Location: Functional Foods ResearchTitle: Development of navy bean-soybean milk substitute beverages and evaluation of its nutritional and physical properties
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 11/14/2016
Publication Date: 11/16/2016
Citation: Liu, S.X., Singh, M., Wayman, A.E., Kenar, J.A. 2016. Development of navy bean-soybean milk substitute beverages and evaluation of its nutritional and physical properties [abstract]. International Conference on Food Chemistry and Technology.
Technical Abstract: As health-conscious consumers are increasingly looking for plant-based milk substitute beverages for weight management, cancer prevention, and overall cardiovascular health, we are exploring pulse based healthful beverages with 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 milk substitute beverages 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.