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

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.