Production of functional beverage by using protein-carbohydrate extract obtained from soybean meal by electro-activation

Abstract

This study was aimed to investigate the physico-chemical, functional properties, and behaviour during storage of plant-based beverages which were made by using complex extracts obtained from soybean meal by using electro-activated solutions (catholytes) as extracting agents. All beverages also contain 0.6% whey powder. The soy extract based beverage coded as G, H and I were characterized by proteins with high particle size than the other samples. The viscosity of the majority of the samples was low and the beverages showed a shear-thinning behaviour. The turbidity and Zeta-potential measurements showed that the obtained beverages were sufficiently stable in the interval of pH 3–10. A simple shaking allowed the system to recover homogeneous consistency. Moreover, solubility of the soybean meal extracts in the prepared beverages was good; especially for samples G (97.76 ± 0.04%) and H (97.53 ± 0.18%). Also, samples I and F showed high foaming capacity with mean values of 98 ± 7.34% and 80 ± 5.25, respectively. The beverage G showed high water absorption capacity with an average value of 530 g/100 g. Finally, after thermal coagulation, the obtained results showed that protein recovery values of curd obtained from coagulum varied from 56.57 ± 2.17 to 98.57 ± 6.37%.