Location: Functional Foods ResearchTitle: Evaluation of soybean-navy bean emulsions
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/1/2016
Publication Date: 5/4/2016
Citation: Liu, S.X., Singh, M., Wayman, A.E., Kenar, J.A. 2016. Evaluation of soybean-navy bean emulsions [abstract]. American Oil Chemists's Society.
Technical Abstract: As health-conscious consumers are increasingly looking for plant-based protein-rich beverages for weight management, cancer prevention, and overall cardiovascular health, a lot of soy milk products of all varieties have been brought to the market to meet this need. However, beverages based on pulses are not common in the marketplace despite the fact that pulses, like soybean, are legumes and healthful. This is partially due to difficulty of producing shelf stable pulse milk. In this study, emulsions made from soybean and pulse (navy bean) blend of different proportionalities were made; two methods of processing were used: traditional boiling and jet cooking. The physical properties and storage stability were measured and compared. It was found that emulsion with higher soybean content has higher shelf life stability, smaller particle size, higher reflective index, higher fat, lower starch, and lower viscosity.