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An investigation on the production and stability of chickpea bean sprout beverage
Author(s) -
Liu Chang,
Guo Yahui,
Cheng Yuliang,
Qian He
Publication year - 2019
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14143
Subject(s) - food science , citric acid , carboxymethyl cellulose , phaseolus , sterilization (economics) , germination , xanthan gum , chemistry , mathematics , agronomy , biology , sodium , business , materials science , organic chemistry , finance , composite material , rheology , exchange rate , foreign exchange market
The chickpea is rich in multiple biological activities and is widely exploited in the food industry. After germination, bean sprouts have a higher amount of nutrients and decreased fat and cholesterol content. As a result, bean sprout beverages have attracted increasing attention. However, problems related to the stability of these beverages during production need to be solved urgently. In this study, the effects of multiple stabilizers and processing conditions were investigated. The effects of stabilizers, homogenization, and sterilization treatments on the stability of these beverages were explored using single‐factor and orthogonal experiments. The results showed that the optimum formula of stabilizers was 0.05% sodium carboxymethyl cellulose, 0.05% xanthan gum, 0.2% monoglycerides, 4% fructooligosaccharides, and 0.2% citric acid, under conditions of homogenization (35 MPa, 80°C, 2 times) and sterilization (121°C, 15 min). These results provide theoretical support for the processing of chickpea bean sprout beverages. Practical applications In this study, the quality control and product stability of chickpea bean sprout beverages were assessed, sensory evaluation was performed, and related products of bean sprouts were developed. More importantly, this study will contribute to agriculture and society as the sales volume of the chickpea industry increases. The nutritional value of bean sprout beverage is higher, but the problem of the stability of bean sprout beverages was remained to be solved. Therefore, in order to solve this problem, the main factors affecting the stability of bean sprout beverage were investigated. This study not only solves the problem of stability of bean sprout beverage, but also provides guidance for further extending the shelf life of bean sprout beverages.