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Sensory quality of lupin protein based milk alternatives


*Corresponding author

Fraunhofer- Institute for Process Engineering and Packaging IVV,

Giggenhauser Str. 35, 85354 Freising, Germany

KEYWORDS: Lupin protein based milk, heat treatment, microbial inactivation, LOX activity, sensory analysis.

ABSTRACT: Pasteurised (80°C, 10 min) and ultra-high temperature (UHT) treated (140°C, 10 s) lupin protein based milk alternatives were evaluated regarding their lipoxygenase activities and sensory qualities. The sensory profiles were characterised by oat-like (orthonasal), nutty and cereal-like (retronasal) aroma attributes and sweet, bitter and astringent impressions. Thereby, the type of heat treatment did not affect the sensory profile significantly. LOX activity was reduced by about 72% after pasteurisation and by 90% after UHT treatment. The LOX associated undesired pea-like and green/grassy flavours were scored with low intensities in pasteurised and UHT lupin milk. Storage of UHT lupin milk up to 17 days showed that the residual LOX activity did not lead to any further off-flavour formation. Instead, a decrease in relevant aroma and taste attributes was detected.



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