Effect of Oat and Chickpea Content on the Physicochemical, Bioactive, and Sensory Properties of a Plant-Based Beverage during Chilled Storage

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology Pub Date : 2025-02-26 DOI:10.1021/acsfoodscitech.4c0025410.1021/acsfoodscitech.4c00254

Daliana Carbajal-Padilla, María Elena Sosa-Morales, Abel Cerón-García, Mariana Morales-De la Peña and Julián Andrés Gómez-Salazar*,

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Abstract

The present work studied the effects of oat extract (OE) and chickpea extract (CE) content on the physicochemical, bioactive, and sensory properties of a plant-based beverage during chilled storage. A Simplex-Lattice mixture design for two components was employed, corresponding to OE and CE, resulting in 5 formulations: 40:60, 50:50, 65:35, 80:20, and 90:10. Highest content of OE increased sedimentation and turbidity values. The plant-based beverage formulated with 50:50 OE:CE presented the highest sensory scores and protein levels. During 28 days of refrigerated storage, the pH, moisture content, total solids, viscosity, total soluble solids (TSS), antioxidant capacity (AC), and total phenolic compounds (TPC) remained stable. Color parameters decreased over time. The degradation rate (K) of the evaluated parameters along the storage was modeled by first-order kinetics with good fitting. Plant-based beverage mixes could be alternatives with a high nutritional value and high stability.

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燕麦和鹰嘴豆含量对植物性饮料冷藏过程中理化、生物活性和感官特性的影响

本文研究了燕麦提取物（OE）和鹰嘴豆提取物（CE）含量对植物性饮料冷藏过程中理化、生物活性和感官特性的影响。采用单点阵混合设计，分别对应OE和CE，得到5种配方：40:60、50:50、65:35、80:20和90:10。OE的高含量增加了沉降和浊度值。以50:50的OE:CE配制的植物性饮料的感官评分和蛋白质水平最高。冷藏28 d后，其pH、含水量、总固形物、粘度、总可溶性固形物（TSS）、抗氧化能力（AC）和总酚类化合物（TPC）保持稳定。颜色参数随着时间的推移而减少。评价参数在贮存过程中的降解率(K)采用一级动力学模型，拟合良好。植物性混合饮料具有高营养价值和高稳定性。

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来源期刊

ACS food science & technology

CiteScore

3.30

自引率

0.00%

发文量