Effect of processing and methionine addition on the sensory quality and nutritive value of spray‐dried lupin milk*

Abstract

SummaryLiquid and powdered imitation milks were prepared from sweet lupin (Lupinus albus cv. Multolupa) by a three‐stage grinding of blanched beans followed by homogenization and spray‐drying. Live steam injection did not alter the ‘beany flavour’, but fortification with 0.1% D‐L methionine increased the net protein ratio almost to that of casein. Fortified lupin milks were spray‐dried at inlet air temperatures of 170, 190 and 210°C, and an outlet temperature of 90°C. The effect of the thermal treatment on the protein dispersibility, available lysine and sensory quality was determined. Temperature had no effect on sensory quality, but spray‐drying at an inlet air temperature of 170°C was the best to maintain the nutritional value of the product. Spray‐drying at 170°C would improve the distribution and storage of the lupin milk as an alternative to cows milk for the institutional and vegetarian market in Chile.