Formation, stability and sensory characteristics of a lentil based milk substitute as affected by homogenisation and pasteurisation

Show simple item record Jeske, Stephanie Bez, Jurgen Arendt, Elke K. Zannini, Emanuele 2019-05-08T15:05:11Z 2019-05-08T15:05:11Z 2019
dc.identifier.citation Jeske, S., Bez, J., Arendt, E. K. and Zannini, E. (2019) 'Formation, stability, and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisation', European Food Research and Technology, In Press, doi: 10.1007/s00217-019-03286-0 en
dc.identifier.startpage 1 en
dc.identifier.endpage 13 en
dc.identifier.issn 1438-2377
dc.identifier.issn 1438-2385
dc.identifier.doi 10.1007/s00217-019-03286-0
dc.description.abstract This study aimed to investigate the suitability of lentil protein and emulsions thereof for the formulation of a milk substitute. The effect of high-pressure homogenisation and heat treatments on functional and physico-chemical properties of lentil protein solutions (3.3% w/w) and the emulsions, containing fat contents similar to commercial cow’s milk, was studied. Dynamic high-pressure treatments of 180 and 900 bar greatly affected physical and structural properties of the lentil proteins: the particle size was reduced by 100-fold to 129.00 nm for samples homogenised at 900 bar, leading to an almost complete solubilisation. Surface properties of lentil protein changed, as shown in an increase of hydrophobicity and decrease of free sulfhydryl groups, while changes in secondary structure and aggregation did not develop. Little impact was observed of the heat-treatment at 65 or 85 °C, however, colour changed from a faint pink hue to be more white in appearance. The obtained emulsions exhibited good colloidal stability at both homogenisation pressures, while overall product quality was best when treated at 900 bar. Sensory analyses showed the formulated lentil-based milk substitute had textural and organoleptic profiles comparable to commercial plant-based milk substitutes, including soya-based products. Lentil protein isolates showed great potential to be used formulating milk substitutes with a high-protein content, similar to cow’s milk. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Springer en
dc.relation.uri en
dc.rights © Springer-Verlag GmbH Germany, part of Springer Nature 2019. This is a pre-print of an article published in European Food Research and Technology. The final authenticated version is available online at: en
dc.subject Lentil protein en
dc.subject Milk substitutes en
dc.subject Emulsion en
dc.subject Protein functionality en
dc.subject Homogenisation en
dc.subject Pasteurisation en
dc.title Formation, stability and sensory characteristics of a lentil based milk substitute as affected by homogenisation and pasteurisation en
dc.type Article (preprint) en
dc.internal.authorcontactother Emanuele Zannini, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: en
dc.internal.availability Full text available en
dc.description.version Submitted Version en
dc.contributor.funder Horizon 2020 en
dc.description.status Peer reviewed en
dc.identifier.journaltitle European Food Research and Technology en
dc.internal.IRISemailaddress en
dc.internal.IRISemailaddress en
dc.internal.bibliocheck In Press. Find publication details.citation, rights statement, add vol. issue, update page nos. en
dc.relation.project info:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOOD en
dc.identifier.eissn 1438-2385

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