Production of Beverages and Curds made from Peas
Special Symposium - Innovations in Food Technology (LMC Congress)
Innovations in Food Technology - Poster Session (Food - P2)
Keywords: legumes, peas, beverages, curds
Although legume seeds, such as peas, beans, and lupines, and products made from these materials offer several advantages for human nutrition, their consumption is decreasing in European countries. Legumes are a good source of dietary fibres, vitamins, minerals, and protein of high value and due to their high content of carbohydrates and protein they are suitable raw materials for the production of beverages and tofu-like curds.
Applying a hot mash process coarsely crushed peas were suspended in water enriched with heat-stable amylases. The suspension was heated up to 95 °C and kept at this temperature for 15 min. After cooling down to 65 °C it was ground fine and amyloglucosidase was added. The following saccharification step took one to three hours. Then the solid particles were decanted and the resulting beverage was pasteurized at 95 °C. The influence of the water to pea ratio, the saccharification time, and the rotational speed difference during the decantation process on colour, sugar content, viscosity and sensory properties were investigated.
The obtained beverage was then used as base for the production of a tofu-like curd. The influence of the concentration of the precipitation salt, the precipitation temperature, and the forming pressure on the responses texture, colour, and sensory properties were analysed.
Beverage and curd made from peas were found to be interesting alternatives to the well-known soy products with appealing sensory and physical properties.
Presented Thursday 20, 13:30 to 14:40, in session Innovations in Food Technology - Poster Session (Food - P2).
