Quality evaluation and comparative physicochemical and sensory studies of chickpea (Cicer arietinum) beverage

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Measurement and Characterization Pub Date : 2024-09-23 DOI:10.1007/s11694-024-02878-z
Neha Sharma, Nushrat Yeasmen, Valérie Orsat
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Abstract

This study aimed to evaluate the protein quality, nutritional profile, and sensory attributes of an optimized chickpea beverage compared to popular plant-based beverages, addressing the growing demand for nutritious and appealing alternatives among health-conscious consumers. The chickpea beverage exhibited a notable protein content of 5.59%, surpassing soy (4.63%), almond (1.33%), rice (0.15%), and oat (2.24%) beverages. Its Protein Digestibility-Corrected Amino Acid Score (PDCAAS) of 0.89 underscores its high protein quality, with methionine and cysteine identified as limiting amino acids. The beverage demonstrated a viscosity of 27.36 mPa.s, significantly higher than bovine milk, contributing to a desirable mouthfeel. Sensory evaluation through a consumer panel revealed an overall acceptability score of 6.09, with high ratings for flavor, taste, and aftertaste. It excelled in mouthfeel with a score of 6.54, indicating a smooth, creamy texture that enhances the overall drinking experience and significantly contributes to consumer satisfaction. The findings highlight its potential for market success and further product development, making it a viable option for health-conscious consumers seeking nutritious plant-based beverage alternatives. This work is particularly important as it addresses the need for more diverse and high-quality plant-based protein sources in the market, catering to the increasing number of individuals adopting plant-based diets for health, environmental, and ethical reasons.

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鹰嘴豆(Cicer arietinum)饮料的质量评价及理化和感官比较研究
本研究旨在评估经过优化的鹰嘴豆饮料的蛋白质质量、营养成分和感官特性,并将其与流行的植物饮料进行比较,以满足注重健康的消费者对营养丰富且具有吸引力的替代品日益增长的需求。鹰嘴豆饮料的蛋白质含量高达 5.59%,超过了大豆饮料(4.63%)、杏仁饮料(1.33%)、大米饮料(0.15%)和燕麦饮料(2.24%)。其蛋白质消化率-校正氨基酸评分(PDCAAS)为 0.89,表明其蛋白质质量很高,蛋氨酸和半胱氨酸被确定为限制性氨基酸。该饮料的粘度为 27.36 mPa.s,明显高于牛乳,从而带来了理想的口感。通过消费者小组进行的感官评估显示,该饮料的总体可接受性得分为 6.09 分,风味、口感和回味的评分都很高。该产品在口感方面表现出色,得分为 6.54 分,表明其柔滑细腻的口感提升了整体饮用体验,大大提高了消费者满意度。研究结果凸显了它在市场上取得成功和进一步开发产品的潜力,使其成为注重健康的消费者寻求营养丰富的植物饮料替代品的可行选择。这项工作尤为重要,因为它满足了市场对更多样化和高质量植物蛋白来源的需求,迎合了越来越多的人出于健康、环保和道德原因而采用植物性饮食的需求。
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来源期刊
Journal of Food Measurement and Characterization
Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
11.80%
发文量
425
期刊介绍: This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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