Functional, Physical and Sensory Properties of Pulse Ingredients Incorporated into Orange and Apple Juice Beverages

Fatemeh Zare,Valérie Orsat,Joyce I Boye

doi:10.5539/jfr.v4n5p143

Abstract

The objective of this study was to explore the use of pulse ingredients in the development of orange juice and apple juice supplemented beverages. Commercially available pulse ingredients including pea protein (PP), chickpea flour (CPF), lentil flour (LF) and pea fibre (PF) were selected and characterized with respect to specific functional properties (water holding capacity, fat absorption capacity, protein solubility, emulsifying and foaming properties). Apple juice was supplemented with 1-4% pulse ingredients, whereas a supplementation level of 1-2% was used for orange juice. The physical and sensory properties of the supplemented beverages were measured after production and during 3 weeks of refrigerated storage. Sensory attributes for both orange and apple juice supplemented with 1% and 2% pulse ingredients were similar to their respective controls (with and without pectin added). In terms of turbidity, supplementation increased the turbidity of apple juice and orange juice beverages at all levels, in comparison with control and pectin-added control samples. Supplemented samples, showed less satisfactory results in terms of cloud stability and color especially for orange juice beverages in comparison with their respective controls. Overall, while there are some hurdles to be overcome, the results suggest that when used at the 1-2% levels, PP, PF, CPF and LF could serve as potential value-added ingredients for beverage supplementation based on their physical and sensory properties. Further studies are, however, required in this promising area to improve the stability of the final production especially during storage.

Highlights

Pulses are the dry seeds of low fat legumes including bean (Phaseolus vulgaris), pea (Pisum sativum), lentil (Lens culinaris), chickpea (Cicer arietinum) and lupin (Lupinus perennis)
Apple juice was supplemented with 1-4% pulse ingredients, whereas a supplementation level of 1-2% was used for orange juice
For supplemented orange juice the results indicated that supplementation slightly affected “b” and “L” compared to the control sample (i.e., “b” was 42.9 - 57.23 in comparison to 48.9 for the non-supplemented control sample and “L” was 26.25 - 48.93 in comparison with 36.35 for the non-supplemented control sample). “a” increased for all samples supplemented with pea fiber (16.3 and 17.3) but it remained in the same range for all the other supplemented and control samples

Summary

Introduction

Pulses are the dry seeds of low fat legumes including bean (Phaseolus vulgaris), pea (Pisum sativum), lentil (Lens culinaris), chickpea (Cicer arietinum) and lupin (Lupinus perennis) They are nutritional and contain high amounts of complex carbohydrates (e.g., resistant starch and oligosaccharides), protein, vitamins and minerals (e.g., folate and iron) as well as antioxidants, and only very small amounts of unsaturated fats (Ofuya & Akhidue, 2005; Curran, 2012). Regular consumption of pulses may assist with weight management by increasing the feeling of satiety and controlling blood sugar and appetite due to their low glycemic index (Koh-Banerjee et al, 2004; Curran, 2012) In addition to their health and nutritional benefits, the functional properties of pulse ingredients could play an important role in food systems. Structure and conformation and interactions between proteins and other food components (e.g., salts, fats, carbohydrates and phenolics) as well as pH, temperature www.ccsenet.org/jfr

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