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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #335544
Research Project: Improving Quality, Stability, and Functionality of Oils and Bioactive Lipids

Location: Functional Foods Research

Title: Development of navy bean-soybean milk substitute beverages and evaluation of its nutritional and physical properties

Author
item Liu, Sean
item Singh, Mukti
item Wayman, Ashley
item Kenar, James - Jim

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.

Interpretive Summary:

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.