Abstract
protein isolates from ten legume species were evaluated as the protein component in imitation milks. While similar in protein content, the isolates exhibited a wide range in solubility, fat homogenization, viscosity and conductivity. Taste panel evaluations scored some legume proteinbased imitation milks as similar to cow's milk in color and viscosity but all were deficient in odor and taste. The legumes were ranked in the following decreasing order of preference for imitation milk production: lima bean = mung bean = pea bean > northern bean = lupine > lentil = soybean > chickpea > field pea > fababean. An imitation milk, based on ethanol-wash protein concentrate from northern bean, was blended (1:1) with cow's milk to demonstrate improved taste panel scores and chemical scores over those of protein isolate-based imitation milks.
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