Location: Functional Foods ResearchTitle: Evaluation of soybean-navy bean emulsions using different processing technologies
Submitted to: Beverages
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/22/2017
Publication Date: 5/25/2017
Citation: Liu, S.X., Singh, M., Wayman, A.E., Chen, D., Kenar, J.A. 2017. Evaluation of soybean-navy bean emulsions using different processing technologies. Beverages. doi: 10.3390/beverages3020023.
Interpretive Summary: Plant based milk substitutes have been gaining popularity with consumers. The industry is increasingly looking into the new sources of plant-based feedstock for making new healthful beverages. Pulses (dry beans and peas) are a class of underutilized food commodities that, like soybean, are part of legume family. Pulses contain many healthful and nutritionally important substances and consumption of pulses have long known to be associated with good cardiovascular health. In this study we explored the possibility of developing navy bean-based milk substitutes. Recognizing the shortcomings of navy bean as feedstock for milk substitute, we examined the soybean-navy bean blends of 100:0, 80:20, 60:40, 20:80, and 0:100 ratios and processed using traditional kettle cooking and steam jet cooking. The physical properties (including beverage stability under different temperature settings) of these beverages were examined and their nutritional and anti-nutritional attributes were measured. It was found that from the point of view of development of a healthful and nutritious milk substitute using soybean-navy bean blends, the blends with 60% or less navy bean processed by steam jet cooking provide the best shelf stability in a refrigeration environment.
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 and tree nut 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) blends of different proportionalities were made; two methods of processing were used: traditional boiling and jet cooking. The physical attributes and storage stability were measured and compared. It was found that steam jet-cooked emulsions with higher soybean content has higher shelf life stability, smaller particle size, higher fat, lower starch, and lower viscosity. The traditional kettle cooking does better in reducing anti-nutritional components.