Influence of pre‐treatment methods on quality indicators and mineral composition of plant milk from different sources of raw materials

Abstract

AbstractBACKGROUNDPre‐treatment of plant materials is essential in producing plant‐based products and can affect their various organoleptic and physicochemical characteristics. This work aimed to study the effect of pre‐treatment of vegetable raw materials, namely ultrasonic processing and freezing of raw materials under various low‐temperature conditions, to obtain multiple types of vegetable milk and determine their characteristics.RESULTSIt is shown that by applying a certain kind of pre‐treatment of vegetable raw materials it is possible to adjust organoleptic parameters and the content of solids, protein, fat, carbohydrates, fiber and mineral composition of various types of vegetable milk from soy, rice, oats, wheat, peas, buckwheat, pumpkin seeds and lentils. Ultrasound pre‐treatment allows increasing of polyphenol content by an average of 15–20% for all types of plant milk, except for lentil milk. The results showed that ultrasound treatment for 3 min had the most significant effect on the overall acceptability for lentils, pumpkin, rice and pea milk. Pre‐freezing at a temperature regime of −17 and –85 °C contributed to an increase in Fe, K, Zn, Ca, Mg, Si and P by an average of 30–100%, depending on the plant material.CONCLUSIONPre‐treatment of vegetable raw materials, including freezing and ultrasonic treatment, can positively affect the macro‐ and micronutrient composition of plant milk. However, the effect may vary depending on the type of raw material and processing conditions. © 2023 Society of Chemical Industry.