Emre, Tuncel, Necati Barış, Tuncel, Neşe Yılmaz
• Format: Journal Article
• Language: English
• Published: Croatia Sveuciliste U Zagrebu 01.06.2024; University of Zagreb Faculty of Food Technology and Biotechnology
• Subjects: Analysis; Chromatography; Dairy industry; gas chromatography-olfactometry; lipoxygenase; Mass spectrometry; Methods; off-flavour; Original Scientific Papers; plant-based milk analogues; plant-based milk substitutes; Production processes; vacuum; Vegetable industry; gas chromatography-olfactometry; lipoxygenase; off-flavour; plant-based milk substitutes; plant-based milk analogues; vacuum
• ISSN: 1330-9862; 1334-2606
• DOI: 10.17113/ftb.62.02.24.8356

Research background. Among legumes, peas are characterised by their high protein content, low glycaemic index and exceptional versatility. However, their potential as a food is often compromised by their undesirable off-flavour and taste. Hence, this study focuses on minimising off-flavours through simple pretreatments with the aim of improving the potential for the production of pea milk analogues. Pea milk analogues are a burgeoning type of plant-based milk alternatives in the growing plant-based market. Experimental approach. Pea seeds were subjected to different pretreatments: (i) dry milling, (ii) blanching followed by soaking in alkaline solution and subsequent dehulling and (iii) vacuum. Typical physicochemical properties such as pH, viscosity, colour, titratable acidity and yield were measured to obtain a brief overview of the products. Consumer acceptance test, descriptive sensory analysis, gas chromatography-mass spectrometry and gas chromatography-olfactometry were used to map the complete sensory profile and appeal of the pea milk substitutes. Results and conclusions. The L* values of the pea milk analogues were significantly lower than those of cow’s milk, while a*, b*, viscosity and pH were similar. In the descriptive sensory analysis, sweet, astringent, pea-like, cooked, hay-like, boiled corn and green notes received relatively higher scores. The vacuum-treated pea milk analogues received higher scores for flavour and overall acceptability in the consumer acceptance test. The pretreatments resulted in significant changes in the volatile profiles of the pea milk analogues. Some volatiles typically associated with off-flavour, such as hexanal, were found in higher concentrations in blanched pea milk analogues. Among the applied pretreatments, vacuum proved to be the most effective method to reduce the content of volatile off-flavour compounds. Novelty and scientific contribution. This study stands out as a rare investigation to characterise pea milk analogues and to evaluate the impact of simple pretreatments on the improvement of their sensory properties. The results of this study could contribute to the development of milk alternatives that offer both high nutritional value and strong appeal to consumers.