Publication Date:
2020-11-10
Description:
Faba beans are one of the most consumed legumes and an emerging source of edible legume-based protein. Efficacy of faba bean protein concentrate (available protein ~ 63%) during ultra-heat treatment (UHT) processing of homogenised oil-in-water (O/W) emulsion was assessed in the present study by using four different concentrations viz., FPC5 ~ 5%, FPC6 ~ 6%, FPC7 ~ 7%, and FPC8 ~ 8%. Additionally, the physicochemical properties of emulsion at various processing stages viz., coarse, homogenised, and UHT were also measured. Overall, this study showed the potential use of faba bean protein as a replica of soy protein in UHT processed legume-based beverages.
Electronic ISSN:
2504-3900
Topics:
Technology
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