Abstract
Plant-based milk products are gaining attention since it has been demonstrated that the consumption of animal-derived foods had to be reduced to combat global climate change. The production of plant-based milk includes a starch hydrolysis step for raw materials with high starch content such as cereals and pulses, since the gelatinized starch forms a thick slurry which causes an unsuitable consistency for a drinkable product. The objectives of this work were to investigate the effects of slurry concentration (solid to solvent ratio), enzyme including temperature, enzyme amount and mixing (rotation) speed on the pasting properties especially final viscosity of a crude chickpea milk and also to investigate the potential use of Micro Visco Amylo-Graph for monitoring starch hydrolysis. Response surface methodology, based on Box Behnken Design, was used to assess the parameters and to optimize the hydrolysis conditions for the minimum final viscosity. In conclusion, it was observed that slurry concentration and enzyme including temperature were the most critical factors that affect either the pasting properties or the final viscosity of the crude chickpea milk. Briefly, lower final viscosities were obtained from samples which were prepared at lower beginning concentrations and treated with higher enzyme amounts at lower temperatures.
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The data that support the findings of this study are available from the corresponding author upon reasonable request.
Abbreviations
- MVAG:
-
Micro visco-amylo-graph
- BU:
-
Brabender unit
- ANOVA:
-
Analysis of variance
- RAU:
-
Reference amylase unit
- cP:
-
Centipoise (mPa s)
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Acknowledgements
The authors would like to thank to Brabender/Anamed & Analytic Group and to Melek Malkoç for their technical assistance.
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NYT contributed to conception and design, acquisition of data, analysis and interpretation of data; FK carried out the experiments and contributed to the first draft of the manuscript, HP contributed to statistical analysis and NBT was second reader of the manuscript.
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Yılmaz Tuncel, N., Korkmaz, F., Polat, H. et al. Monitoring starch hydrolysis with micro visco-amylo-graph for the production of chickpea milk and optimization of the parameters with response surface methodology. J Food Sci Technol 59, 3448–3457 (2022). https://doi.org/10.1007/s13197-021-05332-w
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DOI: https://doi.org/10.1007/s13197-021-05332-w