The Utilization of Sunflower Protein in Milk-Like Beverages

Abstract

Sunflower protein concentrates were evaluated as protein sources for milk blends. The nitrogen (N) solubility of sunflower concentrate (SFC) was markedly reduced due to the aqueous diffusion method used to remove the color-producing phenolic acids. Treatment of the SFC slurries with heat, mechanical agitation and emulsifiers were effective in resolubilizing more than 80% of the N. The Polytron mixer, heating to 80°C, and incorporation of Emulsifier-3I8 were particularly effective in obtaining stable protein suspensions. Blending SFC with cows’ milk also improved N solubility and this effect may have been due to the presence of calcium salts. An equal blend of SFC with milk had a low color and flavor profile, and was equivalent to the soy milk blend in chemical score.