Document Type : Original Paper
1 PhD. Student, Department of Food Science and Technology, Quchan branch, Islamic Azad University, Quchan, Iran
2 Assistant Professor, Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
3 Associate Professor Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
In this study, a non-dairy beverages based on almond, coconut and soy milk was produced in combination with runner bean flour in both germinated and non-germinated states on the physicochemical and sensory properties of the samples was investigated. For this purpose, the bean seeds were washed and soaked and germination operations were performed. Germinated bean was dried in an oven at 55±5° C to 8% humidity. Germinated and non-germinated seeds were roasted and ground in an oven at 130 ° C for 5 minutes and then sifted and 6 g was added to herbal drinks of soy milk, almond milk and coconut milk. Finally, the drinks in terms of chemically properties (acidity, pH, antioxidant capacity) Antioxidant capacity, sugar, rheological properties and sensory acceptance were evaluated. The results showed that the germination of runner beans increased the factors of acidity, TEAC, phenolic content and sensory properties and decreased pH. Increased acidity and decreased pH were higher in non-dairy beverage with germinated beans than in samples containing non-germinated beans. The highest viscosity in the sample of almond drink contained germinated and non-germinated beans. Almond milk drink containing sprouted beans and coconut milk drink containing sprouted beans had the highest sugar content. TEAC and phenolic content were higher in coconut milk samples containing germinated beans. The results of sensory properties also showed that beverage based on coconut milk containing germinated beans and almond milk containing germinated beans were more popular among consumers.
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