https://doi.org/10.17113/ftb.62.02.24.8356

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Characterization of Pea Milk Analogues Using Different Production Techniques

Ali Emre Andaç¹, Necati Barış Tuncel^1* and Neşe Yılmaz Tuncel²

¹Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, 17100 Çanakkale, Turkey

²Onsekiz Mart University, Faculty of Applied Sciences, Department of Food Technology, 17100 Çanakkale, Turkey

Article history:

Received: 9 September 2023

Accepted: 29 May 2024

Keywords:

plant-based milk analogues; plant-based milk substitutes; off-flavour; lipoxygenase; vacuum; gas chromatography-olfactometry

Summary:

Research background. Peas stand out among legumes for their high protein content, low glycemic index, and exceptional versatility. However, its potential as a food is often hindered by its undesired off-flavor and taste. Hence, this study focused on minimizing off-flavors through simple pre-treatments, with the goal of improving its compatibility for pea milk analog (PMA) production. PMAs are a burgeoning type of plant-based milk alternative in the growing plant-based market.

Experimental approach. Pea seeds were exposed to different pre-treatments, dry milling, blanching-alkaline soaking-dehulling and vacuum. Typical physicochemical properties such as pH, viscosity, color, titratable acidity and yield were measured to provide a brief outlook on the products. Consumer acceptance test, descriptive sensory analysis, gas chromatography-mass spectrophotometry and gas chromatography-olfactometry techniques were used to present the complete sensory profile and appeal of the pea milk substitutes.

Results and conclusions. L* values of PMA were quite lower than that of cow’s milk, while a*, b*, viscosity and pH values were similar. In the descriptive sensory analysis, sweet, astringent, pea-like, cooked, hay-like, boiled corn, and green notes received relatively higher scores. Vacuum-treated PMA got higher flavor and overall acceptability scores in consumer acceptance test. Pre-treatments caused significant alterations in the volatile profiles of the PMA. Some volatiles, which are typically associated with off-flavor, such as hexanal, were found in higher concentrations in blanched PMA. Among the pre-treatments applied, vacuum emerged as the most effective method for reducing the level of volatile off-flavor compounds.

Novelty and scientific contribution. This study stands out as a rare investigation into characterizing pea milk analogs and assessing the impact of simple pre-treatments on improving its sensory properties. The findings from this study could aid in the advancement of milk alternatives that offer both nutritional value and strong appeal to consumers.