Abstract
In this study, an innovative emulsion made from soybean and navy bean blends of different proportionalities was developed. In addition, two processing methods were used: traditional cooking and jet-cooking. The physical attributes and storage stability were measured and compared. This study found that the high content of starch and fiber in navy bean flour contributes to the increase in viscosity of the emulsions, at both room and refrigeration temperatures, as the proportion of navy bean flour in the blends increased. The steam jet-cooked emulsions with higher soybean content has better shelf life stability, smaller particle size, higher fat, lower starch, and lower viscosity, whereas the traditional kettle cooking method is better in reducing anti-nutritional components. No significant difference was found between the two cooking methods in terms of nutritional contents in the emulsions, such as protein, crude fat, and total starch. The traditional kettle cooking, with its longer cooking time, seems to reduce more trypsin inhibitor in the emulsions than those prepared with the steam jet-cooking. This exploratory study is the first to report soybean–navy bean beverage prototypes having desirable nutritional value and the potential for functional beverage market.
Highlights
More health-conscious consumers are actively searching for plant-based protein-rich beverages for weight management, cancer prevention, and cardiovascular health
The steam jet-cooked emulsions prepared from the blends containing larger proportions of soybean flour (80% or higher) have similar viscosities with those emulsions cooked by the traditional kettle cooking method
The higher protein and oil content of soybean help stabilize the emulsions made from blends containing navy bean flour as identified by sedimentation and serum data
Summary
More health-conscious consumers are actively searching for plant-based protein-rich beverages for weight management, cancer prevention, and cardiovascular health. Beverages based on pulses are not common in the marketplace despite the fact that pulses, such as soybean, are healthful This is mainly due to the difficulty of producing shelf stable pulse milk products. Conventional processing of pulses into a stable emulsion that can be commercialized as pulse or bean milk is difficult without introducing artificial emulsifiers and other ingredients that some consumers may find to be undesirable. This is mainly due to pulses’ comparatively low protein and oil contents along with high starch contents relative to soybean and many popular tree nuts. We tested the feasibility of blending navy bean and soybean flours in different proportions to prepare milk substitutes; and report the physical properties and nutritional and anti-nutritional attributes of these emulsions that were prepared under different processing conditions through traditional kettle cooking and steam jet-cooking
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