Speaker
Description
The growing interest in consuming plant-based milk exceeds the issue of lactose intolerance, which has led manufacturers to look for other alternatives such as legume.
In this work, we studied an innovative extraction of a plant-based milk based on chickpeas.
An optimization of soaking and cooking temperature and time of chickpeas was made, via an experimental design, with a composite central response plane, to reduce anti-nutritional factors with maximum of protein. The model showing best conditions corresponds to soaking for 24 hours at 21°C followed by cooking at 71°C for 15 minutes.
After extraction of the chickpea milk, physico-chemical, biochemical, functional and rheological were made.
Chickpea milk has a high nutritional value, especially in terms of protein content (3.2%) (Kjeldahl method). Carbohydrate profile shows that the majority of sugar is stachyose followed by sucrose. We also proved the effectiveness of various process optimizations in reducing anti-nutritional factors content, notably phytates (192.35 μg /100g), and condensed tannins (9.93 mg ECAT/ g), which demonstrates a significant improvement in the nutritional quality of milk. This milk is also characterized by a rheofluidification behaviour similar to soy milk.
These results highlight the potential of chickpea milk as a nutritious alternative to dairy drinks.
| Presenting author | I am Sarra Sammoud, PhD in Food Industries. I work on the topic of valorisation of legumes (especially chickpeas) in order to obtain innovative vegan products |
|---|
