Development of chickpea beverages through enzymatic treatments: from rapid visco analyser to pilot plant production
Plant-based beverage production generally involves enzymatic treatments to overcome technological challenges. Thus, this research aimed to evaluate the potential use of the Rapid Visco Analyser (RVA) to simulate pilot plant (PP) conditions and determine the enzyme(s) and enzyme-concentrations to be...
| Autores: | , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2025 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/387118 |
| Acceso en línea: | http://hdl.handle.net/10261/387118 https://api.elsevier.com/content/abstract/scopus_id/105001837789 |
| Access Level: | acceso abierto |
| Palabra clave: | Amylases Chickpea Homogenisation Plant-based beverages Viscosity chickpeas beverages |
| Sumario: | Plant-based beverage production generally involves enzymatic treatments to overcome technological challenges. Thus, this research aimed to evaluate the potential use of the Rapid Visco Analyser (RVA) to simulate pilot plant (PP) conditions and determine the enzyme(s) and enzyme-concentrations to be used in PP for beverage production using chickpea flour. Thermostable α-amylase (TA), maltogenase (MA), and amyloglucosidase (AMG) were tested individually and in combination at 3 concentrations. Chickpea suspensions with 3% protein, equivalent to milk contribution, were produced at laboratory scale in RVA while simulating PP. Highest viscosity reductions were obtained with the highest enzymatic activity (TA.3 = 1.21 Ceralpha units (CU)/g flour; MA.3 = 0.15 CU/g flour; AMG.3 = 0.69 mg of glucose released/g flour). TA was the most effective in reducing final viscosity and increasing free sugars, particularly combined with TA + MA + AMG. RVA findings were validated in PP-production using TA.3 + MA.3 + AMG.3. Viscosity decreased from 50,697 ± 8,907 cP observed in the control to 4,505 ± 171 cP when using TA.3 + MA.3 + AMG.3. Due to homogenisation, the whiteness index was higher for PP beverages (67–71) than for RVA suspensions (65–67). This study demonstrates the potential of using RVA as a tool to optimise enzyme concentrations for chickpea beverage production and the successful scale-up of the process to PP-level. |
|---|