There is a strong demand for plant-based milk substitutes, often low in protein content (<1.5% w/v). Protein-rich pulse seeds and the right processing technologies make it possible to make relevant choices. The major objective of this study was to assess the impact of processing on the nutritional characteristics of beverages with a high impact on health, in particular on digestibility and specific bioactivitie...
Despite the fact Moringa oleifera (MO)-based foods present a very good and nutritionally well-balanced composition, they face some issues related to seed bitterness, which is the most challenging barrier to consumer acceptance. Different processing methods were tested to produce MO toasted seeds, MO-based beverage, and yoghurt-like products which were chemically and rheologically analyzed. The protein content r...
Oral Communication
The consumption of plant based products as dairy alternatives has been increasing steeply, sustainability and ethical concerns are the major drivers for this diet transition but it can only be achieved if these products meet consumer's acceptance regarding taste and texture. This study compares lupin-based (LB) and chickpea-based (CB) yogurts, with two commercial yogurts from soy and cow milk. To each liter of ...
Poster
Oral Presentation
Oral Presentation
Poster
Oral presentation - online
Recently, milk consumption has been declining and there is a high demand for non-dairy beverages. However, market offers are mainly cereal and nut-based beverages, which are essentially poor in protein (typically, less than 1.5% against the 3.5% in milk) and are not true milk replacers in that sense. In this work, new beverages from different pulses (i.e., pea, chickpea and lupin) were developed using technolog...