Formulation of a Novel Honey-flavored Field Pea Beverage Stabilized with Xanthan Gum.

Abstract

The recent surge in demand for plant-based beverages necessitates the development of newer formulations, though stability and flavor offer challenges in their standardization. Hence, xanthan gum (XG) was used (0.1-0.4% (w/v) to stabilize field pea extract (PE) for use as a beverage base. The level of XG was standardized based on stability and viscosity. To enhance sensory properties, honey (9-15%, w/v) was incorporated in the samples (FPBH₉, FPBH₁₂ and FPBH₁₅). The addition of XG and honey significantly (p ≤ 0.05) affected the beverage samples' physicochemical characteristics, particle size, and FTIR spectra. Beverage samples showed a shear-thinning behavior and higher apparent viscosity than PE. Based on sensory analysis, FPBH₁₂ scored highest on the nine-point hedonic scale. The beverage showed shelf stability for up to 12 days under refrigerated conditions. This novel formulation can serve as a novel beverage alternative for lactose-intolerant individuals.