Related Experiment Video
Updated: Jun 24, 2026
08:38
Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
24.4K
Characterisation of Pea Milk Analogues Using Different Production Techniques
Ali Emre Andaç1, Necati Barış Tuncel1, Neşe Yılmaz Tuncel2
1Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, 17100 Çanakkale, Turkey.
Food Technology and Biotechnology
|July 24, 2024
Summary
Vacuum pretreatment effectively reduces off-flavors in pea milk, enhancing its appeal as a plant-based alternative. This study improves the sensory profile of pea milk analogues for wider consumer acceptance.
Area of Science:
- Food Science
- Plant-based Nutrition
- Sensory Analysis
Background:
- Pea seeds offer high protein and a low glycemic index but suffer from undesirable off-flavors.
- Off-flavors limit the potential of peas in food applications, particularly for pea milk analogues.
- Pea milk analogues are a growing segment within the plant-based milk alternatives market.
Purpose of the Study:
- To minimize off-flavors in pea milk analogues through simple pretreatments.
- To improve the sensory properties and consumer appeal of pea milk substitutes.
- To evaluate the impact of different pretreatments on the physicochemical and sensory profiles of pea milk analogues.
Main Methods:
- Pea seeds underwent dry milling, blanching with alkaline soaking and dehulling, or vacuum pretreatment.
- Physicochemical properties (pH, viscosity, color, acidity, yield) were measured.
- Sensory profiles were assessed using consumer acceptance tests, descriptive sensory analysis, gas chromatography-mass spectrometry, and gas chromatography-olfactometry.
Main Results:
- Vacuum-treated pea milk analogues showed higher flavor and overall acceptability.
- Pretreatments significantly altered volatile profiles, with vacuum being most effective in reducing off-flavor compounds like hexanal.
- While L* values were lower than cow's milk, other properties like a*, b*, viscosity, and pH were comparable.
Conclusions:
- Vacuum pretreatment is the most effective method for reducing volatile off-flavors in pea milk analogues.
- Improving the sensory properties of pea milk analogues can enhance their potential as nutritious and appealing plant-based alternatives.
- This research contributes to developing consumer-friendly milk alternatives from peas.
Related Concept Videos
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:28Pasteurization and Food Preservation
Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...
01:27Upstream Processing
Upstream processing represents a critical phase in biomanufacturing, wherein biological systems such as microorganisms, mammalian cells, or insect cells are cultivated to produce therapeutic proteins, vaccines, enzymes, or other biologically derived products. This phase encompasses all steps from the selection and genetic manipulation of the production organism to the cultivation of cells in bioreactors under tightly controlled environmental conditions.Host Selection and Genetic OptimizationThe...
01:25Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
01:27Production of Antibiotics
Penicillin, one of the earliest and most widely used antibiotics, is produced industrially by the filamentous fungus Penicillium chrysogenum. Large stirred-tank bioreactors ranging from tens to hundreds of thousands of liters maintain tightly controlled temperature, pH, and dissolved oxygen conditions to support fungal metabolism and maximize antibiotic yield. Penicillin is a secondary metabolite, synthesized primarily during the stationary growth phase, which requires a carefully managed...
01:30Production of Pharmaceuticals
Industrial insulin production uses genetically engineered E. coli expressing a proinsulin gene controlled by a tryptophan promoter and containing a methionine linker for later cleavage. The cells also carry ampicillin resistance for selective growth. Seed cultures are stored at −80 °C and production begins by thawing a small amount to inoculate starter cultures, which are progressively scaled to a 50,000-L bioreactor. In the bioreactor, E. coli grow in nutrient-rich media under sterile, tightly...